Recipe courtesy of Wolfgang Puck

Wild Mushroom Risotto

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.