Wild Mushroom and Arugula Risotto is a delicious and comforting dish that highlights the earthy flavors of mushrooms and the peppery bite of arugula. It is a classic Italian dish that features creamy, tender rice cooked slowly in broth until it reaches a rich and luxurious consistency.
The dish starts by rehydrating dried mushrooms in hot liquid, infusing the broth with their deep, savory flavors. The mushrooms are then chopped and added to the risotto along with the rice, creating a base that will soak up all the delicious flavors.
The risotto is cooked slowly, adding broth gradually and stirring frequently to release the starch from the rice, creating a creamy texture. The addition of dry sherry adds a subtle sweetness and depth to the dish.
As the risotto nears completion, fresh arugula is added, adding a vibrant pop of color and a peppery taste. The arugula wilts just slightly, maintaining its freshness and providing a delightful contrast to the creamy rice.
To finish, grated Parmigiano-Reggiano or Grana Padano cheese is stirred in, adding a nutty and salty note that enhances the overall flavor profile. Sliced chives are sprinkled on top, providing a fresh and aromatic touch.
Wild Mushroom and Arugula Risotto is a versatile dish that can be enjoyed as a main course or served as a side dish. Its comforting and rich flavors make it a perfect choice for a cozy dinner or a special occasion.
SERVES: 4
INGREDIENTS:
- 1 1/2 cups (1 oz.) dried mushrooms, rehydrated and chopped, plus 3/4 cup soaking liquid
- 5 cups lower-salt chicken broth
- 2 oz. (4 Tbs.) unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 1/2 tsp. kosher salt
- 1 1/2 cups carnaroli or arborio rice
- 1/2 cup dry sherry
- 3 oz. baby arugula (4 cups, loosely packed)
- 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
- 1/3 cup sliced chives
- Freshly ground black pepper
INSTRUCTIONS:
- Heat the mushroom soaking liquid with the chicken broth in a 3-quart saucepan over medium heat. Meanwhile, in a large (4-quart) pot, melt 2 Tbs. butter over medium-high heat. Add the onion and sprinkle with the salt.
- Cook the onion, stirring, until it softens and turns a light brown, about 3 minutes. Add the rice and mushrooms and cook, stirring, for 1 minute. Add the sherry; raise the heat to high, and cook, stirring, until it almost completely reduces, about 1 minute.
- Reduce the heat to medium; add 3/4 cup of the broth to the rice, and cook, stirring often, until the rice absorbs the broth, 2 to 3 minutes. Add another 3/4 cup of broth and cook until absorbed. Continue adding broth in this manner until the rice is creamy and tender, about 20 minutes total—you may or may not need all of the broth.
- Stir in the arugula, Parmigiano, all but a couple tablespoons of the chives, and the remaining 2 Tbs. butter and continue stirring until the arugula is just wilted, about 1 minute. Serve immediately in individual bowls, sprinkled with a few grinds of black pepper and the remaining chives.
NOTE:
- Bulk dried mushrooms typically include more exotic types like oyster, shiitake, and morel. This satisfying risotto makes a meal on its own when accompanied by a green salad.
