• Gary Corcoran

Wild Mushroom Risotto

Updated: Feb 27, 2021

Making risotto is a relatively easy process, it just takes a lot of stirring to bring out the starches in the rice. All in, it will take about 20 - 25 minutes to cook. The difficult part is deciding what flavour risotto to make: four cheese, wild mushroom or my wife Gayle’s favourite, asparagus risotto. (For a beautiful asparagus risotto, cut the asparagus in half, chop and save the top half to add to the risotto half-way through cooking and use the bottom half to flavour the chicken stock. Replace the mushrooms from the recipe below with the reserved asparagus tops, and replace the red wine with white.)

Wild Mushroom Risotto


3/4 cup wild mushrooms, dried

5 cups chicken or vegetable stock

3 bay leaves

1 stick butter (1/2 cup)

1 medium onion, peeled and finely chopped

3 cloves garlic, finely chopped

2 cups Arborio or Carnaroli rice

1/2 cup red wine

Dash or two of cayenne powder

1 t fish sauce

3/4 cup Parmigiana Reggiano cheese, grated

fresh ground black pepper and salt to your taste


In a saucepan large enough to hold the stock, add stock, bay leaves and bring to a boil. Remove from heat and add dried mushrooms. Let poach in broth for 15 - 20 minutes. The flavour of the stock will be immensely mushroom-flavoured. Strain and chop mushrooms, set aside. Add reserved stock back to saucepan and discard bay leaves. Bring back to a simmer.

In a sauté pan, melt butter on medium heat. Add onion and sauté till soft, about 7 - 8 minutes. Add garlic and sauté for another couple of minutes.

Add rice and stir in for a couple of minutes. Stir in red wine till reduced by half. Add the chopped mushrooms, cayenne powder and fish sauce. Now start adding hot stock about a cup at a time stirring almost constantly. When the rice has absorbed most of the stock continue to add more stirring until the rice has absorbed the stock.

When the rice has plumped up and is tender with a little bite to it, stir in the cheese. Taste and adjust seasoning.

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