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Wild Mushroom Risotto with Pine Nuts

From: Holiday Treats

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Serves 4


Total Time: 45 minutes
Level: Intermediate

Risotto? Isn't that tricky to make and loaded with cream? No, and no. Try this delicious version, made in the classic way, and see for yourself. True risotto is a luscious, satisfying entrée or first course that gets most of its creaminess when the starch is slowly released from the short-grain rice. Sure, it involves a few minutes of standing and stirring. But pour yourself a glass of whatever wine you're using in the risotto, and think of it as a little meditation break at the end of a busy day.


  • 1 ounce dried porcini mushrooms or other dried wild mushrooms
  • About 1 cup warm water
  • ½ cup Diamond Pine Nuts
  • 5 tablespoons olive oil
  • ½ pound fresh mushrooms (wild, cultivated, or a combination),
  • sliced or coarsely chopped
  • 3 tablespoons dry white wine or dry Madeira wine
  • About 3 ½ cups chicken or vegetable stock
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
  • ½ cup finely chopped onion
  • 1 ½ cups arborio rice
  • ¼ cup dry white wine or dry vermouth
  • About 1 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter, cut into pieces
  • Salt
  • Freshly ground pepper


Place dried mushrooms in a small bowl; add warm water to cover. Let sit until softened, about 30 minutes. Remove mushrooms, squeezing out excess liquid. Chop mushrooms coarsely. Place a fine sieve over a 4-cup measuring cup. Strain the liquid into the cup.

Preheat oven to 325°. Place pine nuts in a small pan and bake, shaking once or twice, until just golden, 5 to 7 minutes. Let cool.

In a large frying pan, heat 3 tablespoons of the oil over medium-high heat. Add fresh mushrooms and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the rehydrated mushrooms. Add the 3 tablespoons white wine and cook 1 minute, scraping up any brown bits from the bottom of the pan. Set aside.

Add enough stock to the dried mushroom liquid to make 4 cups. Pour into a medium saucepan and keep warm over low heat.

In a large saucepan, heat the remaining 2 tablespoons oil over medium heat. Stir in the thyme and onion. Cook, stirring occasionally, until onion is softened but not browned, 3 to 5 minutes. Add rice and cook, stirring often, until coated with oil and translucent, 2 to 3 minutes.

Pour in the ¼ cup white wine and bring rice mixture to a boil over high heat, scraping up any brown bits from the bottom of the pan. Cook, stirring often, until wine is absorbed, 1 to 2 minutes. Reduce heat to medium. Pour in 1 cup of the warm mushroom liquid and cook, stirring often, until absorbed. Continue adding liquid to rice, 1 cup at a time, stirring often, until it is absorbed and rice is creamy and tender but still firm in the center, 15 to 20 minutes total.

Stir in mushrooms, ¼ cup of the pine nuts, cup Parmesan, and the butter. Cook, stirring, until mushrooms are heated through and butter has melted, 1 to 2 minutes. Season to taste with salt and pepper. Divide risotto equally among 4 warm, shallow bowls or plates and top with the remaining ¼ cup pine nuts. Pass remaining Parmesan cheese at the table.

Serves 4

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