Champagne Mushroom Risotto

Champagne Risotto with Wild Mushrooms

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by

Al McFarland
in
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Champagne Mushroom Risotto

Champagne Risotto with Wild Mushrooms

This recipe has been a favourite of family and friends for years so there’s no better way to kick off this blog than by sharing it. Although a bit time consuming, the hearty and earthy flavours of this risotto can’t be beat. Serve it as a great party appetizer, a side for beef or pork, or as a meal on it’s own. It won’t disappoint! Enjoy!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Arborio rice
  • 2 tbsp olive oil
  • 1/2 cup shallots minced
  • 1/2 cup Champagne
  • 6 cups chicken or vegetable broth
  • 2 cups Shitake mushrooms thinly sliced
  • 2 cups Portobello mushrooms diced
  • 1 cup Chantrelle mushrooms or morels chopped
  • 5 tbsp salted butter divided
  • 1/2 cup Parmesan cheese grated
  • 2 tsp Kosher salt divided
  • 1/4 tsp black pepper freshly ground
  • 4 tbsp fresh chives finely chopped

Equipment

  • microplane
  • large Dutch oven
  • large pot (for broth)
  • ladle
  • wooden spoon
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Peel and mince shallots, clean and slice mushrooms, grate Parmesan, measure and separate all ingredients.
Cooking + Assembly
  1. In a large saucepan, warm the broth over low heat and keep warm throughout the process.
  2. Add mushrooms to a Dutch oven or heavy pot and dry cook over medium heat until soft and aromatic – about 3-5 minutes. Sprinkle with 1 tsp of salt and stir frequently with a wooden spoon to avoid sticking. Add 1 tablespoon of butter and allow to cook for an additional minute. Remove mushrooms and any juice and set aside.
  3. Add olive oil to the same pot and cook shallots over medium heat until soft and translucent – about 2 minutes. Add uncooked rice to the pot and cook until it begins to take on a golden colour. Add the champagne and stir continuously until all liquid has been absorbed.
  4. Begin adding the warm broth about a 1/2 cup at a time (this is where the magic happens), stirring constantly until the liquid has been absorbed. Repeat until all the remaining broth has been used.
  5. Remove from heat and add the remaining ingredients, starting with the butter and mushrooms, and finishing with the Parmesan and chives. Add salt and pepper to taste, garnish, and serve immediately.

Notes

  • This recipe is a bit tedious, but if you take your time with the broth the results are amazing.
  • For a non-alcoholic version of this recipe simply increase the amount of broth by 1/2 cup.
  • In order to maximize the flavour, never wash or add liquids to mushrooms. Simply trim the stems and give them a light brushing to remove debris.
  • I like to garnish this with a thinly sliced piece of Portobello that’s either been oven roasted or dehydrated. Makes for a great presentation!