Entree: United States – Washington / Pacific Northwest – Northwest Mushroom Risotto

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 2 tbsp (30 ml) extra-virgin olive oil
- 3 tbsp (45 g) unsalted butter, divided
- 2 tbsp (30 ml) neutral oil (canola or grapeseed)
- 2 small shallots, finely chopped (about 3/4 cup / 120 g)
- 2 garlic cloves, minced
- 1 1/2 cups (300 g) arborio rice
- 1/2 cup (120 ml) dry white wine
- 6 cups (1.44 L) low-sodium vegetable or mushroom broth, kept warm
- 8 oz (225 g) fresh chanterelle mushrooms, cleaned and larger pieces halved
- 6 oz (170 g) fresh morel mushrooms, cleaned and halved lengthwise
- 8–12 oz (225–340 g) smoked wild salmon, flaked (use 12 oz / 340 g if you want a heartier protein portion)
- 3/4 cup (75 g) grated aged white cheddar (regional farmstead or similar)
- 2 tbsp (30 ml) finely chopped fresh chives
- 1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
- 1 tsp (5 ml) finely chopped fresh thyme leaves (or 6 small thyme sprigs)
- Zest of 1 lemon and 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup (30 g) toasted hazelnuts or walnuts, chopped (optional, for crunch)
- Salt and freshly ground black pepper to taste

Instructions

Short Description:
A creamy arborio risotto studded with locally foraged chanterelles and morels, finished with regional herbs and aged white cheddar, with flaked smoked wild salmon folded in for protein and Pacific Northwest character.

Regional Notes:
This version highlights Washington and Pacific Northwest foraging traditions by using chanterelles and morels and finishing with regional herbs (thyme, chives) and an aged local-style white cheddar. Folding in smoked wild salmon adds a coastal protein element common to Northwest main courses and differentiates it from generic mushroom risottos.

1. Warm the broth in a saucepan over low heat and keep it at a gentle simmer.
2. In a large skillet over medium-high heat, add 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter. When hot, add the chanterelles and morels. Sauté until they release their moisture and begin to brown, about 5–7 minutes. Season lightly with salt and pepper. Remove mushrooms to a plate and set aside.
3. In a heavy 4-quart saucepan or deep skillet, heat the remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter over medium heat. Add the shallots and cook until translucent, about 3 minutes. Add the garlic and cook 30 seconds more, until fragrant.
4. Add the arborio rice to the shallots and stir to coat for 1–2 minutes until the edges become translucent. Toast the rice gently but do not let it brown.
5. Pour in the white wine and stir constantly until it is almost fully absorbed.
6. Begin adding the warm broth one ladleful (about 1/2 cup / 120 ml) at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding the next ladle. Continue this process for 18–22 minutes, keeping the rice at a gentle simmer and stirring often until the rice is al dente and the risotto is creamy.
7. With two ladles of broth still remaining (about 1 cup / 240 ml), stir the sautéed mushrooms back into the risotto so they warm through and meld with the rice.
8. When the rice is creamy and cooked through (tender with a slight bite), remove the pan from heat. Stir in the remaining 1 tbsp (15 g) butter, grated aged white cheddar, lemon zest, lemon juice, chopped thyme, parsley, and chives until melted and incorporated. Adjust seasoning with salt and pepper.
9. Gently fold in the flaked smoked salmon just to warm it through—avoid overmixing to keep some texture—reserving a little salmon for garnish if desired.
10. Spoon risotto onto warmed plates or a shallow serving bowl, garnish with remaining smoked salmon flakes, chopped toasted hazelnuts or walnuts (if using), extra chives, and a small drizzle of olive oil. Serve immediately.