Porcini-Infused Wild Mushroom Risotto
This is my version of mushroom risotto, a dish that will make you wonder why you ever settled for anything less! Two things make this recipe stand apart: A rich, homemade mushroom broth and a “secret” ingredient that takes the umami into overdrive. Stir in a mix of garlicky sautéed wild mushrooms, and you end up with a creamy risotto that’s deeply savory and straight-up chef-worthy.
I think it’s fair to call this risotto with wild mushrooms a “gourmet” dish, although I cringe at that word. With this recipe, I set out to create an Italian-style mushroom risotto that focuses on simple ingredients. If you’ve cooked any in my collection of risotto recipes, you can expect the flavor is dialed all the way up.
Before we go any further, I have to say I (politely) disagree with recipes I’ve seen that call for an entire stick of butter and/or cream in risotto. The Italian chefs I know would say, “No, no, no! You’re not making Alfredo sauce, you’re making risotto!!” The creaminess in risotto comes from the starchy short-grained rice, the gradual addition of hot broth, and a final swirl of good Parmigiano cheese — pretty much all you need for the perfect creamy texture, no heavy cream required.
- 1 pound assorted wild mushrooms, such as a mixture of cremini, oyster, clamshell, trumpet, or hen-of-the-woods
- 1 large shallot, or half a yellow onion
- 3 garlic cloves
- 1 small Parmesan rind, optional
- 3-4 thyme sprigs
- 2 tablespoons dried porcini mushrooms, or 1 tablespoon porcini powder
- 4½ cups chicken broth, or vegetable broth
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- 1 cup Arborio rice
- ¾ cup grated Parmesan cheese
- 2 tablespoons chopped parsley