Creamy, earthy, and utterly luxurious, this wild mushroom risotto is perfect for savoring with a glass of Pence Pinot Noir.
Ingredients:
- 1 1/2 pounds Mixed Mushrooms, chopped (Shiitake, Portobello, Maitaki, Oyster, King oyster/trumpet, Chanterelle and/or Beech mushrooms)
- 4 tablespoons extra-virgin olive oil
- sea salt
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh thyme leaves
- 1½ cups uncooked Arborio rice, rinsed
- ⅔ cup dry white wine
- 4-5 cups of warm vegetable broth
- ½ cup grated pecorino or Parmesan cheese*, plus more for serving
- Chopped fresh parsley, for garnish
Method:
Sauté the Mushrooms
Heat 2 tablespoons of olive oil in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms, ½ teaspoon of the salt, and a few generous grinds of black pepper. Toss to coat, then cook, stirring occasionally, for 8–10 minutes, until the mushrooms are soft and golden brown. Remove from the pan and set aside. Work in batches if needed for even cooking.
Sauté the Aromatics
Wipe out the pan and return it to medium heat. Add the remaining 2 tablespoons of olive oil, the onion, and the remaining ¼ teaspoon of salt. Cook, stirring occasionally, for 5–8 minutes, until the onion is softened and translucent. Add the garlic and thyme, stirring for 1 minute until fragrant.
Toast the Rice
Stir the Arborio rice into the onion mixture. Cook for 1 minute, allowing the rice to lightly toast. Pour in the white wine and stir, letting it simmer and reduce for 1–3 minutes, or until the liquid is mostly absorbed.
Cook the Risotto
Add the warmed broth, ¾ cup at a time, stirring constantly and allowing each addition to absorb before adding the next. This process takes about 25–30 minutes. With the final addition of broth, stir in two-thirds of the sautéed mushrooms. Continue cooking until the risotto is creamy, and the rice has a slight al dente texture.
Finish and Serve
Stir in the Parmesan cheese, and season to taste with salt and pepper. Plate the risotto and top with the reserved mushrooms. Garnish with fresh parsley and extra Parmesan, if desired.