Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 1 teaspoons freshly ground black pepper; 946 milliliters chicken stock, preferably homemade; 227 grams fresh porcini or cremini mushrooms; 118 milliliters dry white wine; 1 teaspoon kosher salt; 28 grams dried morel mushrooms; 57 grams pancetta, diced; 158 milliliters freshly grated Parmesan cheese, plus extra for serving; 1 teaspoons saffron threads; 118 milliliters chopped shallots (3 shallots); 6 Tbsps (3/4 stick) unsalted butter

Wild Mushroom Risotto is a gluten free main course. One serving contains 447 calories, 14g of protein, and 20g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have morel mushrooms, cremini mushrooms, chicken stock, and a few other ingredients on hand, you can make it. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. It is a rather cheap recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Watch how to make this recipe.

Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups.

Ingredients you will need

Morel Mushrooms

Water

Equipment you will use

Slotted Spoon

Bowl

Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces.

Ingredients you will need

Mushrooms

Morel Mushrooms

Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.

Ingredients you will need

Mushrooms

Coffee

Equipment you will use

Paper Towels

Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

Paper Towels

In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.

Ingredients you will need

Chicken Stock

Mushrooms

Equipment you will use

Sauce Pan

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes.

Ingredients you will need

Pancetta

Shallot

Butter

Equipment you will use

Dutch Oven

Add the morels and porcini and saute for another 5 minutes.

Ingredients you will need

Morel Mushrooms

Add the rice and stir to coat the grains with butter.

Ingredients you will need

Butter

Grains

Rice

Add the wine and cook for 2 minutes.

Ingredients you will need

Wine

Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese.

Ingredients you will need

Parmesan