The perfect cold-weather comfort food!
Wild Mushroom Risotto
2 tablespoons DANA’s wild mushroom and sage infused olive oil (or substitute unflavoured evoo)
2, 8 oz packages of sliced cremini mushrooms
1.5 cups dried wild mushrooms, soaking in 2.5 cups boiling water
4 tablespoons butter, divided
3 tablespoons DANA’s garlic infused olive oil (or substitute unflavoured evoo)
¾ cup shallots, finely diced
2 cups Arborio rice
¼ cup brandy
½ cup white wine
4-5 cups chicken broth
1 tablespoon fresh thyme
1 tablespoon fresh rosemary, chopped fine
¼ cup parmesan cheese, additional for serving, if desired
Salt and pepper, to taste
White truffle oil, for drizzling, if desired
- Heat two tablespoons wild mushroom and sage olive oil in a large saute pan set over medium high heat. Once the oil is hot but not smoking, add the cremini mushrooms and saute until they are soft and caramelized. Season with salt and pepper and set aside.
- After the dried mushrooms have been soaking for 20 minutes, remove them from the water with a slotted spoon and set aside. Reserve the mushroom liquid for step #6. Puree the mushrooms (without the water) in a blender or food processor until finely chopped. Set aside.
- Bring chicken broth to a simmer in a large saucepan over medium heat. Cover and keep warm.
- Heat 2 tablespoons of butter and 3 tablespoons of garlic olive oil in a large pot over medium heat. Add shallots. Saute until shallots begin to soften, about 3 minutes. Add rice, stir until rice is translucent at edges but still opaque in the centre, about 3 minutes. Add the brandy and simmer until absorbed, about 1 minute. Add the white wine and simmer until the wine is absorbed, stirring occasionally, about 2-3 minutes.
- Add 1 cup of warm broth. Simmer until broth is almost absorbed, stirring often, about 2-3 minutes. Add 3 more cups broth, one cup at a time, allowing each addition to be absorbed before adding the next and stirring frequently, about 6-8 minutes.
- Stir in the reserved sautéed cremini mushrooms, reserved pureed wild mushrooms, thyme and rosemary. Add the reserved mushroom liquid (the liquid that the dried mushrooms were soaking in) 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring frequently.
- Remove from heat. Stir in ¼ cup parmesan cheese and the remaining 2 tablespoons of butter; stir until butter has melted. Note – if the risotto is dry or the rice isn’t quite cooked, add more broth by 1/3 cup, stirring frequently, until desired doneness is reached.
- Portion risotto into bowls or on plates and top with additional parmesan cheese and/or a drizzle of white truffle oil, if desired.