Recipe » Wild Mushroom Risotto from Nokomis


A favorite at Nokomis these past weeks has been the Wild Mushroom Risotto. Several of you have asked for the recipe. You can substitute any mushrooms you like. These are just my favorites.

4 main course servings or 8 first course servings

To Make the Mushroom Broth:
2 qts chicken stock
8 oz sliced cremini mushrooms
1 oz dried black trumpet mushrooms
Salt and white pepper to taste

In a stock pot, combine mushrooms and stock and bring to a boil. Reduce the heat and strain through a fine mesh sieve.

5 Tbsp unsalted butter
½ lbs hedgehog or chanterelle mushrooms, cleaned and sliced
½ lbs dried black trumpet mushrooms, morels, or other dried mushroom, cleaned and sliced.
1 Tbsp extra virgin olive oil
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 lbs Arborio rice
1 tsp thyme leaves, chopped
½ C dry white wine
¼ C grated parmesan cheese

In a large sauté pan, heat the butter over medium heat. Add mushrooms and salt. Cook and stir occasionally for about 2 minutes or until mushrooms are softened. Set aside.

In a large braising pan, heat 2 Tbsp butter and the olive oil over medium heat.

Add the shallots and sauté for 1 to 2 minutes.
Add the garlic and sauté 2 more minutes.
Add the rice and cook, stirring with a wooden spoon, for about 8 minutes or until the rice turns milky white and begins to stick to the pan.
Add the thyme and keep stirring.
Add the wine and some of the stock to cover the rice. It will absorb quickly.

Cook 2 minutes, stirring, and then add more stock 1 C at a time. Continue to add stock as it is absorbed.

Let it cook 15 minutes, and then taste the rice. It should be firm yet cooked through.

Stir in mushrooms, parmesan and remaining butter. Season with salt and pepper.


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Rating: 3.3/5 (4 votes cast)

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One Response to “Recipe » Wild Mushroom Risotto from Nokomis”
  1. sammy k says:

    that sounds great!

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