Wild Mushroom Risotto
1st place, Reader Recipe Contest Although not a mycologist, David Guimond of South Lyon, Michigan, has learned to recognize at least several dozen edible mushroom species, thanks to participating in a naturalists group led by a mycologist. He is a self-taught cook, and he has refined his cooking skills through…
Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
1st place, Reader Recipe Contest
Although not a mycologist, David Guimond of South Lyon, Michigan, has learned to recognize at least several dozen edible mushroom species, thanks to participating in a naturalists group led by a mycologist. He is a self-taught cook, and he has refined his cooking skills through travel and by adapting classic recipes to a vegetarian diet. He especially enjoys hosting wild-mushroom feasts served with selected wines. Of this recipe, Guimond says, I make this two different ways. If Im using an elegant mushroom like morels or chanterelles, I stick with stock and/or water. However, if Im using a heartier mushroom like a blewitt or something from the genus Agaricus, I may opt to add in a can of diced tomatoes as part of the cooking liquid. He also likes to serve the risotto with a fresh, seasonal, green vegetable.
Ingredients
- 2 Tbs. unsalted butter
- 1 medium-sized onion, minced
- About 3/4 lb. fresh wild mushrooms, coarsely chopped
- 1 1/2 cups Arborio rice
- 4 to 5 cups hot vegetable stock or water or both, as needed
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Preparation
- Heat the butter in a large skillet over medium heat. Sauté the onion until translucent, for about 7 minutes.
- Add the mushrooms, and cook over medium heat until they give up their liquid, for about 7 minutes.Add the Arborio rice to the skillet, and stir.Add liquid 1 cup at a time, stirring until all the liquid has been absorbed, for about 5 to 7 minutes. Cook the rice until it is just tender—avoid adding too much liquid because the rice will become mushy.
- Stir in the grated Parmesan cheese, salt and pepper, and serve.
Nutrition Information
- Serving Size Serves 6
- Calories 120
- Carbohydrate Content 17 g
- Cholesterol Content 10 mg
- Fat Content 4 g
- Fiber Content 1 g
- Protein Content 4 g
- Saturated Fat Content 2 g
- Sodium Content 100 mg
- Sugar Content 1 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g