– Perfectly creamy and cheesy – The arborio rice gives the risotto a creamy texture, and parmesan cheese adds that salty traditional Italian flavor.
– An assortment of seared mushrooms brings a depth of flavor to the risotto.
– Top the mushroom risotto with a bit of truffle oil at the end to enhance the flavor.
A true Northern Italian classic, risotto is a creamy rice dish that's perfect for any night of the week. This wild mushroom risotto recipe is no exception!
Heat up three tablespoons of olive oil in a large pot over medium-high heat. Add the mushrooms to the pot and stir to coat, then let sit undisturbed to brown for 3-4 minutes.
Remove the mushrooms and sautè the minced shallots and garlic. Add the dry arborio rice, stir, and toast for 1-2 minutes. Then, add the mushrooms back. Pour in the white wine and dry sherry and stir the mushroom rice.
Meanwhile, warm up your stock and add ½ cup at a time while stirring. Wait for the rice to absorb the liquid, then add more, ½ cup at a time, until 3 cups are used. Season with salt and pepper.