Entree: Canada – Interior British Columbia – Wild Mushroom Risotto (Creamy Arborio rice cooked slowly with local wild mushrooms, wine, and Parmesan)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 1 1/2 cups (300 g) arborio rice
- 1 medium shallot, minced (about 2 oz / 55 g)
- 2 cloves garlic, minced (about 6 g)
- 8 oz (225 g) mixed fresh wild mushrooms (chanterelles, morels, or local varieties), cleaned and roughly chopped
- 1 oz (28 g) dried porcini mushrooms
- 1/2 cup (120 ml) dry white wine
- 6 cups (1.4 L) low-sodium chicken or vegetable stock, kept warm
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- Salt to taste
- Freshly ground black pepper to taste
- Optional: 1 tbsp (15 ml) lemon juice (to brighten)

Instructions

1. Place the dried porcini in 1/2 cup (120 ml) hot water to rehydrate for 15–20 minutes; reserve the soaking liquid and strain through a fine sieve into the warm stock.
2. In a large skillet or heavy-bottomed saucepan over medium heat, add 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter. Add the chopped fresh mushrooms and sauté until golden and any liquid has evaporated, about 6–8 minutes. Season lightly with salt and pepper, remove from pan and set aside.
3. In the same pan, add remaining 1 tbsp (15 ml) olive oil and the minced shallot. Sauté until translucent, about 2–3 minutes, then add garlic and cook 30 seconds until fragrant.
4. Add the arborio rice and stir to coat the grains in oil and toast lightly for 1–2 minutes until edges become translucent.
5. Pour in the white wine and stir until mostly absorbed. Begin adding the warm stock 1/2 cup (120 ml) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Include the reserved porcini soaking liquid (strained) with the stock.
6. After about 15 minutes of gradual stirring, when the rice is creamy but still has a slight bite (al dente), stir in the sautéed fresh mushrooms and remaining 2 tbsp (30 g) butter.
7. Remove from heat and stir in the grated Parmesan and chopped parsley. Adjust seasoning with salt, pepper, and optional lemon juice to taste.
8. Spoon onto warmed plates, serve immediately with extra Parmesan at the table.