About the Recipe
This does taste like a million bucks. Try is with your next weekend meal, where you can savor the time in the kitchen and the meal.
Ingredients
½ cup dried morel mushrooms
½ cup dried shiitake mushrooms
1 package dried chanterelle mushrooms (if available)
1 pint baby bella mushrooms, stems removed and sliced
1 pint shiitake mushrooms, stems removed and sliced
16 ounce wild mushroom blend, sliced or broken up into pieces, depending on the type or mushroom
4-5 cups vegetable or chicken stock
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1 cup arborio or carnaroli rice
½ cup dry white wine
Ghee or oil of choice as needed
½ cup grated parmesan cheese, plus more for plating
2 tablespoons butter
1 teaspoon thyme, minced
1 tablespoon parsley, minced
Preparation
In a medium size sauce pot combine the dried mushrooms, stems, and stock. Bring to a boil then lower to a simmer. Simmer for one to two hours until the mushroom flavor is very developed. Strain out the mushrooms, and reserve for later. Return the stock to the pot and place over very low heat and adjust seasoning with salt.
In a large sauce pot or saute pan, melt the butter over low heat. Add the onion and sweat until translucent.
Once onion has sweated add the garlic until fragrant.
Once fragrant, add your rice of choice. Toast the rice for about five-10 minutes without getting color on the onions. Parching the rice adds a nice toasted flavor.
Once the rice is parched, add the white wine. Stir until completely absorbed and the pan is dry.
Now, begin adding the stock to the rice, about ½ a cup to a cup at a time. Making sure to stir constantly until all the liquid is absorbed. This helps to develop the creamy texture that risotto is known for.
Repeat this step until the rice is fully cooked.
Meanwhile mince the reserved mushrooms from the stock.
Heat a pan over medium high heat. In batches, saute the sliced, minced, and wild mushrooms until golden brown.
Once the risotto is fully cooked, mix in the minced mushrooms, half the sliced mushrooms, butter, parmesan cheese, thyme, and parsley. The texture of the rice should be very creamy. When pushed with a spoon it will fall back in on itself, not stiff or gloopy. This texture is called all’onda, meaning wavy risotto, and refers to its creamy flowing consistency. If your risotto is too stiff and does not flow you can add more liquid and butter to achieve the proper consistency.
Once the risotto has the desired all’onda you may plate in a large pasta bowl. Top with the remaining sauteed mushrooms and more parmesan cheese.