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Jane's Wild Mushroom Risotto

WildMushroomRisotto_MM_2.jpgBy Executive Chef Glenn Harris
(Serves 4)


  •  8 crimini mushrooms (quartered)
  • 12 shitake mushrooms (no stem, cut in half)
  • 3 clusters oyster mushroom (no stem)
  • 3 quarts vegetable stock
  • 1 clove garlic (sliced)
  • 1 white onion (small diced)
  • 10 oz Arborio rice
  • 1/4 bunch of thyme
  • 4oz taleggio cheese
  • 6oz white wine
  • 1/4 bunch parsley (chopped)
  • 1 Tb. White truffle oil


In separate bowls toss mushrooms with little olive oil, salt, and
pepper. Roast mushrooms in oven at 450 degrees on separate pans to
ensure proper cooking, about 10 minutes. Remove from oven and let cool.

2) In a large pot sweat onion and garlic until soft. Add thyme then add
rice to parch in oil, about 2 minutes. Deglaze with white wine and let
cook for 2 minutes. Add 1/3 of stock to pot and slowly cook on low heat
stirring every 4 minutes until almost all liquid is gone. Repeat this
step 2 more times until all stock is gone. Remove fresh thyme and add
mushrooms, cheese, and parsley. When serving drizzle little truffle oil
on rice.

Address: 100 W Houston St., between Laguardia Pl. & Thompson St.
Phone: (212) 254-7000

One Comment

  1. “Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.-.-*

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