Wild Mushroom Risotto

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It feels like forever since we have played in the kitchen. Summer consists primarily of grills and smokers and the kitchen is used mostly for cleaning dishes, pots, pans and the like. There was also this little thing we were planning called a wedding so if you noticed our sudden disappearance from delicious recipe sharing you can blame it on Jeff and his audacity to want to marry me. Food = love on so so many levels for us.

But now that the weather is getting colder, and we have returned safely from our honeymoon, we are back in the kitchen doing what we do best. Feeding our friends tasty delicious satisfying food.

Cold weather for me means more braises, oven roasting, baking, one-pot concoctions and the like. Yes, admittedly we DO still grill in the cold and even in the snow, but now and again the calling of the feel good cold weather dishes wins out. Like it did for us tonight.

Our first home cooked meal together since we got hitched and Jeff did it up so very right. Beautiful veal chops and the most delicious Wild Mushroom Risotto.

I think I got myself a keeper.

Wild Mushroom Risotto

1 cup of dried premium mushroom blend (This blend contains shitake, morel, porcini, oyster, and bolete)
4 Tablespoons of butter
1 1/2 cups arborio rice
1/2 cup white wine
7 cups of chicken stock
1 small onion finely diced
3 cloves of garlic finely diced
1/2 cup of shredded Parmesan Reggiano
Salt & pepper to taste
Fresh parsley chopped

In a small pot bring 3 cups of water to a boil. Remove from heat, add in the mushrooms, cover, and set aside for 20 minutes to allow for the mushrooms to reconstitute. After 20 minutes drain and reserve the mushroom liquid for the recipe. Chop the mushrooms up into bite size pieces and set aside.

In another pot bring the chicken stock to a boil and then simmer.

In a large skillet over medium heat add in the butter. Once the butter is melted add in the onion and cook for 3-5 minutes. Add in the garlic and let it cook for another minute.

Add in the rice and stir for 2-3 minutes to toast and coat the rice.

Add in the white wine and stir until the liquid is absorbed.

Add in a ladle of the mushroom liquid. Stir until the liquid has been absorbed.

Add in a ladle of the chicken stock and stir until the liquid has been absorbed. Once the liquid is absorbed add in another ladle of chicken stock. Repeat this process.

After about 10-15 minutes of ladling stock and stirring add in the reconstituted mushrooms.

Continue ladling in stock and stirring until the rice is al dente (about 25-30 minutes). Once the rice is al dente (it should also be thick and creamy) remove from the heat and stir in the Parmesan. Taste and adjust with salt and pepper.

Garnish with fresh parsley.


Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
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