Wild Mushroom Risotto

Recipe Author: Gracie Schatz

A rich, creamy risotto that highlights the deep, earthy flavor of wild mushrooms. Slowly cooked with aromatics, white wine, and warm broth, the rice becomes perfectly tender and silky, then finished with crème fraîche and Parmesan for added richness. Topped with sautéed mushrooms, it’s a comforting, restaurant-worthy dish that’s well worth the time.

Ingredients

- 1 quart chicken or vegetable broth

- 1/2 cup dry white wine

- 6 cloves garlic, crushed

- 2 sprigs fresh thyme

- 1 lb wild mushrooms, cleaned and divided into two portions (e.g., chanterelles)

- 1/4 cup olive oil

- 4 Tbsp butter

- 1 large leek, cleaned and diced

- 1 large white onion, cleaned and diced

- 1/4 cup chopped thyme

- 1 cup arborio rice

- 1/2 pint creme fraiche

- 1/2 cup freshly grated Parmesan cheese

- Salt and pepper, to taste

Instructions:

1. Warm Broth:

   - In a small pot, warm the broth and wine with 2 cloves of crushed garlic and 2 sprigs of thyme over low heat. The goal is to infuse the broth with the flavor of the garlic and thyme while keeping it warm.

2. Prepare Mushrooms:

   - Finely chop half of the mushrooms.

3. Sauté Vegetables:

   - In a large sauté pan over medium-high heat, warm the olive oil and half of the butter until they begin to sizzle. Add the onions, leeks, and finely chopped mushrooms. Sauté until they start to caramelize, stirring regularly. Add the chopped thyme and garlic, and continue to sauté until fragrant. If any vegetables start sticking to the pan, deglaze with a bit of white wine.

4. Toast Rice:

   - Add the rice to the pan and sauté until lightly toasted, about 5 minutes.

5. Add Broth:

   - Add one cup of warm broth to the rice and stir to incorporate. Once the broth has been absorbed, add another cup of broth. Continue this process, adding broth and stirring, until the rice is cooked to your desired doneness.

6. Prepare Cream Mixture:

   - While the risotto is simmering, combine creme fraiche, 2 tsp freshly cracked pepper, and 1/2 cup of freshly grated Parmesan cheese in a large bowl. Whisk until it starts to form soft peaks.

7. Sauté Remaining Mushrooms:

   - In a separate pan, sauté the remaining mushrooms with butter and garlic until tender and beginning to caramelize. Season with flaky sea salt.

8. Finish Risotto:

   - Once the risotto is cooked, fold in the whipped creme fraiche. Top with the sautéed mushrooms and a generous dusting of freshly grated Parmesan cheese.

9. Serve:

   - Enjoy your wild mushroom risotto hot!

 Serving Suggestions:

- This risotto makes a hearty and flavorful main course. Pair it with a fresh salad or steamed vegetables for a complete meal.