Side Dish: Italy – Risotto ai Funghi Selvatici

Serving Size: 4

Approximate Time

Prep 15 min

Cook 27 min

Additional 1 min

Total 43 min

Ingredients

- 1 1/2 cups (300 g) arborio rice
- 10 oz (285 g) mixed wild mushrooms (porcini, chanterelle, oyster, or similar), cleaned and roughly chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter, divided
- 1 small shallot (about 1 oz / 30 g), finely chopped
- 2 cloves garlic, minced (about 6 g)
- 1/2 cup (120 ml) dry white wine
- 4 1/2 cups (1080 ml) low-sodium chicken stock, kept hot
- 3/4 cup (75 g) freshly grated Parmigiano-Reggiano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) Marsala wine (optional; to echo the entrée)
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Heat the chicken stock in a saucepan and keep it at a gentle simmer over low heat.
2. In a wide, heavy-bottomed sauté pan or skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the mushrooms in a single layer (work in batches if necessary) and sauté until deeply browned and any liquid has evaporated, about 5–7 minutes. Season lightly with salt and pepper. Remove mushrooms to a bowl and set aside, reserving any browned bits in the pan.
3. Reduce heat to medium and add remaining 1 tbsp olive oil to the pan. Add the shallot and cook, stirring, until translucent, about 2–3 minutes. Add the garlic and cook 30 seconds more until fragrant.
4. Add the arborio rice to the pan and stir to coat the grains with oil and toast lightly, about 1–2 minutes; the edges of the rice should look translucent.
5. Pour in the white wine and (if using) Marsala wine, stirring constantly until the liquid is mostly absorbed.
6. Begin adding the hot stock, one ladleful (about 1/2 cup / 120 ml) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding the next ladle. Continue this process, keeping the rice at a gentle simmer, until the rice is creamy and just tender with a slight bite (al dente), about 18–20 minutes total. You may not need all the stock; the texture should be loose and creamy, not dry.
7. When the rice is nearly done (after about 16–18 minutes), stir the sautéed mushrooms and any accumulated juices back into the rice to warm through and meld flavors.
8. Remove the pan from heat. Stir in the remaining 1 tbsp butter and the grated Parmigiano-Reggiano until melted and the risotto is glossy (mantecatura). Taste and adjust seasoning with salt and pepper.
9. Let the risotto rest 1 minute off the heat, then spoon into warmed bowls or a serving dish. Sprinkle with chopped parsley and serve immediately alongside Chicken Marsala.