Risotto with Mushrooms - (Risotto con Funghi)
by Lidia Bastianich on May 18, 2023
To accompany her latest special Flavors That Define Us, Lidia also hosts a series of short cooking videos, and Mushroom Risotto is one of the recipes featured.
Lidia explains "Risotto with mushrooms is one of the best-loved Italian classics at my house, and in the restaurants as well. It is a recipe than can be easily doubled and it is fun to cook it in front of your guests as they mingle in your kitchen. If you have time, you can enhance your chicken stock by simmering the trimmings from the mushrooms and leeks in it to add more flavor. It is always a perfect first course for an elegant meal."
Cook Mushroom Risotto along with Lidia in this video and hear what happened when Julia Child and James Beard came in to her very first restaurant 'Felidia' asking specifically for the Risotto.
- Servings
- 6 servings
- Course
- Entree
Ingredients
- 7 cups chicken stock
- ¼ cup extra virgin olive oil
- 1 ½ cups thinly sliced shallots (about 4 large shallots)
- 1 ½ cups thinly sliced leeks, white and green parts (about 2 medium leeks)
- 2 cups Arborio or other short grain rice
- 1 cup dry white wine
- 1 teaspoon kosher salt, plus more for seasoning
- 2 pounds mixed mushrooms (white, cremini, shiitake, oyster, chanterelle, etc.) thickly sliced
- ¼ cup chopped fresh Italian parsley
- ½ cup grated Grana Padano
- 4 tablespoons butter, cut in bits
Instructions
-
In a medium saucepan, heat the stock to a simmer.
-
In a large straight sided skillet over medium head, add the olive oil.
-
When the oil is hot, add the leeks and shallots.
-
Cook and stir, adjusting the heat so they don’t color, until the leeks have wilted, about 5 minutes.
-
Add the rice and stir to coat in the oil.
-
Toast the rice in the oil, stirring, until the edges of the kernels become translucent, about 2 minutes.
-
Add the wine, bring to a simmer and cook until the wine is absorbed, about 3 minutes.
-
Season with the salt and add enough hot stock to just cover the rice, about 1 1/2 cups.
-
Simmer gently, stirring, until almost all of the liquid is absorbed.
-
After the first addition of stock is absorbed, add the mushrooms and stir to incorporate.
-
Continue adding ladlefuls of stock periodically until the rice is creamy but al dente, about 18 minutes from the time you added the wine. (You may not use all of the stock.)
-
Stir in the parsley.
-
Remove the skillet from the heat and whisk in the grated cheese.
-
Drop in the butter and mix well until the rice is creamy and smooth.
-
Season with salt if necessary.
-
Serve immediately.
