Entree: Canada – Alberta, Canadian Prairies – Wild Mushroom Risotto

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 4 tbsp (56 g) unsalted butter, divided
- 2 small shallots, minced (about 2 oz / 60 g)
- 2 garlic cloves, minced (about 6 g)
- 1 1/2 cups (300 g) Arborio rice
- 1/2 cup (120 ml) dry white wine
- 5–6 cups (1.2–1.4 L) low-sodium chicken or mushroom stock, kept warm
- 10 oz (280 g) mixed wild mushrooms (chanterelles, morels, boletes), cleaned and coarsely chopped
- 1 lb (454 g) bison loin, cut into 4 medallions (approx. 4 oz / 113 g each)
- 3/4 cup (75 g) freshly grated Parmesan cheese, plus extra for serving
- 2 tbsp (30 ml) heavy cream (optional, for extra silkiness)
- 2 tsp (2 g) fresh thyme leaves, plus extra sprigs for garnish
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- Zest of 1/2 lemon
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) unsalted butter (for finishing bison) + oil for searing

Instructions

Short Description:
Creamy Arborio risotto studded with a mix of locally foraged Alberta mushrooms, finished with butter and Parmesan and served with seared bison medallions for a complete prairie main course.

Regional Notes:
This Alberta variation highlights locally foraged mushrooms typical of the foothills and parkland — chanterelles, morels, and boletes when available — and finishes with Parmesan rather than regional cheddars to keep a classical risotto texture. A seared bison topping nods to the Canadian Prairies' game heritage without overwhelming the mushroom-forward risotto.

1. Heat the stock in a saucepan and keep it at a gentle simmer over low heat.
2. In a large sauté pan, warm 2 tbsp (30 ml) olive oil and 1 tbsp (14 g) butter over medium-high heat. Add the bison medallions seasoned with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper; sear 2–3 minutes per side for medium-rare (adjust time for thickness). Remove to a plate, tent with foil, and let rest.
3. In the same pan, add 1 tbsp (15 ml) olive oil if needed and sauté the mushrooms over medium-high heat until they release their liquid and begin to brown, about 6–8 minutes. Stir in 1 tsp (1 g) thyme leaves, season lightly with salt and pepper, then transfer mushrooms to a bowl and set aside.
4. In a heavy-bottomed saucepan or deep skillet, melt 2 tbsp (28 g) butter with 1 tbsp (15 ml) olive oil over medium heat. Add the minced shallots and cook until translucent, about 3 minutes. Add the garlic and cook 30 seconds more.
5. Add the Arborio rice and stir to coat for 1–2 minutes, toasting the grains until edges are translucent.
6. Pour in the white wine and simmer, stirring, until the wine has mostly evaporated.
7. Begin adding warm stock, 1/2 cup (120 ml) at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue this process for 18–20 minutes until the rice is creamy and al dente. You may not use all the stock or you may need a splash more; adjust to achieve a creamy but slightly saucy texture.
8. When the risotto is almost done (after about 16 minutes), stir in the sautéed mushrooms, remaining 1 tsp (1 g) thyme leaves, and 2 tbsp (30 ml) heavy cream if using. Taste and season with 1/2–1 tsp (2.5–5 g) kosher salt and additional pepper as needed.
9. Remove the risotto from the heat and stir in 3/4 cup (75 g) grated Parmesan and 2 tbsp (28 g) unsalted butter until melted and glossy. Fold in chopped parsley and lemon zest.
10. Reheat the bison medallions briefly in a hot skillet with 1 tbsp (15 ml) butter and a little oil if needed, about 30–60 seconds per side, to bring up temperature without overcooking.
11. Divide the risotto among 4 warm plates, top each portion with a bison medallion, garnish with extra Parmesan, a thyme sprig, and a light crack of black pepper, and serve immediately.