Wild Mushroom Risotto. This wild mushroom risotto gets its deep flavor from a combination of dried and fresh mushrooms. A little drizzle of white truffle oil right before serving is delicious. This comforting risotto uses a combination of mushrooms give great depth of flavour.

This mushroom risotto recipe is delicious. Wild mushrooms cooked with white wine, stock and creamy Hellmann's® or Best Foods® Real Mayonnaise. Can Wild Mushroom Risotto be frozen? You can have Wild Mushroom Risotto using 12 ingredients and 11 steps. Here is how you cook that.

Ingredients of Wild Mushroom Risotto

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

Well, because risotto is a rice-based dish that takes skill to achieve the perfect texture, you might experience some slight texture changes when you. With the addition of dried porcini mushrooms, this wild mushroom risotto recipe has bags of flavour and can be ready in under an hour. Try serving small portions of wild mushroom risotto with a side. Our easy-peasy wild mushroom risotto recipe is so richly flavorful you'll want to find any excuse to make it again.

Wild Mushroom Risotto step by step

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..
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..
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..
Puree the rehydrate Porcini mushrooms with a little of the soaking water into a smooth paste..
Coat a large saucepan (I used a soup pot) abundantly with olive oil, add onions and season with salt. Cook until soft..
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..
Add wine to cover rice and stir frequently until completely absorbed..
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..
During the third stage, add sautéed mushrooms, plus 2 tablespoons of the pureed Porcine mushrooms..
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..
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..

This wild mushroom risotto recipe is brought to you in partnership with my friends at La Cucina Italiana. Risotto is one of the dishes in my arsenal that I. This classic risotto includes a range of mushrooms to create variety and a rich flavour. A creamy risotto using no cream just a Knorr chicken stockpot, finished with pan fried wild mushrooms, grated. 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.