Wild Mushroom Risotto

Creamy, luxurious but incredibly easy to make, this Saffron and Mushroom Risotto is italian comfort food at its finest.

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: Italian

Serving: 4

Calories: 558kcal

Author: Andrea Soranidis

Ingredients

2 tablespoon extra-virgin olive oil
300 g wild mushrooms, cleaned and cut into small chunks
1 shallot, finely minced
320 g Carnaroli rice, or Arborio, Vialone Nano
60 ml white wine
1 l vegetable stock, or chicken stock
3 tablespoon butter
80 g Parmigiano Reggiano cheese, finely grated
2 tablespoon fresh parsley, finely chopped
Sea salt & black pepper, to taste

Instructions

Heat a large pot with the extra-virgin olive oil, add the mushrooms and shallot and sauté, stirring often for 7-8 minutes, adding a splash of stock if necessary.
Transfer the mushrooms into a container and return the pot to low-medium heat. Add the rice and toast it for 1-2 minutes, until translucent, stirring often. Add the wine, continue to stir the rice and let it evaporate.
Add a ladle of stock and stir until the rice has absorbed it. Return the veggies into the pot with the rice and stir all the ingredients together. Continue to add a ladle of stock at a time and cook until the rice is cooked but still has a bite.
Season with salt and pepper and taste every now and then to check if the rice is done, it will take about 15 minutes to cook until al dente.
Once ready, remove the pot from the heat and let the risotto rest 2-3 minutes. Add cold butter and parmesan cheese and stir well. Sprinkle the parsley all over the risotto, season with freshly cracked black pepper to taste and serve.

Notes

Store leftover mushroom risotto in an airtight container and refrigerate for 1-2 days. Reheat on the stove or in the microwave with a little butter and a splash of warm vegetable stock.

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.