A bowl of risotto and a linen napkin.

Wild Mushroom Risotto

Serves 4

Ingredients

  • 1500 g beef/chicken/whatever broth
  • 110 g EVOO
  • 200 g wild mushrooms
  • 50 g (2 whole) shallots, 1/4-inch dice
  • 200 g, 1 cup risotto rice (carnaroli if you have it; arborio is okay too)
  • 100 g dry white wine
  • 0.25 g saffron (optional)
  • 50 g, 3 1/2 tbsp butter
  • 50 g, 1 cup grated Parmiggiano-Reggiano cheese
  • 5 g Diamond Crystal kosher salt

Recipe

  • 1500 g beef/chicken/whatever broth
    Add to a saucepan and bring to a simmer.
  • 10 g EVOO
  • 200 g wild mushrooms
    Add the oil to a separate large pan (like Dutch oven large) over medium-high heat. Just as it starts to smoke, add the mushrooms. Don’t touch them for one minute. Stir them, then let them sauté for another minute or two. Cook them until they’re just tender, about 4 minutes. Remove from the pan and reserve at room temperature.
  • 100 g EVOO
  • 50 g (2 whole) shallots, 1/4-inch dice
  • 100 g dry white wine
  • 200 g, 1 cup risotto rice (carnaroli if you have it; arborio is okay too)
  • 5 g Diamond Crystal kosher salt
    Add the oil to the pan and set over medium heat. Add the shallots and sweat until translucent, about 5 minutes. Add the rice and cook until toasted, stirring frequently, about 5 minutes. Add the wine and reduce until almost dry. Ladle in the broth about a half cup at a time, reducing until almost dry before adding more. Add salt as you go, a heavy pinch with each addition. Repeat until the rice is al dente. Remove from the heat.
  • 50 g, 3 1/2 tbsp butter
  • 50 g, 1 cup grated Parmiggiano-Reggiano cheese
    Add the butter and cheese and stir like crazy to emulsify. Taste for seasoning and add salt to taste.
This is NOT the wild mushroom risotto we cooked together on my live cooking show. I ate it so fast I forgot to take a picture. This is another risotto. Equally awesome.