wild mushroom risotto for Valentine’s Day

wild mushroom risotto for Valentine's Day / bitebymichelle.com

Decorating a kleenex box with pretty paper and hearts, hoping it catches a card from the boy of my dreams; the secret wish of a little girl. Nothing much has changed… xo

wild mushroom risotto for Valentine's Day / bitebymichelle.com

WILD MUSHROOM RISOTTO
Serves 4 – 6

2 medium shallots, finely chopped
2 garlic cloves, finely chopped
¼ cup extra virgin olive oil
¼ cup butter
1½ cup arborio rice
12 ounces fresh mushrooms, sliced
2 ounces dried wild mushrooms
4 ½ cups chicken or beef stock
½ cup dry white wine
1 cup grated Reggiano – Parmigiano
½ cup pistachios, toasted and chopped
Fresh flat Italian parsley, garnish

wild mushroom risotto for Valentine's Day / bitebymichelle.com
THE STEPS:

  • In a medium sauce pan, heat the stock and the wine to the boiling point then reduce the heat but keep it hot.
  • In a medium bowl, place 2½ cups of the hot stock over the dried mushrooms and allow to sit for 15 minutes.

wild mushroom risotto for Valentine's Day / bitebymichelle.com

  • Place a large skillet or risotto dish over medium high heat.
  • Add olive oil, butter and heat until butter is bubbling.
  • Add shallot and sauté until opaque.

wild mushroom risotto for Valentine's Day / bitebymichelle.com

  • Add fresh mushrooms, increase heat and sauté until nicely browned.

wild mushroom risotto for Valentine's Day / bitebymichelle.com

  • Reduce heat back to medium; add garlic and sauté 1 minute.

wild mushroom risotto for Valentine's Day / bitebymichelle.com

  • Add rice to hot onion mixture and sauté for 2 minutes.
  • Add hot stock in ¼ cup measures [ including wild mushroom mixture], until all of the stock is incorporated – stir constantly.

wild mushroom risotto for Valentine's Day / bitebymichelle.com

  • When you add the wild mushroom mixture, be careful not to pour any grit that has settled to the bottom of the bowl…
  • Remove risotto from heat and stir in grated cheese.
  • Garnish with pistachios and Italian parsley.
  • Serve immediately.

wild mushroom risotto for Valentine's Day / bitebymichelle.com
THE LOVE: To test whether your risotto is ‘al dente’, bite a kernel of rice. It should be cooked all the way through with no crunch. Keep in mind that the rice continues to absorb the stock even after you’ve removed it from the heat so serve it quickly!

wild mushroom risotto for Valentine's Day / bitebymichelle.com
wild mushroom risotto for Valentine's Day
Print
AUTHOR:
Yield: 4
INGREDIENTS
  • 2 medium shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • ¼ cup extra virgin olive oil
  • ¼ cup butter
  • 1½ cup arborio rice
  • 12 ounces fresh mushrooms, sliced
  • 2 ounces dried wild mushrooms
  • 4 ½ cups chicken or beef stock
  • ½ cup dry white wine
  • 1 cup grated Reggiano - Parmigiano
  • ½ cup pistachios, toasted and chopped
  • Fresh flat Italian parsley, garnish
THE STEPS:
  1. In a medium sauce pan, heat the stock and the white wine to the boiling point then reduce the heat but keep it hot.
  2. In a medium bowl, place 2 ½ cups of the hot stock over the dried mushrooms and allow to sit for 15 minutes.
  3. Place a large skillet or risotto dish over medium high heat.
  4. Add olive oil, butter and heat until butter is bubbling.
  5. Add shallot and sauté until opaque.
  6. Add fresh mushrooms, increase heat and sauté until nicely browned.
  7. Reduce heat back to medium; add garlic and sauté 1 minute.
  8. Add rice to hot onion mixture and sauté for 2 minutes.
  9. Add hot stock in ¼ cup measures [ including wild mushroom mixture], until all of the stock is incorporated - stir constantly.
  10. When you add the wild mushroom mixture, be careful not to pour any grit that has settled to the bottom of the bowl…
  11. Remove risotto from heat and stir in grated cheese.
  12. Garnish with pistachios and Italian parsley.
  13. Serve immediately.
THE LOVE:
To test whether your risotto is ‘al dente’, bite a kernel of rice. It should be cooked all the way through with no crunch. Keep in mind that the rice continues to absorb the stock even after you’ve removed it from the heat so serve it quickly!

Thanks for reading.

photography by michelle

  • Looks wonderful! I love risotto and mushrooms, perfect! ~ Sheila

  • Joe

    The first image is STUNNING!!!!!!!!!!!!!!!!!!!!!!

  • The Kleenex Box! I forgot all about those. Yes, we made those in school. So much fun and such anticipation, you are right! Lovely post. Sorry we missed out on the Risotto. xo ps – your photography is so great – every post gets better than the last!

    • Hi Judith, hope Robert is on the mend 0 nast cold! I turned your risotto into soup on this frigid day…

  • with the stock…but becafeful not to dump any of the dirt from the bottom of the bowl…