Wild Mushroom Risotto
Risotto, the creamy Italian rice dish beloved around the world, originated in the northern regions of Italy. Dating back to the 18th century, it began as humble fare for Italian peasants. Over time, it transformed into a versatile culinary canvas, inviting endless variations and creative pairings. My current obsession is wild mushroom risotto finished with a fragrant basil and lemongrass oil—and it’s nothing short of extraordinary.
Wild mushroom risotto perfectly embodies risotto’s evolution, marrying earthy, deep flavors with a luxuriously creamy texture. In many Italian homes, it’s the very definition of comfort food, offering warmth and indulgence in every spoonful.
Risotto Technique
Traditional risotto recipes often call for the addition of cream or cheese to create a creamy texture. However, it is indeed possible to make a creamy risotto without using cream. The creaminess in risotto primarily comes from the starch released by the rice as it cooks.
Here’s how it works:
- Type of Rice: Arborio, Carnaroli, or other short-grain rice varieties are rich in starch. When these rice grains are cooked in liquid and stirred continuously, the starch is released into the cooking liquid, creating a creamy consistency.
- Stirring Technique: The constant stirring of risotto is crucial for breaking down the starches in the rice. This releases the starch into the cooking liquid, which is absorbed by the rice, resulting in a creamy texture.
- Broth: Using a flavorful broth is essential, as it contributes to the overall taste of the dish. As the rice absorbs the broth and releases its starch, it creates a creamy sauce without the need for additional cream.
- Final Additions: Some recipes call for the addition of butter or cheese at the end of cooking to enhance the creaminess and flavor. These ingredients contribute richness without the need for heavy cream.
By following these techniques, you can achieve a creamy risotto without relying on cream. The key factors are the type of rice, the stirring technique, a flavorful broth, and judicious use of butter or cheese if desired.
Taking a contemporary leap, a special touch transforms this classic: Corto lemongrass and basil olive oil. This finishing oil, with its zesty lemongrass notes and aromatic basil undertones, imparts a modern vibrancy to the dish. It not only elevates the flavors but also adds a refreshing brightness, transforming the traditional into a culinary revelation.
Wild mushroom risotto is a shining example of Italian cuisine’s enduring appeal, where tradition meets creativity. Earthy, creamy, and deeply satisfying, wild mushroom risotto is comfort food elevated to an art form. Whether enjoyed on a cozy night in or served at an elegant dinner, it’s proof that simple ingredients, treated with care, can create something truly unforgettable any time of the year.
Wild Mushroom Risotto
Ingredients:
- 4 tablespoons Extra Virgin olive oil, divided
- 1 1/2 pounds wild mushrooms, sliced
- 1 1/2 teaspoons salt, divided, plus more to taste
- Freshly ground black pepper, to taste
- 1 small yellow onion, finely chopped
- 3 garlic cloves, grated
- 1 1/2 cups Arborio rice , rinsed
- 2/3 cup dry white wine
- 5 cups chicken stock
- 2-3 tablespoons Corto Lemongrass & Basil olive oil or similar
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 3 tbsps. fresh parsley, for garnish
Directions:
- Heat the chicken stock and set it near your workstation. Heat two tablespoons of the olive oil in a Dutch oven over medium heat. When hot, but not smoking, add the mushrooms, salt, and some pepper. Cook, stirring occasionally, or until there is some nice coloration, about 8-10 min. Remove from the pan and set aside.
- Wipe out the pan and return it to the heat. Add the remaining 2 tablespoons of olive oil, the onion, and 1/2 teaspoon salt. Cook until softened, about 5 minutes. Add the garlic and rice and cook, while stirring, for about 1 minute. Add the wine and cook for 1-2 minutes, or until the wine cooks down.
- Add the chicken stock 1/2 cup at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more. With the last addition of stock, add half of the mushrooms. Cook until the risotto is creamy and the rice has a slight al dente bite. Add the Parmesan and adjust the season to taste.
- To Serve: Divide the risotto into four serving bowls. Top with the remaining sautéed mushrooms, and drizzle generously with the lemongrass and basil olive oil. Garnish with parsley and serve immediately.
