Description
Wild mushroom risotto starts with aromatic basmati rice, is filled with earthy wild mushrooms, and finished with freshly grated Parmigiano-Reggiano cheese.
Ingredients
12 garlic cloves, sliced
1/4 cup shallots, minced
3 T olive oil
3 cups wild mushrooms, dried or fresh
1/2 cup wild mushrooms, ground
2 T butter
3/4 cup dry sherry
6 cup beef broth
2 cups basmati rice
2 T thyme leaves, fresh
1 cup reserved mushroom water
1 cup parmesan, plus more for garnish
kosher salt
Instructions
Cover 3 cups of dried wild mushrooms with hot water. Allow to set 5 minutes, remove from the water and squeeze the excess water out of the mushrooms.
Chop in to smaller pieces. Reserve the water.
Grind up ½ cup of mushrooms and set aside.
Place the broth in a pot over low heat.
Place the oil in a large soup pot, over low to medium-low heat.
Add the garlic and cook for about 10 minutes or just until the garlic starts to brown. Add the shallots and continue to cook until garlic is golden brown.
Add the butter to the pan and melt, then add the mushrooms and cook for 25 minutes.
Next, add the rice to the pot and cook for 5 minutes.
Add the wine to the rice along with the thyme, ground mushrooms, 1 cup reserved mushroom water, and 1 cup of broth.
Allow the liquid to reduce but not all of the way, stirring occasionally.
When the liquid has mostly reduced, add about ¾ cup more broth. As the liquid reduces, keep stirring occasionally.
Keep repeating until all the liquid has been used. When last portion of broth is almost fully reduced, add the parmesan cheese and combine.
Garnish with more parmesan.
Notes
If using fresh wild mushrooms, add an additional cup of broth.
Don’t forget to salt everything along the way. Be careful to not salt too much before adding the parmesan cheese.
