Ricarda's Wild Mushroom Risotto

15 mins Prep Time

30 mins Cook Time

Written By

Robin Winship

Make Ricarda's signature wild mushroom risotto from the comfort of your own home with the restaurant's original recipe! A rich, creamy risotto with silky mascarpone cheese, earthy mushrooms and truffle oil makes for a perfectly decadent dish.

Cooking risotto is a technique and if you wish to attain the ideal consistency, check out this video here for a few tips and tricks.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @ricardas.to!

Ingredients

Wild Mushroom Risotto

1 cup Carnaroli rice  (or Arborio rice, which may be easier to find)
4 cups vegetable stock 
½ cup white wine (something dry and drinkable)
300g mixed mushrooms 
2 cloves of garlic, crushed
3 sprigs of thyme
1 shallot, small dice
1 tbsp mascarpone cheese
2 tbsp Parmigiano cheese
1 tbsp cold butter 
Balsamic glaze, to drizzle
Truffle oil, to drizzle
Chopped parsley, to garnish
Olive oil

Directions

Wild Mushroom Risotto

6 Steps

Step 1

Take 100g button, 100g oyster and 100g honey mushrooms (or whatever mix of mushrooms you prefer). Slice the button mushrooms into 1/8” slices. Cut the bottom  off the oyster mushrooms and tear apart. Pull the honey mushrooms apart. Toss well with salt, olive oil, 2 sprigs of thyme and 2 cloves  of crushed garlic. Place on a parchment lined baking sheet into a 350 degree Celsius oven and roast for about 10 minutes or until fragrant and soft.
Step 2

Blanch the rice in salted water until “al dente”. It should be soft but still have a little bite to  it. Drain and place on a lined baking sheet to cool. Make sure not to overcook the rice as it will fall apart during the next step.
Step 3

Pour the vegetable stock into a pot and heat on low.
Step 4

Heat up olive oil in a large frying pan. Add one sprig of thyme and the shallot. Once shallot is translucent, add the partially cooked rice and stir with a wooden spoon (we use a wooden spoon so as to not break the rice grains). Slowly add white wine. Once it has reduced, begin to add the warm vegetable stock, and stir to incorporate a little at a time (as liquid evaporates, add more, about a cup at a time. You don’t want to end up with soup). Be sure to keep slowly stirring the rice as it releases the gluten which helps make it creamy.
Step 5

Once the rice is cooked add the mushrooms, followed by the mascarpone cheese, cold butter and grated Parmigiano cheese. Taste and adjust the seasoning.
Step 6

Plate risotto in a shallow bowl and garnish with shaved Parmigiano, truffle oil, balsamic glaze or gorgeous stalks of spring time roasted asparagus.