Creamy Wild Mushroom Risotto
Ambassador Chef Ryan Dawson
Ingredients ( 6 Servings ) **trust me, you’ll want extra! “”
- 1 lb wild mushroom ( I prefer Cremini & Oyster )
- 8 tbsp butter
- 4 garlic cloves, minced
- 2 fresh thyme sprigs
- 1/2 tsp salt (Try Mesquite Smoked Sea Salt)
- 1/2 tsp freshly ground pepper (Try Mesquite Smoked Peppercorn)
- 3/4 cup dry white wine
- 1 tbsp lemon juice
- 5 cups vegetable stock
- 1 1/2 cups Arborio Rice
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- fresh parsley minced, optional
How to:
- In a small saucepan, warm broth over low heat
- In a heavy skillet melt half of the butter over medium heat. Add mushrooms and saute until tender, about 8 minutes. Add garlic, thyme sprigs, salt and pepper. Stir for an additional minute. Remove mushroom mixture from pan and set aside.
- Add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.
- Add ¾ cup dry white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add 1 cup of vegetable broth and stir until almost all broth is absorbed. Continuing adding broth 1 cup at a time, and stir until liquid is almost absorbed. (This step takes 20-25 minutes.)
- Add mushrooms mixture into the rice and stir to combine. Gently stir in heavy cream and parmesan cheese and cook for an additional 5 min on low heat. Risotto should be creamy, but firm to the bite. Transfer risotto to a serving bowl and top with freshly shaved parmesan cheese & fresh parsley.
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