Wild Mushroom Risotto

I began making this dish after we had gleaned the wild chanterelles from our “backyard” which at the time was a 25 acre vineyard and forest in Corralitos, CA. One year we found so many Chanterelles, probably over 15 pounds, that we gave them to our friend, Bob the mushroom guy, to use for the annual Mushroom Fair in Santa Cruz. We’ve never had such a good harvest again, and have found that the Chanterelles seem to come out every other year.

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Wild Mushroom Risotto
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
If you’re lucky enough to have access to wild mushrooms, Great! Otherwise, buy them at the store and combine them with criminis, and you can also use a small packet of dried wild mushrooms, rehydrated.
Course: Main Course
Cuisine: Italian
Servings: 4
Author: Barbara
Ingredients
  • 1 # Mushrooms or more if you have them
  • extra Virgin Olive Oil
  • 2 large shallots minced
  • 1 tbsp fresh thyme chopped or 1 tsp dry thyme
  • salt and pepper
  • 1-2 tbs butter and or olive oil
  • 1/2 cup or more dry flavorful white wine
  • 6 cups chicken or vegetable stock simmering
  • 2 cup Arborio or Carnaroli Italian rice
  • 3 sprigs flat Italian parsley chopped
  • ¼ cup Italian parmesan cheese grated
Instructions
  1. Clean the mushrooms thoroughly. Trim the stem ends. If washing with water is needed, swish quickly and then dry the mushrooms on paper towels. Don’t allow the mushrooms to sit in water.
  2. Slice the mushrooms in ¼” slices, dicing the chanterelle stems.
  3. Heat a large saute pan over high heat until 2 or more tablespoons of olive oil are hot but not smoking, reduce the heat to medium-high. Add mushrooms and saute until they are golden. Lightly season with salt and pepper.

    meanwhile, bring the stock to a boil over high heat and then reduce to simmer.

  4. When the mushroom juices are almost dried, add 1 tablespoon butter, the shallots and fresh thyme and season with salt and pepper. Saute until the shallots are translucent and reduce the heat to a low or simmer.

  5. In a medium sized heavy-bottomed saucepan over medium-high heat, melt the butter and olive oil until it is bubbling. Add the rice and stir until each grain is coated with fat and the rice is thoroughly heated. 

  6. Add the white wine and bring everything to a boil while stirring constantly until the wine is absorbed into the rice. It’s important to add the wine at this step so that it does not dominate the flavor.

  7. Reducing the heat to medium, with a ladle add the simmering stock to the rice one ladleful at a time, stirring constantly while adding the stock. Do not let the rice dry out, but add more stock just as the stock is absorbed. After 2-1/2 cups of stock has been absorbed, check the rice for texture and toothiness. It should have a little resistance to your bite, similar to al dente pasta. If the rice isn’t cooked enough the texture will be crunchy. If it’s over cooked the grains will fatten and stick together. Add more liquid to attain the texture you desire.

  8. Add the mushrooms to the rice, gently stirring in some of the remaining broth or adding some more if necessary. The grains should be silky and the texture creamy. 

  9. Add the parsley.

  10. Serve with a sprinkling of parmesan.

Recipe Notes

The texture of risotto should be creamy, moist and not clumping. If the rice is clumping, add a little more liquid to gain the texture you wish. If the rice is still crunchy, it is not ready. Recommend: Charles Fogarty Gewurtztraminer