Wild Mushroom Risotto

This is a rich and creamy comfort food that could also be a vegetarian main dish.

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Servings: 10

Prep Time: 00:20

Cook Time: 00:40

Main Ingredients

4 1/2 cups chicken stock

5 tablespoons unsalted butter, divided

2 cloves garlic, minced

2 large shallots, finely chopped

12 ounces fresh wild mushrooms, trimmed and halved, the larger pieces roughly chopped

5 fresh sage leaves, finely chopped

3 sprigs fresh rosemary, leaves minced

4 sprigs fresh thyme

salt and freshly ground pepper

1 1/2 cups arborio rice

3/4 cup dry white wine

3 tablespoons mascarpone

3/4 cup finely grated parmigiano reggiano, plus more for serving

1 teaspoon chopped fresh parsley

1 lemon zested


1In a medium saucepan oven, bring the stock to a simmer over medium heat.

2In a heavy saucepan, melt 4 tablespoons of the butter over medium-high heat. Add the garlic and shallots and sauté until softened, 1 to 2 minutes. Add the mushrooms and herbs, stirring occasionally, until the mushrooms are sotened and just turning golden brown and their liquid has evaporated, 5 to 7 minutes. Season with salt and pepper.

3Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, mascarpone, salt and pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Fold in the mushroom mixture.

4Just before serving the risotto, garnish it with the wild berries, parsley, a few shaves of Parmigiano Reggiano, and the lemon zest. Serve immediately.

Additional Notes

This recipe is a combination of two from Ina Garten in her cookbook, How Easy is That, and the other from Athena Calderone from Cook Beautiful. The oven method makes risotto so much easier!

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