Entree: United States – Oregon (Pacific Northwest) – Oregon Mushroom Risotto

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 g) unsalted butter, divided
- 1 1/2 cups (300 g) Arborio rice
- 1/2 cup (120 ml) dry white wine (e.g., Pinot Gris)
- 5 cups (1.2 L) low-sodium vegetable stock, kept warm
- 1 cup (240 ml) dry white wine or stock reserve for deglazing (already counted if using single wine measure)
- 1 large shallot, finely diced (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 6 g)
- 6 oz (170 g) fresh chanterelles, cleaned and roughly torn
- 4 oz (115 g) fresh morels, cleaned and halved if large
- 8 oz (225 g) cremini mushrooms, sliced
- 1/4 cup (30 g) hazelnuts, toasted and coarsely chopped
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
- 2 tbsp (30 g) mascarpone or cream cheese (optional, for extra creaminess)
- 1 tsp (1 g) fresh thyme leaves, plus 4 sprigs for garnish
- Zest of 1 small lemon (about 1 tsp / 2 g) and 1 tsp (5 ml) lemon juice
- 2 tbsp (8 g) chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp (15 ml) olive oil (for mushrooms)
- Optional: 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each, seasoned and seared (if adding protein)

Instructions

Short Description:
A creamy Arborio risotto made with a generous mix of Oregon-foraged wild mushrooms (chanterelles, morels, and cremini), finished with Parmesan, butter, and toasted hazelnuts for a rich Pacific Northwest main course.

Regional Notes:
This version highlights Oregon's forest-foraged mushrooms—chanterelles and morels—browned separately to concentrate their flavor and folded into a classic risotto base. Toasted local hazelnuts and a bright lemon zest finish nod to Oregon's nut and produce heritage, distinguishing it from generic mushroom risottos.

1. Warm the stock in a saucepan over low heat so it is hot but not boiling; keep it at a gentle simmer.
2. Clean mushrooms: gently brush or wipe dirt from chanterelles and morels; slice creminis. Pat dry.
3. Toast hazelnuts in a small dry skillet over medium heat, shaking until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool, then chop coarsely; set aside.
4. In a large skillet or sauté pan, heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter over medium-high heat. Add chanterelles and morels first; spread into a single layer and let brown undisturbed 2–3 minutes, then stir and continue until golden, 4–5 minutes. Transfer to a bowl.
5. In the same pan, add the sliced cremini mushrooms and another 1 tbsp (15 ml) olive oil if needed. Sauté until browned and any liquid has evaporated, 5–7 minutes. Return chanterelles and morels to the pan, add thyme leaves, season lightly with salt and pepper, stir, then remove mushrooms to a bowl and keep warm.
6. In a large, heavy-bottomed saucepan, melt 2 tbsp (30 g) butter with 3 tbsp (45 ml) olive oil over medium heat. Add the diced shallot and cook until translucent, 3–4 minutes. Add the garlic and cook 30 seconds until fragrant.
7. Add the Arborio rice to the shallots and stir to coat the grains with fat. Toast the rice 2–3 minutes until edges look translucent.
8. Pour in 1/2 cup (120 ml) dry white wine and stir constantly until mostly absorbed.
9. Begin adding warm stock ladle by ladle (about 1/2 cup / 120 ml at a time), stirring frequently and allowing the liquid to be almost fully absorbed before adding the next ladle. Continue this process for about 18–22 minutes, until the rice is creamy and al dente. Keep the heat at medium to maintain a gentle simmer.
10. When the rice is nearly done (about 2 minutes before desired doneness), fold in the sautéed mushrooms and any accumulated juices. Add lemon zest and 1 tsp (5 ml) lemon juice for brightness.
11. Remove from heat and stir in the grated Parmesan, mascarpone (if using), and remaining 1 tbsp (15 g) butter. Taste and season with salt and freshly ground black pepper as needed. If risotto is too thick, stir in a little more warm stock to reach a loose, creamy consistency.
12. Let risotto rest off heat for 1–2 minutes to settle. Stir in chopped parsley.
13. If using seared chicken, slice and arrange over portions; otherwise mound risotto on warmed plates. Garnish with additional Parmesan, toasted hazelnuts, a sprig of thyme, and a light drizzle of olive oil.
14. Serve immediately; risotto is best enjoyed fresh and creamy.