Brown Butter Wild Mushroom Risotto Recipe (Vegetarian)
Over here in the test kitchen, we’re big fans of the Bon Appétit foodcast, and after listening to their illuminating mushroom episode, we kind of want to eat wild fungi at every meal — specifically, the oysters and maitakes in this recipe. We sauté them in hot olive oil ‘til they’re nicely seared, and then baste them in nutty brown butter and aromatics. They’re super crispy, and they have a meaty, perfectly seasoned flavor that’s downright amazing atop the risotto.
We cook the risotto grains in vegetable stock, wine, and shallots, so they have a wonderfully savory base flavor. And then, to give the risotto that classic lush, creamy texture, we swirl butter, cheese, and buttermilk through it. What a rich, luxurious dish. We love how the salty tang and soft, soft bite of the rice play against all those crispy mushrooms.
With its pretty little chive garnish and fried maitake ruffles, it’s a great looking dish, too, like something from a fancy New American café. Make it on a Saturday night when you’ve got time to cook and you’re in the mood for a little comfort food — and company. We’d pair this one with a WillaKenzie Estate Pinot Gris: its honeydew and spice cake notes will set off the dish beautifully.
Our tip: if you’d like to learn more about wild mushrooms, check our mushroom guide.
Servings: 4 to 6
Ingredients for the Brown Butter Wild Mushroom Risotto
For the risotto:
4 cups vegetable stock
1 Tbsp olive oil
½ cup minced shallots
1 cup arborio rice
½ cup dry white wine
¼ cup buttermilk
1 Tbsp unsalted butter
1 cup (loosely packed) shredded Parmesan cheese
2 Tbsp minced Gelson’s organic fresh chives
Kosher salt, to taste
Black pepper, to taste
For the mushrooms:
2 Tbsp olive oil
6 oz oyster mushrooms
6 oz maitake mushrooms
3 garlic cloves, smashed
3 Tbsp unsalted butter
6 sprigs Gelson’s organic fresh thyme
Kosher salt, to taste
Shredded Parmesan cheese, for serving
Gelson’s organic fresh chives, for serving
How to Make the Brown Butter Wild Mushroom Risotto
To make the risotto: In a medium saucepan, heat the vegetable stock until steaming hot and maintain the heat throughout the cooking process.
In a Dutch oven, heat the olive oil over medium heat. Add the shallots, and allow them to sweat until translucent, about 4 minutes.
Add the rice to the Dutch oven and stir, allowing the grains to toast a bit on the bottom of the pan but not to brown, about 2 minutes.
Add the wine to the rice slowly and stir to combine.
Ladle about ½ cup of the hot vegetable stock over the rice. Stir a couple of times and let the grains settle. Stir again and allow the rice to soak up the stock for 1 to 2 minutes. Repeat until all of the hot stock has been used.
Remove the risotto from the heat, let it rest for 1 to 2 minutes, and then stir in the buttermilk, butter, Parmesan cheese, and chives. Season with salt and black pepper and set aside.
To make the mushrooms: In a medium sauté pan, heat the olive oil over high heat. Gently add the mushrooms and sauté, tossing the mushrooms for 7 to 10 minutes, or until they’re seared on all sides.
Add the garlic and butter. Allow the butter to brown and foam.
Add the thyme, and baste the mushrooms with the butter for about 30 seconds and season with salt.
Transfer the mushrooms to a paper towel-lined plate to drain.
Serve the mushrooms over the risotto, and garnish the dish with a drizzle of brown butter, Parmesan, and chives.