Wild mushroom risotto

By Rodney Bowers

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Impress your guests with this creamy dreamy risotto.

30 Mins

Ingredients

.5 oz. dried porcini mushrooms, soaked in hot water and cleaned thoroughly (12 gm) + soaking liquid reserved
1 1/2 (375ml) cups assorted wild chopped mushrooms
2 tablespoons (25ml) olive oil
2 tablespoons (25 ml) butter
1 clove garlic, chopped
2 large shallots, finely diced
1 sprig each, fresh thyme and fresh tarragon (optional)
1/3 cup (80 ml) dry white wine
1 1/2 cups (375 ml) Carnaroli rice or superfine arborio
Zest of 1 lemon
5 cups chicken stock
Salt and freshly cracked black pepper, to season
2 oz freshly grated parmesan cheese or to taste
2 tablespoons butter, to finish
Fresh tarragon, for garnish

Soak dry wild mushrooms in hot water to rehydrate for 30 minutes. Remove from liquid and rinse thoroughly. Strain the liquid through a paper towel and reserve it for making risotto.
Clean mushrooms of any dirt with a paper towel. Rub well. Chop and set aside.
In a deep skillet melt butter on high. Add the shallots and sauté for three to five minutes, until just golden. Add the olive oil, rehydrated and fresh mushrooms and continue to sauté for a further five to seven minutes, until mushrooms are golden. Reduce heat to medium and add garlic and stir with a wooden spoon until slightly soft (two minutes).
Add the rice, herbs and lemon zest and continue to cook, stirring frequently until rice is fully coated. Deglaze with wine and reduce completely.
Add one cup of hot stock plus reserved mushroom liquid and stir the rice. Reduce temperature to medium-low. Simmer until liquid has evaporated. Continue this process by adding more hot stock until all stock has been used and the rice is tender (15 to 16 minutes). Season with salt and pepper.
Adjust texture of risotto with more liquid and stir in grated parmesan, remaining butter and lemon juice and stir quickly for 2 minutes. Remove from heat. Let stand covered for three minutes. Risotto should be loose and creamy.
Serve immediately. Enjoy!

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