Scandal Boggs ┃ Fashion, Beauty & Home

If you’re a fan of the delectable offerings at the International Festival of the Arts in Epcot, you’ll love this unofficial recipe for Mushroom Risotto. This dish captures the essence of the festival’s culinary delights and allows you to bring a piece of the magic into your own kitchen.

This dish is based on the Roasted Beets from the Canada Pavilion at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

Ingredients:

• 1 cup Arborio rice
• 1/2 cup dry Zinfandel wine
• 4 cups vegetable or mushroom broth, kept warm
• 1 cup mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced
• 1/2 cup shallots, finely chopped
• 2 cloves garlic, minced
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons truffle oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Truffle shavings, for garnish

Instructions:

1. Prepare Zinfandel Reduction:
   • In a small saucepan, bring the Zinfandel wine to a simmer over medium heat. Allow it to reduce by half. Set aside.
2. Sauté Mushrooms:
   • In a large pan, heat a bit of olive oil over medium heat. Add shallots and garlic, sautéing until softened.
   • Add the mixed wild mushrooms and cook until they release their moisture and become golden brown.
3. Toast the Rice:
   • Add Arborio rice to the pan, stirring to coat the grains with the oil and flavors. Toast for a couple of minutes until the edges become translucent.
4. Deglaze with Wine:
   • Pour in the Zinfandel reduction, stirring continuously until the wine is absorbed by the rice.
5. Cook the Risotto:
   • Begin adding the warm vegetable or mushroom broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked al dente.
6. Finish with Truffle Oil and Cheese:
   • Stir in truffle oil and Parmesan cheese, ensuring they are well incorporated into the risotto.
7. Season and Garnish:
   • Season the risotto with salt and pepper to taste. Garnish with chopped fresh parsley and truffle shavings.
8. Serve:
   • Serve the Wild Mushroom Risotto with Truffle Shavings and a Zinfandel Reduction immediately, ensuring it’s warm and creamy.

This Wild Mushroom Risotto is a luxurious dish with the earthy flavors of mixed wild mushrooms, the decadence of truffle oil, and the richness of a Zinfandel reduction. Enjoy the indulgent taste of this gourmet risotto!