There’s something almost magical about a good risotto. The creamy consistency, the deep flavors from mushrooms and parmesan, and the feeling of having made something truly wonderful from scratch. Yes, it requires a bit of patience and arm movement, but the result is so worth it!
This wild mushroom risotto is one of my absolute favorites when autumn arrives and the forests are bursting with mushrooms. It works just as well with mixed mushrooms from the store – use a mix of button mushrooms and perhaps some chanterelles or porcini if you can find them. The umami-rich flavor from the mushrooms combined with salty parmesan and fresh thyme is simply unbeatable.
Many people think risotto is difficult, but it’s really just about giving the rice a little love along the way. Standing by the pot and stirring while the rice slowly absorbs the stock gives you a creamy, perfect consistency without adding any cream at all. Magical, right? This dish works equally well as an elegant dinner for guests or a cozy Saturday dinner in front of the TV.
Ingredients
- 300 g risotto rice (Arborio or Carnaroli)
- 400 g mixed wild mushrooms (button mushrooms, chanterelles, porcini, or whatever you can find)
- 1 onion, finely chopped
- 2 cloves garlic, pressed
- 1 l vegetable stock or chicken stock
- 2 dl dry white wine
- 100 g parmesan, grated
- 50 g butter
- 2 tbsp olive oil
- 4-5 sprigs fresh thyme (or 1 tsp dried)
- Salt and pepper
- Extra parmesan for serving
Instructions
Heat the stock in a pot and keep it warm over low heat. It's important that the stock is warm when you add it to the risotto. Clean the mushrooms and cut them into smaller pieces if they're large. Pick the thyme leaves from the sprigs.
Heat half the butter and 1 tbsp olive oil in a large, heavy-bottomed pot over medium heat. Sauté the mushrooms in batches until golden and they've released all their liquid – this takes about 5-7 minutes. Season with salt, pepper, and half the thyme leaves. Remove the mushrooms from the pot and set aside.
Add the remaining oil to the same pot. Sauté the onion and garlic until the onion is soft and translucent, about 3 minutes. Add the rice and cook for 1-2 minutes until the grains are coated with fat and start to become slightly glossy. Pour in the white wine and stir well as it reduces.
Now begins the classic risotto technique: Add warm stock one ladle at a time. Stir regularly and wait until the rice has absorbed most of the liquid before adding more. This takes about 18-20 minutes total. The rice should be al dente – soft on the outside with a slight bite in the center.
When the rice is almost done (taste a grain!), stir in the sautéed mushrooms, remaining thyme leaves, and remaining butter. Remove the pot from the heat and stir in the parmesan. Taste and adjust with salt and pepper. The risotto should be creamy and "wet" – not dry.
Serve immediately with extra grated parmesan on top and perhaps an extra sprig of fresh thyme as garnish. Trust me, the stirring is worth it – the result is absolutely magical!
Notes
Tip: Feel free to use dried porcini mushrooms from the store if you can't find fresh wild mushrooms – mix them with regular button mushrooms. Soak the dried mushrooms in hot water for 20 minutes first, and use the soaking liquid as part of the stock for extra flavor! You can also add a drizzle of white truffle oil on top for an extra luxurious touch.
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