Wild Mushroom Risotto
- 4 tablespoons olive oil
- 2 lbs mushrooms of your choice
- 1 medium yellow onion
- 2-3 cloves of garlic
- 1.5 cups Arborio rice
- .5 cup dry white wine (doesn’t have to be fancy, but make sure it’s not too sweet)
- 8-10 cups of chicken broth (homemade is best, or store-bought low-sodium)
- A couple sprigs of fresh thyme leaves stripped and chopped, or 1 tsp dried thyme
- 1 cup (or more) of freshly grated Parmigiano
- 2 tablespoons butter (more won’t hurt)
- Put Milo over medium heat while you chop...
- Chop your mushrooms. Remove all the rough woody stems and add them to a microwave-safe bowl big enough to hold the broth (we’ll get back to that). Cut your mushrooms into a variety of shapes -- we like a mix of thin slices and small cubes.
- Add your olive oil and swirl it around until it’s almost smoking, and coating the bottom of the pan.
- Add those mushrooms! Stir occasionally, over medium-high heat, until their moisture is gone and they’re starting to sizzle and brown. This is going to take way longer than you think, and you might need to do it in two batches. First, they’ll suck up all the oil (don’t worry about adding more), then after a few minutes, they’ll start to let go of their moisture and start bubbling. Then -- eventually -- all that moisture will bubble away and they’ll start to sizzle and brown.
- While the mushrooms brown, pour your chicken broth over the mushroom ends, and heat for a couple minutes in the microwave until boiling, then let it sit. You can also do this over the stove in a medium saucepan or another pot.
- When the mushrooms are a little brown around the edges, add your onions. Sweat them down until they’re translucent but not brown.
- Add the garlic, and a sprinkle of salt (not too much). Stir around until the garlic is just starting to soften.
- Pour in your rice, and stir it around so it gets coated with the oil. Sautee the rice like this for just a couple minutes, until it starts to get toasty and begins to look opaque.
- Dump in the wine (it will sizzle!) and gently stir until it’s almost totally evaporated.
- Lower the heat to medium-low, and ladle in about a cup of the mushroom-chicken broth. Stir vigorously to release the rice’s starch.
- Once the first bit of stock is almost gone, ladle in another cup. Repeat this stock-and-stirring process until all the broth is gone (you can discard the mushroom ends).
- Once the risotto reaches the right consistency and texture (we like it just a bit chewy, and a little loose), turn off the heat. It’s OK if you have broth leftover, or if you need to add a bit of extra water to thin it out.
- Off the heat, stir in your cheese and butter until everything is melty and creamy.
- Serve right away. Seriously. Hurry up.