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.