(see our Past Recipes, too)
Wild Mushroom Risotto
A richly decadent side or main dish perfect for fall.
- 1/4 cup extra-virgin olive oil
- 1/4 cup unsalted butter
- 2 shallots, minced
- 1 pound fresh wild mushrooms of your choice, cleaned and sliced (rinse in water not soaked)
- 2 sprigs fresh thyme leaves only
- 1 fresh bay leaf
- 1 1/2 cups white wine
- Salt and freshly ground white pepper to taste
- 2 cups Arborio rice( Italian rice for risotto)
- 6 cups chicken stock (if store bought, low
- 1/2 cup Parmesan, mixed with a little Gruyere
- 1 cup of cream
Warm a wide/large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn light golden brown.
Pour 1/2 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground white pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
Warm the chicken broth in a separate pot over low heat. Keep at a bare simmer. Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
Add the chicken broth, one small ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 20 minutes. Taste often to avoid over cooking the rice Fold the mushrooms back into the rice with the cream and season with salt, pepper and parsley to taste.
Stir in the cheese and serve immediately.
Can be topped with any of these options, too:
- A truffle oil drizzle – for a opulent taste
- Parsley for color
- Parmesan Shavings
- Some sautéed mushrooms – in larger slices
PS: always try new recipes or culinary techniques once before creating an important dinner!!
Diners rave about their dining experiences:
This quietly superlative contribution to the legacy of French cuisine in the American West is chef Frederic Pierrel’s mountain redoubt—and unless you are skiing or fishing in the eastern Sierras, you might never find out that some of the best cooking in the country is happening here.
Wall Street Journal