TasteToronto | Ricarda's Wild Mushroom Risotto

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Ricarda's Wild Mushroom Risotto

Moderate

Ricarda's Wild Mushroom Risotto

from Ricarda's - Downtown

Robin Winship

Robin Winship

Ricarda's Wild Mushroom Risotto

Method

Wild Mushroom Risotto 6 Steps

  • Step 1

    Take 100g button, 100g oyster and 100g honey mushrooms (or whatever mix of mushrooms you prefer). Slice the button mushrooms into 1/8” slices. Cut the bottom
 off the oyster mushrooms and tear apart. Pull the honey mushrooms apart. Toss well with salt, olive oil, 2 sprigs of thyme and 2 cloves
 of crushed garlic. Place on a parchment lined baking sheet into a 350 degree Celsius oven and roast for about 10 minutes or until fragrant and soft.

  • Step 2

    Blanch the rice in salted water until “al dente”. It should be soft but still have a little bite to 
it. Drain and place on a lined baking sheet to cool. Make sure not to overcook the rice as it will fall apart during the next step.

  • Step 3

    Pour the vegetable stock into a pot and heat on low.

  • Step 4

    Heat up olive oil in a large frying pan. Add one sprig of thyme and the shallot. Once shallot is translucent, add the partially cooked rice and stir with a wooden spoon (we use a wooden spoon so as to not break the rice grains). Slowly add white wine. Once it has reduced, begin to add the warm vegetable stock, and stir to incorporate a little at a time (as liquid evaporates, add more, about a cup at a time. You don’t want to end up with soup). Be sure to keep slowly stirring the rice as it releases the gluten which helps make it creamy.

  • Step 5

    Once the rice is cooked add the mushrooms, followed by the mascarpone cheese, cold butter and grated Parmigiano cheese. Taste and adjust the seasoning.

  • Step 6

    Plate risotto in a shallow bowl and garnish with shaved Parmigiano, truffle oil, balsamic glaze or gorgeous stalks of spring time roasted asparagus.

Tags:

Cooking At Home

Toronto Recipes

Wild Mushroom Risotto

Ricarda's

Moderate

Ricarda's Wild Mushroom Risotto

from Ricarda's - Downtown

Robin Winship

Robin Winship

Ricarda's Wild Mushroom Risotto

Yields:

Serves 2

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 30 mins

5.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Wild Mushroom Risotto

  • 1 cup Carnaroli rice
 (or Arborio rice, which may be easier to find)

  • 4 cups vegetable stock


  • ½ cup white wine (something dry and drinkable)

  • 300g mixed mushrooms


  • 2 cloves of garlic, crushed

  • 3 sprigs of thyme

  • 1 shallot, small dice

  • 1 tbsp mascarpone cheese

  • 2 tbsp Parmigiano cheese

  • 1 tbsp cold butter


  • Balsamic glaze, to drizzle

  • Truffle oil, to drizzle

  • Chopped parsley, to garnish

  • Olive oil

Send list of ingredients to myself

Method

Wild Mushroom Risotto 6 Steps

  • Step 1

    Take 100g button, 100g oyster and 100g honey mushrooms (or whatever mix of mushrooms you prefer). Slice the button mushrooms into 1/8” slices. Cut the bottom
 off the oyster mushrooms and tear apart. Pull the honey mushrooms apart. Toss well with salt, olive oil, 2 sprigs of thyme and 2 cloves
 of crushed garlic. Place on a parchment lined baking sheet into a 350 degree Celsius oven and roast for about 10 minutes or until fragrant and soft.

  • Step 2

    Blanch the rice in salted water until “al dente”. It should be soft but still have a little bite to 
it. Drain and place on a lined baking sheet to cool. Make sure not to overcook the rice as it will fall apart during the next step.

  • Step 3

    Pour the vegetable stock into a pot and heat on low.

  • Step 4

    Heat up olive oil in a large frying pan. Add one sprig of thyme and the shallot. Once shallot is translucent, add the partially cooked rice and stir with a wooden spoon (we use a wooden spoon so as to not break the rice grains). Slowly add white wine. Once it has reduced, begin to add the warm vegetable stock, and stir to incorporate a little at a time (as liquid evaporates, add more, about a cup at a time. You don’t want to end up with soup). Be sure to keep slowly stirring the rice as it releases the gluten which helps make it creamy.

  • Step 5

    Once the rice is cooked add the mushrooms, followed by the mascarpone cheese, cold butter and grated Parmigiano cheese. Taste and adjust the seasoning.

  • Step 6

    Plate risotto in a shallow bowl and garnish with shaved Parmigiano, truffle oil, balsamic glaze or gorgeous stalks of spring time roasted asparagus.

Tags:

Cooking At Home

Toronto Recipes

Wild Mushroom Risotto

Ricarda's