Pacific NW Wild Mushroom Risotto with Chanterelles and Thyme

The Pacific Northwest's autumn forests yield golden chanterelles, porcini, and lobster mushrooms in extraordinary abundance. This classic risotto technique lets local wild mushrooms take center stage, accented with Willamette Valley Pinot Gris and aged Parmesan.

Serves: 4

Ingredients

• 500g (about 1 lb) mixed wild mushrooms (chanterelles, porcini, or lobster mushrooms), cleaned and torn into large pieces
• 3 tbsp (45ml) olive oil, divided
• 1.25 litres (5 cups) vegetable or chicken stock, kept warm
• 60g (4 tbsp) unsalted butter, divided
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 400g (2 cups) Arborio rice
• 120ml (1/2 cup) dry white wine (Pinot Gris or Pinot Grigio)
• 60g (2/3 cup) freshly grated Parmesan, plus more to serve
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper
• 1 tsp truffle oil (optional, to finish)
• Fresh flat-leaf parsley, roughly chopped

Instructions

1. Heat 2 tbsp olive oil in a wide skillet over medium-high heat until shimmering. Add mushrooms in a single layer — work in batches if needed — and cook undisturbed 3–4 minutes until golden and caramelized. Season with salt and pepper. Set aside, reserving any pan juices.
2. In a large heavy-bottomed pot or Dutch oven, melt 2 tbsp butter with remaining 1 tbsp olive oil over medium heat. Add onion and cook, stirring, until soft and translucent, 6–7 minutes. Add garlic and thyme; cook 1 minute more.
3. Add rice and stir to coat in the butter, toasting 2 minutes until edges turn translucent. Pour in the wine and stir until absorbed.
4. Add warm stock one ladleful (about 120ml / 1/2 cup) at a time, stirring constantly and allowing each addition to absorb before adding the next. Maintain a gentle simmer throughout. This process takes 18–22 minutes.
5. When the rice is al dente and the mixture is creamy, fold in the sautéed mushrooms and any reserved juices. Remove from heat and stir in remaining 2 tbsp butter and the Parmesan. Adjust seasoning.
6. Divide into warm bowls. Drizzle with truffle oil if using, scatter with parsley and extra Parmesan, and serve immediately.

Cook's Notes: The risotto waits for no one — have all components ready before you start adding stock. For a deeper mushroom flavor, steep a small handful of dried porcini in 240ml (1 cup) of the warm stock for 20 minutes before starting; strain and use that liquid as your first ladleful. Foraging tip: chanterelles are at their peak in the Cascades from August through November.