Wild Mushroom Risotto
This dish is creamy, luxurious and bursting with rich flavours. Whether you're cooking for a dinner party or just indulging yourself on a night in, this risotto is guaranteed to satisfy.
Serves: 6
Prep: 10 minutes
Cook: 45 minutes
INGREDIENTS
- 5 cups of chicken or vegetable stock
- 8 Tbs of unsalted butter
- 450g Wild Mushrooms (Chanterelle, Oyster or Shiitake)
- 2 Shallots (minced)
- 4 Garlic cloves (minced)
- 2 sprigs of Fresh Thyme
- ½ tsp of Salt
- ½ tsp freshly cracked pepper
- 1 ½ cups of Arborio rice
- ¾ cup Dry white wine
- 1 tbp fresh lemon juice
- 1 cup of cream
- 1 cup fresh grated Parmesan cheese
- Parsley
Featuring a medley of wild mushrooms (like Chanterelle, Oyster or Shiitake), this dish brings a woodsy, aromatic depth that pairs beautifully with white wine, parmesan and fresh thyme
METHOD
Step 1: Warm The Stock
In a small saucepan, gently heat the stock over low heat. Keep it warm throughout the cooking process, this helps the risotto cook evenly.
Step 2: Sauté The Mushrooms
In a large sauté pan, melt 4 tbsp of the butter over medium heat. Add the mushrooms and shallots and cook, stirring often, until mushrooms are tender (about 8 minutes).
Stir in the garlic, thyme, salt and pepper and cook for another minute, until fragrant.
Transfer mushroom mixture to a bowl and set aside.
Step 3: Toast The Rice
In the same skillet, melt the remaining 4 tbsp of butter. Add the Arborio rice and cook, stirring constantly, until the grains are lightly toasted and translucent (about 2 to 3 minutes).
Step 4: Deglaze & Simmer
Add the white wine and lemon juice, stirring until the liquid is absorbed.
Begin adding the warm stock, one cup at a time, stirring constantly and allowing each addition to absorb before adding more.
Continue this process until the rice is al dente and the texture is creamy (about 20 to 25 minutes).
Step 5: Combine & Finish
Return the sautéed mushroom mixture to the skillet and stir through the rice.
Reduce the heat to low and stir in the cream and Parmesan cheese, cooking gently until the risotto reaches a rich, creamy consistency.
Step 6: Serve & Garnish
Serve hot, topped with extra Parmesan, a drizzle of good olive oil, and a sprinkle of fresh parsley.
If you’re looking for a comforting dish that still feels sophisticated, this Wild Mushroom Risotto checks every box. It’s hearty, flavourful and a guaranteed favourite, especially when served with a glass of wine and some crusty bread on the side.
Give it a go and don’t forget to tag @baccarat.australia, we’d love to see your delicious creation and share it with our community!
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