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A Rustic Mushroom Risotto I Never Get Tired of Making

All the ingredients for making mushroom risotto are sitting on the countertop.
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A creamy, rustic mushroom risotto made two ways, using Brodo mushroom broth or mushroom bouillon cubes for incredible depth of flavor.

Ingredients

Scale
  • 6 cups of mushroom broth (if you can’t find mushroom broth, chicken broth is okay too)
  • 1 1/2 cups Arborio rice
  • .5 oz. dried morel mushrooms
  • 8 to 10 ozs. baby bella mushrooms (cremini or white mushrooms also work)
  • 3 small shallots, diced
  • 1/2 cup dry white wine (I like to use Pinot Gris)
  • 2 ozs. diced pancetta or prosciutto (unsmoked bacon can also be substituted)
  • 2/3 cup good-quality Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 tablespoons of butter (salted)
  • Generous pinch of saffron threads

Instructions

  1. Empty the package of dried morels into a small bowl or measuring cup and add one cup of boiling water. Let them soak for about half an hour.
  2. Remove the morels from the water and chop them into bite-sized pieces. Strain the water through a coffee filter to remove the grit and set aside.
  3. Clean the baby bella mushrooms to remove any dirt and cut off the stems. Cut the mushrooms into approximately 1/4″ slices.
  4. Pour the broth and the cup of water from the morels into a saucepan, bring to a simmer, and reduce heat to low.
  5. Chop the shallots. Place a Dutch oven or similar pot over medium heat and add the butter, shallots, and diced pancetta. Cook for about 5 minutes or until the shallots are translucent.
  6. Mix in the morels and the mushrooms and cook them for about another 5 minutes. Add the Arborio rice and stir, making sure all the grains are coated in the butter.
  7. Add the wine and deglaze the pan for about 2 minutes.
  8. Add two ladlefuls of the warm broth and continue cooking and stirring until most of the moisture has been absorbed. Continue adding 2 ladlefuls of broth at a time until the risotto is al dente, stirring regularly while it cooks. When the risotto is done, the texture should be thick and creamy but not the least bit dry. 
  9. Remove the pan from the heat and stir in the Parmesan cheese.
  10. Plate the risotto in bowls and garnish each serving with a bit of extra Parmesan cheese.
  11. Store any leftovers in an airtight container in the refrigerator.

Find it online: https://mostlovelythings.com/a-rustic-mushroom-risotto-i-never-get-tired-of-making/