Creamy Polish Mushroom & Wild Garlic Risotto

Allergens

Dairy (Parmesan cheese)

Ingredients

• 1. 2 cups Arborio rice 2. 4 cups vegetable broth 3. 2 cups chopped wild mushrooms (cremini, portobello, and oyster) 4. 1 cup chopped fresh wild garlic 5. 1/2 cup grated Parmesan cheese 6. 1/2 cup white wine 7. 1/4 cup unsalted butter 8. Salt and pepper to taste 9. Fresh parsley for garnish

Instructions

1. In a large pan, heat the vegetable broth over medium high heat until it reaches a simmer. Keep warm.
2. In a separate, larger pan, melt the butter over medium heat. Add the chopped wild mushrooms and cook until they release their moisture and become tender.
3. Stir in the Arborio rice, coating the grains with the melted butter and cooking for 1 2 minutes.
4. Pour in the white wine, stirring constantly until it's fully absorbed by the rice.
5. Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding more. This process should take about 20 minutes.
6. Once the rice is creamy and al dente, fold in the chopped wild garlic and cook for an additional 3 4 minutes.
7. Remove from heat and stir in the grated Parmesan cheese until fully incorporated. Season with salt and pepper to taste.
8. Serve immediately, garnishing each plate with a sprig of fresh parsley.

Chef’s Insight

To maximize the aroma, add the wild garlic near the end of cooking to preserve its flavor.

Notes

For best results, use fresh wild mushrooms and garlic. If unavailable, substitute with button or porcini mushrooms and dried garlic.