Wild Mushroom Risotto
Serves 2-3 or 3-4 if it’s a side dish
Ingredients:
2 tbsps olive oil
1 cup arborio rice
2 cups fresh or dried wild mushrooms, diced
1 shallot diced
2 cloves of garlic, minced
2 cups mushroom stock
2 cups chicken or vegetable stock
1 cup dry white wine
½ cup parmigiana
Fresh parsley minced
Lemon zest & juice
Directions:
Begin by rehydrating the dried mushrooms. Place them in a bowl and cover with 2–3 cups of hot water. Allow the mushrooms to soak for approximately 30 minutes until softened.
Remove the mushrooms from the liquid and reserve the mushroom soaking liquid. Strain if needed to remove any sediment.
Add the reserved mushroom liquid to 2 additional cups of vegetable stock and transfer to a separate pot. Keep the stock warm over low heat throughout the cooking process.
In a large sauté pan, heat olive oil over medium-low heat.
Add the shallots and gently sweat for 3–4 minutes until softened and translucent.
Add the garlic and cook until fragrant, about 30 seconds.
Add the risotto rice and toast for 3–4 minutes, stirring frequently. The rice should become slightly translucent around the edges while developing a nutty aroma.
Add the white wine and stir continuously until the liquid is almost completely absorbed.
Begin adding the warm mushroom stock one ladle at a time, stirring frequently and allowing each addition of liquid to absorb before adding more.
Continue this process until the risotto is creamy and the rice is al dente, tender with a slight bite in the center.
Add the rehydrated mushrooms and stir to combine.
Finish with freshly grated Parmesan cheese and adjust seasoning to taste.
Transfer the risotto to a shallow bowl and garnish with fresh lemon zest, parsley, and a squeeze of fresh lemon juice.
Serve immediately and enjoy.
Chef Scout Recon Tip: Risotto rewards patience. The creamy texture doesn’t come from cream—it comes from slowly releasing the starch from the rice through controlled cooking and constant movement. Treat it like a technique, not just a recipe.
