Wild Mushroom Risotto. Today sees Gennaro back at Jamie's Italian in Angel, but this time he is on the hunt for his own mushrooms for the specials menu. Our easy-peasy wild mushroom risotto recipe is so richly flavorful you'll want to find any excuse to make it again. This comforting risotto uses a combination of mushrooms give great depth of flavour.

Mushrooms lend risotto a new edge and make a perfect side for any spicy dish from London's Zaika restaurant, Vineet Bhatia and BBC Good Wild mushroom risotto. Grab the recipe for this delicious wild mushroom risotto - it's the perfect thing for date night in, or a decadent side dish for a dinner party. With the addition of dried porcini mushrooms, this wild mushroom risotto recipe has bags of flavour and can be ready in under an hour. You can cook Wild Mushroom Risotto using 12 ingredients and 11 steps. Here is how you cook that.

Ingredients of Wild Mushroom Risotto

1. It's 1 of olive oil, extra virgin.
2. It's 2 clove of garlic.
3. You need 1 1/2 lb of assorted fresh mushrooms - sliced (Shitake, Oyster, Cremine).
4. You need 1 of salt, to taste.
5. You need 1/2 cup of dried Porcine mushrooms, (soaked in 3-cups hot water).
6. You need 1 medium of onion, 1/4" diced (1-1/2 cup).
7. Prepare 2 cup of Arborio Rice.
8. You need 2 cup of dry white wine.
9. You need 6 cup of chicken stock.
10. You need 2 tbsp of butter.
11. Prepare 1/2 cup of grated parmesan cheese.
12. You need 1/4 cup of chives, chopped.

Try serving small portions of wild mushroom risotto with a side. This wild mushroom risotto recipe is brought to you in partnership with my friends at La Cucina Italiana. Baked Wild Mushroom Risotto. this link is to an external site that may or may not meet accessibility. Learn how to make Wild Mushroom Risotto.

Wild Mushroom Risotto instructions

1. Coat a large saute pan generously with olive oil. Add garlic and bring to high heat. Remove garlic when they begin to brown. Discard them..
2. Add assorted fresh mushrooms (I used fresh mushrooms I had saute in butter and previously froze.) Season with salt. Sauté until soft. Turn off heat and set aside..
3. Scoop dryed Porcini mushrooms out of the soaking water. Pour 2/3 of the water into a container, and discard the rest where particles have settled..
4. Puree the rehydrate Porcini mushrooms with a little of the soaking water into a smooth paste..
5. Coat a large saucepan (I used a soup pot) abundantly with olive oil, add onions and season with salt. Cook until soft..
6. Add rice and stir to coat in oil. Cook 2 to 3 minutes to toast to a light brow, don't burn the onions. Stir frequently..
7. Add wine to cover rice and stir frequently until completely absorbed..
8. Add reserve mushroom water and 1/3 of the chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process two more times (don't panic, it will be absorbed.) Check seasoning..
9. During the third stage, add sautéed mushrooms, plus 2 tablespoons of the pureed Porcine mushrooms..
10. When the stock has been absorbed into the rice and the rice is cooked "al dente", remove from heat. Add the butter and cheese and whip until combined..
11. This will set a perfect consistency of rice. The rice should flow and not be able to hold it's shape and look creamy. Garnish with chives..

Make this wild mushroom risotto for a creamy, cheesy comfort meal. Make this earhy, vegetarian-friendly dish for an easy weeknight meal. First up- make the wild mushroom broth. It's an added touch that really elevates the. In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio View image.