wild mushroom risotto

More than anything else, more than pumpkin-spiced lattes, the flavors of mushrooms and thyme remind me of fall.  I first made this recipe during the fall several years ago, and now whenever temperatures drop, I crave it.  Last Saturday, it poured here in San Francisco, and it made me want to spend the weekend hibernating in our cozy apartment with good food.  Risotto itself is very warming, in a stick-to-your-ribs sort of way.  Combined with wild mushrooms and thyme, it is the culinary equivalent of an oversized cashmere sweater.

Like most people, I used to be intimidated by risotto – the thought of giving a dish your undivided attention for a good half an hour sounded a bit daunting.  But, when the weather is right, I actually find it to be somewhat therapeutic to hover over a bubbling pot, watching the grains of arborio slowly exude their starch to impart a creaminess to the dish you would swear came from a heavy handed pour of heavy cream.

If you happen to possess the self-restraint to permit leftovers {I rarely do}, this risotto is fantastic when transformed into arancini {recipe to follow}.

Recipe continued after the jump…


From Bon Appetit

Makes 4 main course servings

  • 2 32-ounce cans mushroom or vegetable broth
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 shallots, chopped
  • 1 pound assorted wild mushrooms {I use cremini mushrooms}, sliced
  • 1 c. arborio rice
  • 1/2 c. dry Sherry
  • 1/2 c. freshly grated Parmesan cheese
  • 3/4 teaspoon chopped fresh thyme

Bring broth to simmer in medium saucepan.  Reduce heat to low; cover and keep broth hot.

Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat.  Add chopped shallots; sauté 1 minute.  Add mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes.  Add rice and stir to coat.  Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes.  Increase heat to medium-high.  Add 3/4 cup hot broth and simmer until absorbed, stirring frequently.  Add remaining hot broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, between 20 to 30 minutes.  Stir in Parmesan cheese and chopped fresh thyme.  Serve warm.

Thank you so much for reading!

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5 Responses to wild mushroom risotto

  1. A truly gorgeous risotto! What a spectacular colour 😀

  2. Pingback: Arancini {Risotto Fritters} « { fleur de sel }

  3. I have to make this, it looks fabulous! We’re a bit limited to our selection of mushrooms, especially organic ones, but I can make do. 🙂

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