Name: Wild Mushroom Risotto with Crisp Shallots
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 3/4 cup arborio rice; 2 tbsp olive oil, divided; 2 tbsp unsalted butter, divided; 8 oz mixed wild mushrooms (cremini, shiitake, oyster), cleaned and roughly chopped; 1 small yellow onion, finely chopped; 2 large shallots, thinly sliced into rings; 2 garlic cloves, minced; 1/3 cup dry white wine; 3 cups low-sodium vegetable broth, kept warm; 1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving; 1 tbsp fresh thyme leaves, plus extra for garnish; Salt and freshly ground black pepper, to taste; 2 tbsp all-purpose flour (for dusting shallots); 1 tbsp chopped fresh parsley (optional, for garnish)

Wild Mushroom Risotto with Crisp Shallots

CrushedLemon1034

This Wild Mushroom Risotto with Crisp Shallots brings together the earthy complexity of California's best wild mushrooms and the classic creaminess of Italian risotto. Slowly coaxed to perfection with ladles of warm broth and a splash of white wine, the rice becomes rich and velvety while still retaining just a hint of bite. The finishing touch—golden, paper-thin shallots, fried until shatteringly crisp—adds a sweet crunch that contrasts beautifully with the silky risotto. A sprinkle of fresh herbs and Parmigiano-Reggiano brightens every bite. It's an impressive dinner for two, perfect for a cozy night in.

Ingredients

Instructions

Heat the vegetable broth in a small saucepan and keep it warm over low heat.
In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the wild mushrooms and a pinch of salt. Sauté until they're golden and their liquid has evaporated, about 6-8 minutes. Stir in half the thyme and set mushrooms aside.
In a heavy-bottomed saucepan, heat the remaining olive oil and butter over medium-low. Add the onion and cook until soft and translucent, about 3 minutes. Stir in the garlic and cook for 1 minute more.
Add the arborio rice and cook, stirring, until the grains are well-coated and just starting to toast, about 2 minutes.
Pour in the white wine and stir until absorbed. Add a ladleful of hot broth, stirring constantly until almost all liquid is absorbed. Continue adding broth, a ladleful at a time, stirring often, until the rice is creamy and just al dente, about 18-20 minutes.
Stir in the sautéed mushrooms and any juices, Parmigiano-Reggiano, remaining thyme, and season with salt and pepper. Remove from heat and cover to keep warm.
While risotto cooks, toss shallot rings with flour. Heat 1/4 inch of olive oil in a small skillet over medium-high. Fry shallots in batches until golden and crisp, about 2 minutes per batch. Drain on paper towels and sprinkle with salt.
Plate risotto in shallow bowls. Top generously with crisp shallots, extra cheese, parsley, and thyme. Serve immediately.