Wild Mushroom Risotto
Yield 4 servings
New mushroom varieties can be both exciting and intimidating. We’ve designed this recipe to help you experiment with wild mushrooms varieties that perhaps you’ve never cooked with before – what better way then in a delicious, soul-nourishing risotto with sage, thyme, and creamy Arborio rice. Feel free to interchange whichever wild mushroom variety is in season with the mushrooms listed in this recipe! Get creative!
Ingredients
- 10 Tablespoons of ghee or butter, divided
- 12 oz. firm mushrooms (button or crimini), chopped into 1" pieces
- 8 oz. wild mushrooms (hedgehogs, chanterelle, morels, oyster, etc), chopped into 1" pieces
- ¼ cup shallot, diced
- ¼ cup leek, diced
- 1¼ cup Arborio rice
- 5 cups chicken or vegetable stock
- 1 Tablespoon lemon juice
- 6 sprigs fresh thyme, destemmed
- 1 teaspoon ground sage
- Salt and pepper
- ¼ cup Parmesan cheese, plus more for serving
- Optional: 4 strips of bacon, cooked and chopped into ½-inch pieces
Instructions
Heat 2 Tablespoons of the ghee in a large skillet over medium-high heat. Add ¼ of the mushrooms, sprinkle with salt, and sauté for 3-4 minutes. Repeat this step until all of the mushrooms are sauteéd. Set aside.
Bring the 5 cups of stock to simmer in a saucepan and keep warm.
Heat 2 Tablespoons of ghee over medium-low heat in a large saucepan. Add the shallot and leek, sprinkling with salt, and sauté for about 5-7 minutes or until translucent. Add rice to the saucepan and stir for 3-4 minutes or until edges are translucent.
Increase the heat to medium and add ½ cup of the broth, stirring constantly until the liquid is absorbed. Add ¾ cup more broth, stir until absorbed. Add mushrooms, thyme, sage, and lemon (and bacon if using) and stir. Continue to add broth in ¾ cup increments until all is absorbed, about 10-20 minutes.
Stir in ¼ cup Parmesan cheese, and set risotto aside. Dish into bowls and top with thyme, additional cheese, and a squeeze of lemon.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/wild-mushroom-risotto/