October 22, 2014

Wild Mushroom Risotto

Recipe: Eric Vellend

Humming with a baseline of dried porcini, this features a contrast of chewy mushrooms and creamy rice that never fails to impress. To keep this risotto on the lighter side don’t stir in the butter and cheese before serving, and pass the Parmigiano garnish around for those who want it. A good mushroom trio would be meaty creminis, chewy king oysters and golden chanterelles.


  • Mushrooms
  • 1 20-g. package dried porcini
  • 1 cup vegetable or chicken stock, low-sodium
  • 3 tbsp vegetable oil, divided
  • 11⁄2 lb. assorted mushrooms, sliced, divided
  • Salt and freshly ground pepper, to taste
  • 1 tsp chopped thyme
  • Risotto
  • 6 cups vegetable or chicken stock, low-sodium
  • 2 tbsp extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cups Carnaroli or Arborio rice
  • 3⁄4 cup dry white wine
  • 2 tbsp unsalted butter, at room temperature
  • 1⁄2 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • 2 tbsp chopped flat-leaf parsley


Yield: Serves 4 to 6

  1. Place porcini in small bowl. Bring stock
to boil. Pour over porcini. Soak 20 minutes. Squeeze mushrooms dry. Rinse in colander. Pour soaking liquid into small bowl, leaving fine sediment behind.
  2. To cook mushrooms, heat 1 tbsp vegetable oil in large nonstick frying pan over high heat. Add 1⁄3 mushrooms. Cook, stirring, until brown and tender, 3 to 5 minutes. (Add splash of water if pan seems dry near end of cooking.) Season with salt and pepper. Transfer to baking tray to cool. Repeat process 2 more times. Sprinkle mushrooms with thyme.
  3. To make risotto, place stock in small saucepan. Season with salt, if necessary, and keep hot over a low heat.
  4. Heat olive oil in large, heavy-bottomed
pot over medium heat. Add onion and cook, stirring, until tender, 5 minutes. Add rice. Cook, stirring, 2 minutes. Add wine. Stir until absorbed. Add porcini and soaking liquid. Stir until liquid is absorbed. Add stock 1⁄2-cup at a time, stirring until each addition is absorbed. (Adjust heat so rice simmers steadily.)
5. When there is only 1 cup stock remaining, add mushrooms. Continue adding stock
until rice is al dente. (If you’re out of stock, and rice is not done, add hot water.)
Remove from heat. Stir in butter followed
by cheese and parsley. Check for seasoning. Serve immediately with more cheese.




Stacey Brandford


House & Home February 2014