Mushroom Risotto

Pioppino mushrooms are firm-textured with an excellent earthy flavor, and act as the star for this aromatic and deeply savory risotto. We take advantage of their texture by slow-cooking some in brown-butter risotto and pan-frying the rest for a nutty, garlicky, and crispy topping!

Makes 2-½ Quarts (6-8 servings)

Ingredients

• 4 tablespoons unsalted butter

• 16 ounces RI Mushroom Co. Pioppino mushrooms, chopped on a bias, divided

• 1 cup finely chopped (~½ large onion)

• 2 tablespoon minced garlic (~5-7 cloves)

• 1 tablespoon porcini powder (optional)

• 1 tablespoon fresh oregano, chopped

• 2 teaspoons chopped fresh thyme

• 2 cups Arborio or Carnaroli rice

• 1 cup dry white wine (Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc)

• 8 cups mushroom broth or vegetable broth, warm

• ½ cup grated Parmigiano-Reggiano or Pecorino-Romano cheese, plus more for garnish

• 1 tablespoon soy sauce (optional)

• 2 tablespoons extra virgin olive oil

• Kosher salt and freshly ground black pepper, to taste

• Garlic powder, to taste (optional)

• ¼ cup parsley, chopped, for garnish

Directions

1. In a medium saucepot, warm mushroom or vegetable broth over low heat.

2. In a large dutch oven or soup pot over medium heat, melt butter. Once the butter stops foaming and just starts to brown, add ¾ (12 ounces) of chopped RI Mushroom Co. Pioppino mushrooms, and cook, stirring with a wooden spoon until they start to soften, about 4-5 minutes.

3. Add chopped onion and garlic, and cook until onion is translucent but not browned, about 3-4 minutes. Stir in porcini powder (optional), oregano, thyme, and arborio rice and cook until the rice is warmed thru and starts to become translucent, about 3 minutes. Stir in white wine and cook until it is absorbed into the rice.

4. Reduce heat to low and ladle ~1 cup of warm broth into the rice and stir to combine. Let simmer, uncovered, until most of the broth is absorbed, about 3-5 minutes. It is important to stir often to make sure nothing is sticking or burning on the bottom of the pan. Repeat this process until 1 full ladle of broth remains, about 30-40 minutes total.

5. Remove from heat and stir in remaining broth, Parmigiano-Reggiano or Pecorino-Romano cheese, and soy sauce (optional). Season with kosher salt and freshly cracked pepper if desired. It will thicken as it cools.

6. In a medium non-stick skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once it’s shimmering, add remaining (4 ounces) chopped RI Mushroom Co. Pioppino mushrooms and cook, stirring occasionally, until crispy and browned, about 5 minutes. Season with kosher salt, freshly cracked pepper, and garlic powder (optional) to taste.

7. Ladle warm risotto into serving bowls and garnish with a crispy Pioppino mushrooms, a grating of Parmigiano-Reggiano or Pecorino-Romano cheese, and some chopped parsley. Gustare!

   Chef’s Notes:

   • The crispy sauteed Pioppino mushrooms are optional, just incorporate all mushrooms in the second step if desired. Try this recipe with other RI Mushroom Co. mushrooms including Baby Bella, Blue Oyster, Brown or White Beech!

   • Dried herbs can be substituted if fresh are unavailable, just reduce the amount of dried herbs by half the fresh amount.