There was a moment, back in my culinary school days, when I made risotto on a weekly basis. For some really sad reason it doesn't happen as often - but I'm bringing it back this week with a Wild Mushroom Risotto!
Risotto is the quintessential date night in food - which makes perfect sense as Valentine's day is right around the corner and you can bet your bottom dollar that I'm not braving the restaurant scene that evening. It's all about dinner at home - wild mushroom risotto, a really simple salad and perhaps THIS chocolate situation for dessert. Sounds just about perfect right?
Risotto seems way more complicated than it actually is - it really just requires a few minutes of constant attention and the result will be this creamy delicious meal in a bowl that you can savor and enjoy! Get ready, your risotto world is about to be rocked.
Wild Mushroom Risotto
- 1 pound wild mushrooms torn or sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots diced
- 4 cloves garlic minced
- 1 cup Arborio Rice
- ½ cup dry White Wine
- 2 ½ cups Chicken Stock
- ½ cup Parmesan Cheese
- ⅓ cup mascarpone Cheese
- chives to garnish
- lemon wedges
- kosher salt and white pepper to taste
- In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft and starting to caramelize. Season with salt and transfer to a clean plate.
- In the same skillet heat the olive oil over medium high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
- Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure not to add more until the previous addition has been absorbed.
- Once the rice is just tender, add the Parmesan and mascarpone cheese and combine. Add the previously sautéed mushrooms and carefully combine into the risotto. Remove from heat and season with salt and pepper. Garnish with chives and a squeeze or two of lemon juice and serve.
Photography by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What's Gaby Cooking
Yum! My husband isn’t a fan of mushrooms but ate a plate full! Added a salmon filet for full meal.
I want to make this for a dinner party. A couple Q's! 1) Should I double this recipe if we have 12 people and this is not the main dish? 2) If I make this ahead, should I avoid adding all the chicken stock until I'm ready to serve?
1: yes double it
2: correct - add most of the stock and finish with about the last cup of stock right before you serve it
Hi! Can I double this recipe to feed a group?
Excellent. Best mushroom risotto I’ve ever had!
Oh my, it was delicious! I would do it again and again! Thank you for sharing!
I've never made risotto rice so that's what I'm going to do before the end of the year try that recipe it sounds delicious and I've always wanted to do that happy New Year I'm looking forward to trying this out thanks Gaby
cant wait to hear what you think!
Don’t really know my mushrooms. Could you use the dried porchinis from Trader Joe’s? Thanks
you'd need to reconstitute dried mushrooms before using but yes you could!
I made your Wild Rice Risotto today......I didn’t have any dry white wine...so used a dry red wine did not have mascarpone cheese so used Temptee whipped cream cheese....grow my own chives, so had that.....had lots of shiitake and other mushrooms, used them............also added some cut up cooked chicken. Voila! I have dinner.....and must say, it turned out great! Very yum!, thank you for another great recipe!
Congratulations to you and Thomas on your pregnancy! Very happy for you! ❤️
How many servings please.
I don't think I have ever made risotto before but your recipe was so easy. I found dry wild mushrooms and used two other kind of mushrooms and it was delicious. I would probably cook it a little longer next time as it was just a little under-cooked. I will make it again soon. Thanks for a great recipe.
This looks great as a side to the tenderloin. Can it be made a few hours ahead of meal time?
risotto is really best served immediately
so delicious every time!
How many servings?
Any substitution for mascarpone?
Thanks so much! That looks awesome!