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
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.
Wow, this looks good, I might make this tonight!
Jenna
If you do, let me know what you think of it Jenna! 🙂
That sounds wonderful. Really rich and warming.
Thanks Chris!
Your risotto looks so good!
Thank you!!
This looks so delicious!
Thank you, it was very flavorful!
Sounds delicious! I’ve never heard (or thought of) adding pinot grigio… brilliant!
Thanks Leah! It really made a big difference 🙂
Your risotto looks really good!! Your family must love you and your cooking!! I am scared of making risotto after watching Master Chef and Hells Kitchen.
Aw, Thanks Judy! That’s sweet. And yes, my husband always enjoys it. 🙂
I actually didn’t find risotto to be too difficult. Now, I’m curious… what does Master Chef and Hells Kitchen have to say about it that makes it scary??