{"id":197,"date":"2021-06-08T19:36:36","date_gmt":"2021-06-08T19:36:36","guid":{"rendered":"https:\/\/prisedujour.com\/?p=197"},"modified":"2022-09-07T00:46:08","modified_gmt":"2022-09-07T00:46:08","slug":"the-best-wild-mushroom-risotto","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/06\/08\/the-best-wild-mushroom-risotto\/","title":{"rendered":"Le meilleur risotto aux champignons sauvages"},"content":{"rendered":"\n

This recipe is a bit of a summer treat for me. I really enjoy eating my wild mushroom cooked in butter and garlic, or in wine sauces for meats. However, with a bit more time invested, this recipe will make for a nice throne for your wild edibles. <\/p>\n\n\n\n

The richness of the cheese along with the texture of the risotto and the pancetta brings another dimension to the powerful taste of some wild mushrooms. If you are not part of the three people in the world that pick mushrooms, do this recipe with any type of store bought mushroom. You will really enjoy this Italian recipe!<\/p>\n\n\n

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The Best Wild Mushroom Risotto<\/h2>Cuisine: Italian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

40<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 cup of wild mushroom (I used chanterelles and morels that I rehydrated)<\/span><\/p><\/li>

  • <\/span>

    1 cup of white mushroom, thinly sliced<\/span><\/p><\/li>

  • <\/span>

    150g of pancetta<\/span><\/p><\/li>

  • <\/span>

    3 tbsp of butter<\/span><\/p><\/li>

  • <\/span>

    6 cups of chicken stock (or vegetable stock or water used to rehydrate the mushrooms)<\/span><\/p><\/li>

  • <\/span>

    1 onion, thinly diced<\/span><\/p><\/li>

  • <\/span>

    2 cup of arborio rice<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of dry white wine (optional)<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of old cheddar, shredded<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of parmesan cheese, shredded<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of pesto<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • If using dehydrated mushrooms, put them in 2 cups of warm water for a minimum of 1 hour to rehydrate. After their rehydration, thinly slice the mushrooms. If using fresh mushrooms, ignore this step.<\/li>
    • When rehydrated, heat a small skillet under medium-low heat. Add in 1 tbsp of butter, the pancetta and the mushrooms. Let the mushrooms cook slowly for at least 10 minutes while occasionally stirring. This step can be done while you cook the rice.<\/li>
    • In a small pot, add the stock and bring to a simmer. Leave on low heat throughout the cooking process to keep warm. This will allow you to add warm liquid to your rice throughout the cook instead of cooling down your rice every time you add stock.<\/em><\/li>
    • Heat a medium pot under medium heat. Add 2 tbsp of butter and the onion. Cook until translucent (about 3-4 minutes). Add the rice and stir constantly for 2-3 minutes. Add the wine and cook 2 minutes.<\/li>
    • Add 1\/2 cup of stock to the rice and stir gently until the liquid is evaporated.<\/li>
    • Repeat step 5 until the rice is al dente (small resistance when biting, but not hard). You may not use all the stock.<\/li>
    • When you are happy with the texture, add the cheddar, the parmesan. Stir for 1 minute to incorporate all the ingredients.<\/li>
    • You are now done! You now have risotto. Serve the risotto topped with the cooked mushrooms mixture and 1 teaspoon of pesto. This recipe is a great side for grilled meats, fish or by itself.<\/li><\/ul><\/div>

      Recipe Video<\/h3>