Wild Mushroom Risotto
This hearty and savory risotto is perfect with a fall or winter meal. While I prefer to use duck stock and fat, there are alternatives as well. Be sure to use a fresh selection of wild mushrooms.
Ingredients
Directions
- In a medium saucepan over medium-high heat, bring duck stock to a simmer. Cover and reduce heat to low to keep hot.
- In a large skillet over medium-high heat, melt 2 tablespoons of rendered duck fat. Add ¼ of the sliced wild mushrooms and season with a pinch of kosher salt. Cook, tossing often, until until tender and beginning to brown, about 3 minutes.
- Transfer wild mushrooms to a medium bowl and repeat 3 more times until all mushrooms are cooked.
- In the same skillet, reduce heat to medium-low and add the the reaming 1 ½ tablespoons of duck fat and extra-virgin olive oil.
- Add the chopped leek and season with a pinch of kosher salt. Cook, stirring often, until soft, about 4 minutes.
- Add the arborio rice, increase heat to medium, and cook, stirring often, until grains are translucent around the edges, about 3 minutes.
- Add dry vermouth and dry white wine, scraping the brown bits off the bottom of the skillet to fully deglaze the pan.
- Cook, stirring often, until the liquid is absorbed by the rice, about 1 minute.
- Add a ladleful of duck stock and cook, stirring often, until broth is almost completely absorbed, about 1 minute.
- Continue the above step about 8-10 more times until the rice is about halfway cooked.
- Stir in cooked wild mushrooms and continue to add broth as before until stock is fully depleted. Rice should be tender but still firm to the bite.
- Add Parmigiano-Reggiano and mix to combine until creamy.
- Divide into serving bowls and top with additional freshly grated Parmigiano-Reggiano.
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