This wild mushroom risotto is particularly special to us. It reminds us of childhood mushroom hunts we used to have with family and friends. These outings were not only fun but competitive, seeing who would find the very best.
At the end of the day, our baskets were filled with chanterelles, porcini, morel and lobster mushrooms and we couldn’t wait to get home where we knew they would be transformed into a delicious mushroom feast. Pickled as antipasto and giardiniera, battered and deep fried, sautéed with garlic and olive oil or stewed in tomato sauce. Today, our favourite wild mushroom recipe is the one I chose to share here with you, Wild mushroom risotto alla Milanese.
Although it is well known that a traditional Italian menu has many courses, we chose to present this menu as a beautiful buffet. However you decide to serve it, I hope it inspires you to entertain over the holidays and that our shopping list below makes it an enjoyable experience. All of the ingredients are, of course, available at Piazza De Nardi and at our wine store, La Boutique del Vino.
1 pound assorted wild mushrooms, trimmed
2 tablespoon extra-virgin olive oil
Salt and pepper, to season
1/4 cup unsalted butter
1/2 cup finely chopped onion
1 garlic clove, minced
1 cup arborio rice
3 cups good quality chicken stock, heated
1/2 to 1 cup freshly grated Parmesan cheese
Truffle oil, to serve (optional)
Shaved Parmesan cheese, to garnish
Preheat oven to 350°F. Place mushrooms on parchment lined baking sheet. Drizzle with oil. Season with salt and pepper. Roast for 15 to 20 minutes, turning once. Remove from oven and set aside.
Melt butter in medium saucepan over medium heat. Add onion and garlic and cook 3 minutes until softened. Stir in rice; add 1/2 cup stock; cook, stirring constantly, until all liquid is absorbed, 2 1 to 2 minutes. Add more stock in batches and continue to cook rice until liquid is absorbed and rice is creamy and tender, about 20 minutes. Remove from heat; stir in mushrooms and grated Parmesan cheese. Season with salt and pepper. Divide among 4 plates and drizzle with truffle oil and Parmesan cheese. Serve immediately.
Serves 4 to 8.