Growing Chefs! Ontario Wild Mushroom Risotto

Wild Mushroom Risotto

If you are lucky enough to find an expert who can safely help you safely identify wild mushrooms, this is a super delicious dish that you can make to bring out their delicious nutty, woodsy flavours. Lobster mushrooms work beautifully, as do porcini or oyster mushrooms.
Serves 4
2 tablespoons olive oil1/2 cup butter, cubed2 cloves garlic2 shallots, finely diced1 1/2 cups arborio rice1/2 cup white wine3 cups mixed mushrooms, finely diced1 litre vegetable stock, or mushroom stock3/4 cup parmesan cheese, grrated1 sprig thyme, minced1 sprig rosemary, finely minced1 sprig tarragon, chopped2 tablespoons parsley, minced1/4 teaspoon crushed juniper berry, optional Pepper to taste Salt to taste
Large frying pan, or shallow potMedium potRaspWooden spoonMeasuring cupsMeasuring spoonsLadleSlotted spoonBowlsCutting boardChef's knifeScissorsPeelerDish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Dice butter into 1 centimeter cubes.

Cut the shallot from root to tip, and peel off the skin. Slice the shallot from tip to root, following the grains of the shallot. Cut the shallot against the grains, and dice finely.

Cut or rip the mushrooms into bite sized pieces.

Finely mince the garlic.

Grate parmesan cheese.

Remove leaves from the thyme, rosemary, parsley, and tarragon from the stem and chop finely.

If using, crush the juniper berries and chop finely.

Measure the white wine, olive oil and rice.

Measure vegetable or mushroom stock into a pot, and add 2 cups of hot water. Heat over medium heat until simmering.

Get Cooking!

Heat the frying pan over medium heat, and add the olive oil. Add the shallots and cook 1 – 2 minutes until translucent. Add the garlic and herbs and cook for another 1 minute until fragrant.

Add all of the mushrooms, and about ½ the diced butter. Season well with salt and pepper, and continue to cook, about 3 minutes.

Add the rice and cook another two minus until the rice is translucent.

Add the white wine to the pan, and cook until absorbed.

Add a ladle of stock to the pan, and when bubbling, scrape the bottom of the pan to lift the fond. Add a second ladle of stock, and make sure all the rice is under the liquid. Bring to a low simmer.

As the stock is absorbed, continue adding about a ladleful of hot stock at a time, stirring once each time.

Keep adding stock until rice is al dente (just about cooked). Add one more addition of stock and cook until absorbed.

When stock is almost absorbed, stir through the butter and parmigiano reggiano. Season to taste with salt and pepper. Add additional stock if needed to adjust the consistency of the risotto, so that it is creamy.