Wild Mushroom Risotto

Servings: 6

Prep Time: 15 min

Cook Time: 45 min

Description

This Wild Mushroom Risotto is a rich, comforting dish that’s ideal for cozy fall or winter meals. Featuring a medley of fresh wild mushrooms, aromatic leeks, and creamy Arborio rice, it's layered with deep, savory flavor. The use of duck stock and rendered duck fat adds luxurious depth, while a splash of dry vermouth and white wine brings brightness and balance. Finished with a generous helping of Parmigiano-Reggiano, each bite is earthy, creamy, and perfectly al dente. Whether served as a main course or a side, this risotto is an elegant and satisfying way to showcase seasonal ingredients.

Ingredients

Staples

1.25 cup Arborio Rice
5 pinch Kosher Salt to taste

Oils And Vinegars

1 tablespoon Extra-virgin Olive Oil

Dairy And Eggs

0.5 cup Parmigiano-Reggiano freshly grated, plus more for serving

Produce

1 whole Leek white and pale green parts only, finely chopped
1.5 pound Wild Mushroom mixed varieties, washed and sliced

Canned Goods

9.5 tablespoon Rendered Duck Fat
7 cup Duck Stock

Alcoholic Beverages

0.25 cup Dry Vermouth
0.25 cup Dry White Wine

Nutritional

calories410

carbohydrates37g

protein13g

fat24g

Step by Step Instructions

1
In a medium saucepan over medium-high heat, bring the duck stock to a simmer. Once simmering, cover and reduce heat to low to keep it warm.
2
In a large skillet over medium-high heat, melt 2 tablespoons of rendered duck fat.
3
Add ¼ of the sliced wild mushrooms and season with a pinch of kosher salt.
4
Cook, stirring often, until mushrooms are tender and just beginning to brown, about 3 minutes.
5
Transfer the cooked mushrooms to a medium bowl.
6
Repeat the process in batches, using 2 tablespoons of duck fat per batch, until all mushrooms are cooked and transferred to the bowl.
7
In the same skillet, reduce heat to medium-low and add the remaining 1½ tablespoons of duck fat and the tablespoon of extra-virgin olive oil.
8
Add the chopped leek and a pinch of kosher salt. Cook, stirring often, until the leeks are softened and translucent, about 4 minutes.
9
Increase heat to medium and add the Arborio rice to the skillet.
10
Cook the rice, stirring frequently, until the grains are translucent around the edges, about 3 minutes.
11
Add the dry vermouth and dry white wine to the skillet, scraping the bottom to deglaze and incorporate any browned bits.
12
Stir and cook until the liquid is absorbed by the rice, about 1 minute.
13
Add a ladleful of hot duck stock to the rice. Stir continuously until the liquid is almost fully absorbed, about 1 minute.
14
Repeat this step, adding one ladleful at a time and stirring often, for 8–10 rounds until the rice is about halfway cooked.
15
Stir the cooked mushrooms into the risotto.
16
Continue adding the remaining stock, one ladleful at a time, stirring until absorbed, until the rice is tender but still slightly firm to the bite.
17
Once all stock is incorporated and the risotto has reached a creamy consistency, remove from heat.
18
Stir in the freshly grated Parmigiano-Reggiano until fully combined and creamy.
19
Spoon the risotto into serving bowls and top with additional Parmigiano-Reggiano, if desired. Serve immediately.