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Wild Mushroom Risotto

Ingredients:
1/2 C peanut oil
1 medium onion, minced
1 large garlic clove, minced
1 1/2 cups Arborio rice
3/4 C dry white wine
1 1/2 C mushroom stock
4 cups chicken stock, heated
3 T olive oil
1/2 pound wild mushrooms
1/4 C tomato, chopped, peeled & seeded
4 T unsalted butter, chilled & cut into small pieces
1/2 C grated parmesan cheese
Large pinch chopped Italian parsley
Freshly ground pepper
White truffle oil
Directions:
In a medium size heavy saucepan, heat peanut oil. Over medium-high heat,
sauti onion and garlic just to soften, stirring all the while, 3-4
minutes. Add rice and continue to stir, using wooden spoon, coating rice
with the oil and onion.
Deglaze with white wine and cook until liquid is absorbed, stirring often.
Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and
cook stirring often, until liquid is absorbed.
Meanwhile, in medium skillet, heat olive oil. If mushrooms are large, cut
them into bite-size pieces and sauti over medium-high heat just to soften,
3-4 minutes.
Pour 3 C stock into rice, turn flame to high, & stir in large pinch of
salt & tomatoes. Stir until almost al dente. Stir in the mushrooms and
the remaining stock, as necessary. Remember that risotto should be creamy, not runny. Remove from flame and beat in chilled butter and 1/2
cup of parmesan until dissolved. Incorporate parsley, and season with
salt and pepper to taste. Serve immediately and drizzle with a dab of
white truffle oil.
Based on a recipe by Wolfgang Puck