Wild Mushroom Risotto

Ingredients

• 4.5 cups Chicken Stock (low‑sodium; keep warm on low heat)
• 2 Shallots (peeled and minced)
• 3 Garlic Cloves (minced)
• 8 oz Wild Mushrooms (shiitake, oyster, etc.) (wipe with damp paper towel, slice)
• 4 tbsp Unsalted Butter (divided: 2 tbsp for sauté, 2 tbsp cold for finishing)
• 1 pinch Fresh Thyme (leaves stripped)
• to taste Kosher Salt (season throughout)
• 1.33 cup Carnaroli Rice (Arborio can be used as substitute)
• 0.5 cup Dry Chardonnay (any dry white wine works)
• 0.5 cup Pecorino Romano Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Warm the Stock

   Place the chicken stock in a saucepan over low heat and keep it gently simmering throughout the cooking process.

   Time: PT5M

   Temperature: low heat

2. Prepare Aromatics

   Peel and mince the shallots and garlic cloves.

   Time: PT5M

3. Clean and Slice Mushrooms

   Wipe the wild mushrooms with a damp paper towel, then slice the shiitake and oyster mushrooms.

   Time: PT5M

4. Sauté Mushrooms

   Add 2 tbsp unsalted butter to the hot sauté pan, then add the sliced mushrooms, a pinch of fresh thyme, and a pinch of kosher salt. Cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 6 minutes.

   Time: PT6M

   Temperature: medium heat

5. Add Shallots and Garlic

   Add the minced shallots and garlic to the pan and sauté until fragrant, about 1 minute.

   Time: PT1M

   Temperature: medium heat

6. Toast the Rice

   Stir in the Carnaroli rice and toast, stirring constantly, for 1–2 minutes until the grains are lightly translucent around the edges.

   Time: PT2M

   Temperature: medium heat

7. Deglaze with Wine

   Pour in the ½ cup dry Chardonnay, stirring to loosen any browned bits. Cook for about 1 minute until the wine is mostly absorbed.

   Time: PT1M

   Temperature: medium heat

8. Begin Adding Stock

   Add a ladleful of warm chicken stock (just enough to barely cover the rice). Stir constantly until the liquid is mostly absorbed.

   Time: PT2M

   Temperature: medium‑low heat

9. Cook the Risotto

   Continue adding the warm stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process will take about 25–30 minutes. The rice should be al dente and the mixture creamy.

   Time: PT30M

   Temperature: medium‑low heat

10. Finish with Cheese and Butter

    When the rice is cooked, remove the pan from heat. Stir in the grated Pecorino Romano, the remaining 2 tbsp cold unsalted butter, and adjust salt to taste. Mix until the butter melts and the risotto is glossy.

    Time: PT5M

11. Plate and Garnish

    Spoon the risotto onto warm plates, sprinkle with chopped fresh parsley, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g