Wild Mushroom Risotto
The key to this Wild Mushroom Risotto is to use a mix of wild mushrooms to enhance the flavor. This recipe uses a mix of portobello, shiitake, chanterelle and porcini mushrooms. If using dry mushrooms, just rehydrate them for 30 minutes in warm water and drain before adding to the pan.
This recipe is 100% dairy free, thanks to a few simple swaps. Replace regular butter with a combination of vegan butter and olive oil. Swap regular parmesan with a vegan alternative. And finally, instead of chicken broth, use mushroom broth. This is especially important – the mushroom broth both intensifies the mushroom flavor and gives the risotto a rich meatiness.
The J. Lohr Estates Los Osos Merlot pairs fantastically with mushrooms and other rich, comforting dishes, like this Wild Mushroom Risotto.
- 4 tbsp olive oil, divided
- 1/2 cup dried porcini mushrooms, rehydrated in warm water for 30 minutes
- 4 cups mixed wild mushrooms (we used shiitake, portobello and chanterelle)
- 1/2 cup chopped parsley + more for garnish
- 4 tbsp vegan butter
- 2 medium yellow onions, diced
- 1/2 cup diced shallots
- 2 tbsp minced garlic
- 2 cups arborio rice
- 1 cup dry white wine
- 4 cups mushroom broth
- 4 cups vegetable broth
- 2 tsp salt, divided
- 1 1/4 tsp freshly ground black pepper
- 2/3 cup vegan parmesan-style cheese
Rehydrate dried porcini mushrooms by soaking them in a bowl of warm water for 30 minutes. When softened, drain and set aside.
In a large stock pot, heat 2 tbsp of olive oil over medium heat. Add all mushrooms, and sauté for about 5-7 minutes, stirring often. Add 1 tsp salt and all chopped parsley and continue to cook until mushrooms are very tender and fragrant.
Remove from pot with a slotted spoon and transfer to a bowl. Set aside.
In stock pot, add remaining olive oil and vegan butter. Heat to medium.
In a separate pot, pour in all mushroom and vegetable broth and heat to low. Keep close to risotto pot so you can easily ladle broth without making a mess.
Add onions and shallots to olive oil & butter. Sauté 5-7 minutes, or until tender and translucent, stirring often. Add minced garlic and continue to sauté another 2-3 minutes.
Add arborio rice and stir well to coat. Let toast for a minute or two, then add wine. Stir until wine is completely absorbed, then begin ladling in broth, one ladle-full at a time. Don’t add the next ladle of broth until the previous one has been almost fully absorbed. You’ll have to stir often and keep a close eye on the risotto to prevent burning/drying out.
When all broth is absorbed and rice is tender, stir in sautéed mushroom mixture, remaining 1 tsp salt, black pepper and vegan parmesan. Stir well.
Serve with more vegan parmesan and parsley. Enjoy with a glass of J. Lohr Estates Los Osos Merlot!
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.