Ina Garten's Wild Mushroom Risotto | Barefoot Contessa | Food Network

Ina's Wild Mushroom Risotto has 5 stars for a reason! This rich and creamy dish, loaded with morel and porcini mushrooms, is an Italian classic perfect for every occasion.
#InaGarten #BarefootContessa #FoodNetwork #WildMushrooms #Risotto

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Wild Mushroom Risotto
RECIPE COURTESY OF INA GARTEN
Yield: 6 servings

Ingredients

1-ounce dried morel mushrooms
1/2 pound fresh porcini or cremini mushrooms
4 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup chopped shallots (3 shallots)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving

Directions

Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.

Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.

In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

Ina Garten's Wild Mushroom Risotto | Barefoot Contessa | Food Network

[michaelschonauer]

Those morel mushrooms make my mouth water... growing up in Ohio meant mushroom hunting in grandpa's woods in the spring.

[cookeryrecipes]

What a fantastic recipe! Ina Garten’s wild mushroom risotto looks absolutely divine. I loved the way you explained each step with such clarity and passion. Congratulations on the amazing and inspiring video, I can’t wait to test it out❤❤

[judistench]

A nice unoaked Chardonnay works well too - try a Chablis if you’re feelin’ fancy👍🥂

[HerAeolianHarp]

Great recipe. Would rather see it released in autumn, but great stuff.

[nirvanasingh]

Didn't they disprove the whole mushroom absorbing a lot of water during washing?

[jdkgcp]

The entire wiping each mushroom off with a dry or damp paper towel is so completely and utterly pointless. All because if you "rinse them" they absorb some of the water? Ok, so they take a whopping 3 extra minutes to saute versus there's obviously still dirt on them if you're just wiping them off with paper towels? And OH RIGHT....how long do you think it takes to wipe every single mushroom off with paper towels in the first place? You're both NOT saving any time nor are you cleaning them as well in the end.

Work smarter not harder. There's a lot of nonsense "chefy chef" tips out there and this one ranks right up there at the top.

[jimmills-ip]

Criminis are not wild mushrooms, but rather cultivated. Ina should know better.