Creamy Wild Mushroom Risotto
Arborio rice stirred slowly with white wine and stock, folded with golden seared mushrooms, thyme and Parmesan.
Why this recipe works
Mushrooms are at their best as the weather turns. Searing them separately in a hot pan — not stewing them in the rice — gives you deep browned flavor and meaty texture, and you use dried porcini soaking liquid to season the whole pot.
Method
- Soak the porcini. Cover the dried porcini with 1 cup boiling water for 15 minutes. Lift out, chop finely, and add the soaking liquid (minus any grit at the bottom) to the hot stock.
- Sear the mushrooms. Heat 2 tbsp oil in a large skillet over medium-high. Add the mushrooms in a single layer; don't stir for 3 minutes. Cook until browned, add butter, thyme, salt and pepper. Set aside.
- Toast the rice. In a heavy pot heat 2 tbsp oil over medium. Cook the shallot 3 minutes, add garlic and chopped porcini for 1 minute, then add the rice and stir 2 minutes until the edges look translucent.
- Add wine. Pour in the wine and stir until absorbed.
- Add stock gradually. Add hot stock one ladle at a time, stirring often and waiting until most is absorbed before adding more. This takes 18–22 minutes. The rice is ready when creamy but still slightly firm in the center.
- Finish. Off the heat, stir in the butter, Parmesan and most of the seared mushrooms. Rest 2 minutes, then serve topped with the remaining mushrooms and parsley.
Tips & swaps
- Keep the stock at a bare simmer on a back burner; cold stock stalls the cooking.
- Risotto should flow slowly when spooned onto a plate — add a splash of stock at the end if it's stiff.
- Skip the wine and add 1 tsp lemon juice at the end instead.
Nutrition per serving
| Calories | 520 |
| Fat | 21g |
| Carbohydrates | 64g |
| Protein | 15g |
| Fiber | 3g |
Estimates only, calculated from standard ingredient data.
Storing & make-ahead
Best fresh. Leftovers keep 3 days; turn them into crisp risotto cakes in a skillet.
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