Elegant and Affordable: Wild Mushroom Risotto

After making Butternut Squash Risotto last week, I decided I was officially on the “Risotto Wagon”.  So I thought I would create a dish using a variety of mushrooms and some of the herbs from the garden.  The result was a savory and elegant recipe that can be served as a main dish, or as a side.  The use of the Pinot Grigio really brightens the entire dish — bringing out the flavors of the mushrooms.  Speaking of mushrooms, I used Shitake and Cremini Mushrooms, but feel free to use others if you like.  The important thing is to use at least two varieties though.

Wild Mushroom Risotto

• Olive oil
• 2 cups shitake mushrooms, roughly chopped
• 2 cups cremini mushrooms, roughly chopped
• 1 small shallot, finely chopped
• 3 garlic cloves, minced
• 1 tsp fresh sage, finely chopped
• 2 tsp fresh thyme, finely chopped
• 1 cup pinot grigio
• 1 cup arborio rice
• 3 cups vegetable broth
• Kosher salt, to taste
• Cracked black pepper, to taste

Heat olive oil in dutch oven, or large pot, over medium-high heat.  Add mushrooms and shallots.  Salt and pepper, to taste.  Cook for 10 minutes, stirring constantly, until soft and starting to brown.  Add garlic and cook a couple minutes more.

Lower heat to medium and add rice.  Stir frequently and cooking for one minute or until the rice begins to appear translucent.

Add the cup of wine and cook, stirring, until it has been absorbed completely.

Add herbs, as well as more salt and pepper to taste.  Add a 1/2 cup of broth and stir until absorbed.

Continue adding broth, 1/2 cup at a time.  Make sure to stir continuously so that the rice doesn’t stick and burn to the bottom of the pot.  Adjust seasoning as necessary.

Enjoy as a main entree, or spoon into ramekins for your guests to enjoy as a side dish.  Garnish with sage leaves if desired.