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Wild Mushroom Risotto! If you love risotto, you've gotta try this recipe. Homemade wild mushroom stock with crispy, thyme roasted mushrooms with creamy risotto. Vegetarian, easily vegan. | www.delishknowledge.com

Wild Mushroom Risotto

  • Author: Alex Caspero
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 3 hours 60 minutes
  • Yield: 4 servings 1x
  • Category: main, dinner, healthy
  • Cuisine: Italian, American

Description

Wild Mushroom Risotto! If you love risotto, you’ve gotta try this recipe. Homemade wild mushroom stock with crispy, thyme roasted mushrooms with creamy risotto. Vegetarian, easily vegan.


  • Author: Alex Caspero
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 3 hours 60 minutes
  • Yield: 4 servings 1x
  • Category: main, dinner, healthy
  • Cuisine: Italian, American
  • Author: Alex Caspero
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 3 hours 60 minutes
  • Yield: 4 servings 1x
  • Category: main, dinner, healthy
  • Cuisine: Italian, American
Scale

Ingredients

Wild Mushroom Stock

  • 1 tablespoon oil  
  • 1 large white onion, chopped into 1012 pieces
  • 1 large carrot, chopped 
  • 6 large garlic cloves, smashed 
  • 1 ounce dried mushrooms (I used a mixture packet of shiitake, morels and porcini mushrooms) 
  • 1012 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt 
  • 8 cups water 

Risotto: 

  • 1/4 cup butter (can use dairy-free versions. I love Earth Balance brand) 
  • 3 large shallots, finely diced 
  • 4 cups chopped mushrooms (I used a combination of 1 cup oyster mushrooms, 1 cup shiitake mushrooms and 2 cups baby bella mushrooms) 
  • 1/4 cup marsala wine (can also use white wine) 
  • 2 teaspoons chopped fresh thyme 
  • salt/pepper 
  • 1 1/2 cups arborio rice 
  • 1/4 cup grated parmesan cheese, plus more for garnish

Instructions

  1. Make the stock. Heat the olive oil in a large stock-pot over medium heat. Add in the carrot, onion and garlic and stir for 1-2 minutes to lightly brown. Add in the mushrooms, thyme, bay leaf, peppercorns, salt and water then bring to a boil. Reduce heat to low, cover and simmer for at least 1 hour. Taste for seasoning, then strain. Place back in the stock-pot and set aside for now. 
  2. Make the mushrooms. Heat the butter in a large skillet over medium heat. Add in the shallots and cook until browned and very reduced. Add in the mushrooms and cook until very browned, about 45-60 minutes, stirring occasionally. 
  3. Once the mushrooms have browned, add in the marsala wine and deglaze the pan, scrapping any brown bits up from the bottom as needed. Add in the thyme and cook, adding in salt/pepper as needed. I usually start with a small pinch and then go from there. Keep warm over low heat. 
  4. Heat the broth in the stock-pan back over medium heat. 
  5. In a separate sauce pan, add the arborio rice over medium heat until just toasted, about 30-60 seconds stirring the entire time. 
  6. Add a laddle of hot broth to the pan with the rice and stir almost constantly, until liquid has been absorbed. Continue to add in broth, a laddle or two add a time, until rice is tender and cooked through. You likely don’t need any more salt or pepper, but feel free to taste and season as needed. You may not need all the broth, but wanted to make sure you had enough liquid rather than not enough. 
  7. If using parmesan cheese, stir in 1/4 cup cheese into the rice. 
  8. Stir in the cooked mushroom into the risotto rice and divide among four plates. Garnish with more cheese, if desired and serve. 

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