Wild Mushroom Risotto

Recipe Information

Ingredients

• 8 cup good-quality chicken or vegetable stock
• 1 oz dried porcini mushrooms (approx. 1/2 cup)
• 3 tbsp olive oil (divided)
• 5 tbsp unsalted butter (divided)
• 1 large shallot (very finely diced)
• 2 garlic cloves (minced)
• 2 cup Arborio rice
• ½ cup Anaba Chardonnay
• ¾ cup freshly grated Parmesan cheese, plus more for serving
• Kosher salt and freshly cracked black pepper, to taste
• 1 lb mixed fresh wild mushrooms, such as shiitake, cremini, oyster, and/or hen-of-the-woods (cleaned and cut into substantial, distinct pieces or halved)
• 1 tbsp fresh thyme leaves (pulled from the sprig)

Directions

1. In a medium saucepan, bring the 6 cups of stock to a simmer. Turn off the heat and add the dried porcini mushrooms. Let them steep for 15-20 minutes until softened. Remove the porcini, squeeze the excess liquid back into the pot, and finely chop them - set aside. This liquid is now your mushroom-infused stock; keep it warm over low heat throughout the process.

2. Heat a large skillet over medium-high heat with 1 tbsp olive oil and 1 tbsp butter. Once the butter foams, add the prepared fresh, large wild mushrooms in a single layer (do this in batches if needed to ensure searing, not steaming). Cook, undisturbed, for 3-4 minutes until golden brown on one side. Flip the mushrooms, add the fresh thyme leaves, and cook for another 2-3 minutes until they are tender and caramelized. Season with salt and pepper, remove from the pan, and set aside.

3. In a wide, heavy-bottomed pot (like a Dutch oven), heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add the finely diced shallot and cook until softened and translucent, about 5 minutes. Add the chopped, rehydrated porcini mushrooms and the minced garlic, cooking for another 60 seconds until fragrant.

4. Add the Arborio rice to the pot and stir constantly for 2-3 minutes. The edges of the rice grains will become translucent. This toasting step is critical for a creamy risotto that still has texture.

5. Pour in the Anaba Chardonnay and stir until the rice has completely absorbed it. This is when the alcohol cooks off, leaving only the concentrated, complex flavor of the wine. Begin adding the warm mushroom-infused stock, one ladleful at a time. After each addition, stir the rice slowly and continuously until the liquid is absorbed before adding the next ladleful. Keep the heat at a steady, gentle simmer. Note: About 5 minutes into adding stock, stir about two-thirds of the seared mushrooms (from Step 2) into the risotto, reserving the most beautifully seared, whole pieces for final plating.

6. Continue adding stock and stirring until the rice is creamy and al dente (cooked through but still with a slight chew to the texture) - takes about 20-25 minutes. Note: You may not use all the stock. Remove the pot from the heat. Stir in the final 2 tbsp of butter and the grated Parmesan cheese. This step makes the risotto incredibly rich and creamy. Season with salt and pepper to taste.

7. Ladle the risotto into warm, shallow bowls. Carefully arrange the reserved, beautiful, whole seared mushrooms (from Step 2) over the top of the risotto. Top with a few extra fresh, uncooked thyme leaves to garnish.

8. Serve with Anaba WestLands Pinot Noir.