Make Ricarda's signature wild mushroom risotto from the comfort of your own home with the restaurant's original recipe! A rich, creamy risotto with silky mascarpone cheese, earthy mushrooms and truffle oil makes for a perfectly decadent dish.
Cooking risotto is a technique and if you wish to attain the ideal consistency, check out this video here for a few tips and tricks.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @ricardas.to!
Method
Wild Mushroom Risotto 6 Steps
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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.
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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.
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Step 3
Pour the vegetable stock into a pot and heat on low.
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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.
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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.
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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
