Creamy Risotto with Crispy Wild Mushrooms

Name: Creamy Risotto with Crispy Wild Mushrooms
Total time: 40 min
Yield: Serves 4
Ingredients: 1¼ pounds (570 g) mixed wild mushrooms, such as cremini, shiitake, maitake, or trumpet, torn or chopped into bite-size pieces; 2 teaspoons fresh thyme leaves; ½ medium yellow onion finely chopped; 2 cloves garlic, finely chopped; 1½ cups (285 g) Aborio rice; ½ cup (120 ml) dry white wine; Kosher salt and freshly ground black pepper; 2 tablespoons sour cream, crème fraîche, or mascarpone; Flaky salt, for finishing; ¼ cup (13 g) finely chopped fresh flat-leaf parsley, plus more for garnish (optional); ¼ cup (25 g) freshly grated pecorino cheese, plus more for garnish (optional); 2 tablespoons olive oil; 8 to 10 cups (2 to 2.4 L) chicken stock, preferably homemade; 4 tablespoons (½ stick/55 g) unsalted butter

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Colu Cooks

By Colu Henry

Published 2022

About

Yes, you guessed it. This recipe was conceived in my crispy mushroom and desperately seeking anything creamy period. It’s very good and worth making even when you’re not in the midst of a pandemic. Promise! Serve with lots of wine.

Ingredients

8 to 10 cups (2 to 2.4 L) chicken stock, preferably homemade
4 tablespoons

Main course
Gluten-free

Method

In a large Dutch oven or stockpot, bring the chicken stock to a simmer over medium heat.

In another large Dutch oven or deep-sided 12-inch (30.5 cm) skillet, melt 2 tablespoons of the butter and heat the olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms turn golden and crispy, 12 to 15 minutes. Season well with kosher salt and black peppe