Wild Mushroom Risotto

Recipe courtesy Wolfgang Puck, 2000

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Rated 5 stars out of 5
  • Rate This Recipe
  • Read 6 Reviews
Total Time:
50 min
Prep
10 min
Cook
40 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 1/2 cup peanut oil
  • 1/2 pound (1 medium) onion, minced fine
  • 1 large garlic clove, minced
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 2 cups mushroom stock, heated
  • 5 cups chicken stock, heated
  • 3 tablespoons olive oil
  • 1/2 pound wild mushrooms, stems reserved for stock
  • Salt
  • 1/4 cup (1 medium) tomato, chopped, peeled, and seeded
  • 4 tablespoons (2 ounces) unsalted butter, chilled, and cut into small pieces
  • 2 ounces (1/2 cup) grated Parmesan
  • Large pinch chopped Italian parsley
  • Freshly ground pepper

Directions

In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.

Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.

Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes.

Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1-cup of stock, as necessary. Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/2 cup of the Parmesan until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. Serve immediately.

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Newest Ratings and Reviews

Read all 6 reviews

  • on July 03, 2012

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    Making any risotto is a labor of love. However, this one is worth every single minute it takes preparing it. Delicious! I will continue making this many many more years to come. It is great for Christmas Dinner to accompany beef tenderlion. It also works well with chicken dishes (especially Chicken Tiffany!.

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  • on April 26, 2010

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    this was very yummy!

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  • on February 21, 2010

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    This is the best risotto I have ever made and it is simple once you do it once. Make sure to do it right before you want to eat because it doesn't keep too well. Be patient with it. ENJOY!

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