Mushroom risotto is an exquisite dish that can be prepared in under an hour, assuming your mushrooms are prepped. The flavor of the risotto is significantly enriched by the use of porcini or other wild European mushrooms like trumpets or chanterelles, which are available at reasonable prices in bulk. While fresh wild mushrooms sautéed in butter are delightful, they may be prohibitively expensive and available only during specific seasons. Truly wild varieties impart an exceptional taste that cultivated options such as portobello, cremini, or shiitake (regardless of their creative menu descriptors) cannot match. Cooking risotto requires vigilant attention at the stove for approximately twenty to twenty-five minutes until it reaches the desired doneness.
Ingredients
This recipe is adaptable; while it specifies 2 cups of rice, you can adjust to 1 cup and proportionately modify the other ingredients. The complete recipe yields around 8 satisfying appetizer portions.
- 1–2 ounces dried porcini (also referred to as cèpes) or other dried wild European mushrooms
- Unsalted butter and olive oil for cooking, along with a few tablespoons for finishing
- 1 cup water, heated to rehydrate the dried mushrooms, then set aside
- 2 large shallots or ½ large sweet onion, finely diced
- 3 cloves garlic, minced
- 2 cups short-grain rice (like arborio or carnaroli)
- 1 cup dry white wine suitable for drinking (such as sauvignon blanc; avoid chardonnay)
- 2 teaspoons kosher salt
- Pepper, to taste
- 2 teaspoons dried thyme
- 5–7 cups hot water or low-sodium vegetable broth (not chicken broth)
- 1–2 cups fresh mushrooms, sautéed until browned and their moisture has evaporated (options include cremini, portobello, or white button mushrooms—avoid Asian varieties like shiitake)
- 1 cup or more fresh grated parmigiano-reggiano cheese
Gather all ingredients, ensuring that the stock is hot and the fresh mushrooms are sautéed. It is important to avoid non-traditional or domestic cheeses unless necessary for kosher compliance. Rehydrate the dried wild mushrooms (porcini, trumpets, and/or chanterelles) in hot water until softened. Carefully remove them from the liquid, ensuring not to disturb any sediment, and set the soaking liquid aside to allow sediments to settle. Chop the rehydrated mushrooms roughly and set them aside.
In a combination of about 2 tablespoons of butter and olive oil, gently sauté the onion and garlic before adding the rice. Cook the rice until it becomes slightly translucent, ensuring it is well-coated in the oil and butter. Next, deglaze the pan with the cup of white wine, allowing it to evaporate and be absorbed before introducing any other liquid. Stir in 1 teaspoon of salt for every cup of rice, followed by the thyme and pepper to taste.
Maintain a slow simmer while stirring the rice often; it demands your close attention. Once the wine is absorbed, add about a cup of liquid, starting with the reserved reconstituting liquid while discarding the dregs. Introduce the chopped, rehydrated mushrooms at this stage. Continue stirring and adding vegetable broth until the rice reaches the ideal creamy texture—taste to ensure it’s not crunchy. As cooking nears completion, mix in the previously sautéed fresh mushrooms. Once the rice is done, remove it from the heat and incorporate the grated parmesan cheese (at least 1 cup) and a couple of tablespoons of butter, ensuring the risotto remains slightly soupy rather than overly stiff.
For a less traditional yet delicious addition, consider incorporating snow peas, sugar snap peas, or asparagus (peeled and cut into 1-inch pieces) just a few minutes before finishing. These vegetables should retain a bright green color and a crisp texture; do not overcook them.
Serve immediately while hot, paired with a salad.
Editor’s Note: This recipe is adapted from Kenneth M. Horwitz, the author of Deep Flavors: A Celebration of Recipes for Foodies in a Kosher Style. The book can be purchased at www.deepflavorscookbook.com or on Amazon or Kindle.
