Wild Mushroom Risotto with Basil Oil

Total Time:
35 min
10 min
25 min

varies depending on amount of rice

  • Bunch fresh basil leaves
  • Kosher salt
  • Ground black pepper
  • Fresh lemon juice
  • Olive oil
  • Shallots, diced
  • Butter
  • Arborio rice
  • Boiling chicken stock (can use vegetable stock)
  • Seasonal wild mushrooms
  • Heavy cream
  • Parmesan, grated
  • Blanch basil in boiling water and shock in an ice bath. Drain and puree with salt, pepper, and fresh lemon juice, to taste. Add desired amount of olive oil while pureeing the basil, remove and strain through coffee filter slowly. Do not press oil through.

  • Heat a pan over medium heat. Saute shallots in butter. Add the rice and stir until rice is hot. Continue stirring but do not brown the rice. Add the first third of the stock to hot rice and consistently stir the risotto until stock has reduced almost all the way. Repeat with stock 2 more times while constantly stirring the risotto and keeping the bottom of the pan from sticking.

  • Meanwhile, in a side pan saute sliced mushrooms and fold them into the risotto just before it is finished. Stir and finish with heavy cream and Parmesan. Season with salt and pepper, to taste, then drizzle with basil oil and serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    Recipe courtesy of Rachael Ray