Wild Mushroom Risotto

Rice is the most popular grain in the world but risotto is quintessentially Italian! The texture and ingredients can vary from region to region but the technique always remains the same. The best forms of rice to use for risotto is Arborio or Carnaroli as these will release starch and create a perfect, creamy mixture. Risotto originated in North Italy (Eastern Piedmont and Western Lombardy) where rice paddies are abundant. It is one of the pillars of the Milanese cuisine.  If you like this dish, then you might also like:  Risotto Pomodoro, Pumpkin Risotto, Pea and Parmesan Risotto, Sardinian Risotto, and Risotto with Zucchini and Pecorino.

Serves 4
recipe adapted from Woman & Home
print this recipe

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
300g (10 oz.) wild or cultivated mushrooms, sliced
splash of white wine
300g (10 oz.) arborio rice
850ml (1 1/2 pints) hot vegetable stock
2 tablespoons fresh tarragon, chopped
115g (4oz.) freshly grated Parmesan cheese

Heat oil in a large saucepan, add the onion and garlic, and fry for 5 minutes until softened. Add mushrooms, cook over a high heat for 2 to 3 minutes, then add white wine. Continue cooking until the wine has been absorbed and stir in the rice. Add hot stock, a ladelful at a time, stirring well between each addition until all the liquid has been absorbed. It’s the stirring action that will give the risotto a creamy texture, as the stirring releases the starch in the rice. It should take just under 20 minutes for the rice to be cooked through. Once cooked, turn off heat and stir in the tarragon and some grated Parmesan. Leave to stand, covered, for 2 minutes, before serving.

The Culinary Chase’s Note: If your budget will allow, add a splash of truffle oil to help bring out the earthiness in the mushrooms. It’s important to make sure the stock is hotter than the risotto. Doing otherwise will cool down the rice and this will detract from the quality of your risotto. The rice is cooked when it is soft and has a slight bite. Check the seasoning and if you run out of stock before the rice is cooked, add some boiling water.

By The Glass Tasting Note: Mushrooms create a wonderful bridge between the white wine and red world. Their earthy richness finding harmony with terroir driven wines of both colours. When incorporated into a risotto, mushrooms become the central figure in a dish that is so rich and creamy it takes just the right wine to match. Big heavy handed red wines lay over the risotto masking it flavours. Wines that are too austere have that austerity accentuated. I tend to go for fruity reds with enough tangy acidity to cut through the richness of the risotto. Not surprisingly a Piedmontese grape grown within an hour and half drive of Milan have the elements to work here. Barbera with its blackfruit (when ripe), moderate weight, low tannins, perky acidity is a good match. I also think some white wines can work with the dish as well. Barrel fermeted Chardonnay from classic regions such as Burgundy would work as would some richer styles of Soave (not the cheap ones). Producers such as Pieropan, Anselmi and Inama all have enough gusto to work here.