{favorite fridays} Wild Mushroom Risotto

This summer I finally learned about picking wild mushrooms.  I wrote all about the experience for the San Juan Parent.  I am hooked!  I love rambling through the woods searching for little edible treasures.  I went mushrooming yesterday with my family up at Owl Creek Pass outside of Ridgway, CO and taught them what I learned from my friend.  I can now identify chanterelles, porcinis, hedgehogs & coral mushrooms.  My girls love hunting for them all too.  It's definitely a great family outing with huge rewards.

For dinner last night, I decided to make Wild Mushroom Risotto.

It was heaven on a fork!  Andy and I kept moaning over every bite while the girls looked at us like we were ridiculous.

Wild Mushroom Risotto
adapted from A cup of sugar..A pinch of salt


1/4 cup extra-virgin olive oil
1/4 cup unsalted butter
1/2 purple onion, chopped
1 pound fresh wild mushrooms (chanterelles, porcini & hedgehogs), cleaned and sliced
3 sprigs fresh thyme
1 fresh bay leaf
1 1/2 cups white wine
Salt and freshly ground black pepper to taste
2 cups arborio rice
6 cups vegetable stock
2 tablespoons fresh parsley, minced
1/2 cup Parmesan

Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add onions and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
Pour 3/4 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf & thyme stems.
Warm the broth in a separate pot over low heat. Keep at a bare simmer.
Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 3/4 cup of white wine and let evaporate.
Add the broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and serve immediately.

Sautéing the mushrooms

Folding in the mushrooms