Savor the Season: Creamy Wild Mushroom Risotto Recipe

Today’s Comfort Food: Wild Mushroom Risotto

As the weather starts to cool down and the leaves begin to change colors, I find myself craving warm and comforting dishes to cozy up with. Today, I am excited to share with you my unique and delicious recipe for Wild Mushroom Risotto. This creamy and savory dish is the perfect way to satisfy your cravings for something hearty and satisfying.

Ingredients:

• 200g Arborio rice
• 300g mixed wild mushrooms (such as chanterelles, shiitake, and porcini)
• 1 liter vegetable broth
• 200ml white wine
• 2 shallots, finely chopped
• 2 cloves of garlic, minced
• 50g Parmesan cheese, grated
• 50g butter
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• to taste

Kitchen Tools:

• saucepan
• wooden spoon
• chef’s knife
• large skillet
• grater

To begin, heat the vegetable broth in a saucepan over low heat, keeping it warm while you prepare the risotto. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and garlic, cooking until softened and fragrant.

Next, add the Arborio rice to the skillet, stirring constantly until the grains are coated with the butter and slightly toasted. Deglaze the pan with the white wine, allowing it to cook off until absorbed. Slowly begin adding the warm vegetable broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more.

In a separate skillet, heat the remaining butter over medium heat. Add the mixed wild mushrooms and fresh thyme, cooking until the mushrooms are golden and tender. Season with salt and pepper to taste.

Once the risotto is creamy and the Arborio rice is cooked to al dente, stir in the sautéed wild mushrooms and grated Parmesan cheese. Adjust seasoning as needed and serve hot, garnished with additional thyme leaves.

The approximate total weight of the cooked dish is 1100g, with 4 servings at 275g each. Each serving of this Wild Mushroom Risotto is approximately 400 calories.

One unique tip for this recipe is to infuse the vegetable broth with a dried porcini mushroom before using it in the risotto. This will add an extra depth of flavor to the dish and enhance the earthy notes of the wild mushrooms.

I hope you enjoy making and savoring this Wild Mushroom Risotto as much as I do. Feel free to get creative with your choice of wild mushrooms or add in some extra veggies for a twist. Bon appétit!