Wild Mushroom Risotto

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Mushrooms are still popping up all over the place in Grottaglie, you see a lot of dirty Fiats parked with their hatchbacks lifted selling mushrooms or other vegetables from their garden, a little shady, but their products are fresh and wonderful. I bought these beauties from one such a seller, a curious lot these guys selling out of there cars. The vegetable trucks are as well. Thug Life, Puglia style, that’s all I have to say about that.

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Wild Mushroom Risotto

  • 1 cup of carnaroli or Arborio rice (Italians measure rice by demitasse cups, 1 cup for each person and one for the pot)
  • ½ an onion, chopped finely
  • 1 lb wild mushrooms, cleaned and thinly sliced
  • 5 cups chicken or vegetable broth
  • 1 cup of dry white wine
  • 2 tbsp butter
  • a few sprigs of flat-leaf parsley
  • salt to taste

Chop the onion into fine pieces and bring the broth to a simmer. Heat a large stovetop casserole pan over medium-high heat and melt 1 tbsp of the butter at the bottom of the pan. When the butter is melted add onion and sauté until the onion is translucent. Add rice and coat it in the butter, toasting it a bit. When the rice becomes opaque, after about 1 minute, add the wine to the pan, enough to cover the rice, stir frequently.

When the rice has absorbed the wine, add a ladleful of broth to the pan and continue stirring. Repeat and once the rice starts to absorb the broth add all of the mushrooms. Continue adding the broth as the rice absorbs it, you want it to almost dry out before adding the broth each time.

When the rice is finished it should be al dente and all of the liquid should be absorbed. Remove from heat and toss chopped parsley in. Serve immediately.

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Two Years Ago: Gemelli with Cauliflower and Saffron

Four Years Ago: Roasted Chicken with Root Vegetables

~ by italicious on February 6, 2013.

One Response to “Wild Mushroom Risotto”

  1. Yummy!

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