Wild Mushroom Risotto with Smoked Chicken Wings

Indulge in a rich and comforting dish where creamy, flavorful risotto meets wild mushrooms’ deep, earthy essence, perfectly complemented by the smoky richness of tender, slow-smoked chicken wings. This dish is a true celebration of balance—each bite offers a luxurious texture, bold flavors, and a satisfying depth that lingers on the palate.

The risotto is carefully prepared using Arborio rice, gently simmered in a rich, homemade stock to achieve a silky, velvety consistency. A medley of wild mushrooms—such as porcini, chanterelles, and oyster mushrooms—infuse the dish with their deep umami flavors, enhanced by a touch of garlic, shallots, and white wine for a delicate complexity. The addition of Parmesan cheese and a drizzle of truffle oil elevate the dish further, bringing a luxurious richness and a subtle nutty finish.

Paired alongside, the smoked chicken wings offer a delicious contrast with their tender, juicy meat and crisp, flavorful skin. Smoked slowly to perfection, the wings carry a distinct, aromatic smokiness that enhances the depth of the dish. A hint of spice and a touch of sweetness in the glaze provides an extra layer of intrigue, ensuring that every bite is as satisfying as the last.

Finished with a garnish of fresh herbs, a sprinkle of grated Parmesan, and a final drizzle of extra virgin olive oil, this Wild Mushroom Risotto with Smoked Chicken Wings is a dish that embodies both rustic comfort and refined elegance—ideal for those who appreciate bold flavors and exquisite textures in every forkful.

Ingredients

For the Smoked Chicken Wings:

• 8-10 chicken wings
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• Wood chips for smoking (hickory or applewood)

For the Wild Mushroom Risotto:

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable stock (kept warm)
• 1 cup mixed wild mushrooms (porcini, chanterelle, oyster, shiitake), chopped
• 1 small onion or shallot, finely diced
• 2 cloves garlic, minced
• ½ cup dry white wine
• ½ cup Parmesan cheese, grated
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tsp truffle oil (optional, for extra richness)

Instructions

Step 1: Prepare the Smoked Chicken Wings

1. In a large bowl, mix the smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper.
2. Coat the chicken wings with olive oil, then rub the seasoning blend all over them.
3. Preheat your smoker to 225°F (110°C) and add wood chips for a smoky flavor.
4. Arrange the wings on the smoker rack and smoke for 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C) and have a deep golden color.
5. If you prefer crispier skin, finish them off under a hot grill or in an oven for a few minutes before serving.

Step 2: Make the Wild Mushroom Risotto

1. In a large pan, heat 1 tbsp olive oil over medium heat. Add the mushrooms and cook until they release their moisture and become golden brown. Remove and set aside.
2. In the same pan, heat another 1 tbsp olive oil and sauté the onion until soft and translucent. Add the minced garlic and cook for another 30 seconds.
3. Stir in the Arborio rice, allowing it to toast slightly for about 2 minutes.
4. Pour in the white wine and stir until mostly absorbed.
5. Begin adding the warm stock, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is creamy yet slightly al dente.
6. Stir the cooked mushrooms back into the risotto.
7. Reduce the heat and mix in butter and Parmesan cheese, stirring until melted and well combined. Season with salt and black pepper to taste.

Step 3: Serve and Garnish

1. Spoon the creamy risotto onto plates and place a few smoked chicken wings on top.
2. Drizzle with truffle oil for an extra layer of richness (optional).
3. Garnish with chopped fresh parsley and additional Parmesan cheese.
4. Serve immediately and enjoy the perfect harmony of smoky, savory, and creamy flavors!

This dish pairs beautifully with a glass of crisp white wine like Sauvignon Blanc or a light-bodied Pinot Noir. 🍷

Tips for the Perfect Wild Mushroom Risotto with Smoked Chicken Wings

For the Smoked Chicken Wings:

1. Use the Right Wood Chips – Hickory, applewood, or cherrywood work best for smoking wings, adding a subtle sweetness that pairs well with the creamy risotto.
2. Dry the Wings Before Smoking – Pat the wings dry with paper towels before seasoning to help the smoke adhere better and ensure crispier skin.
3. Low and Slow for Flavor – Smoking at 225°F (110°C) for about 1.5-2 hours allows the chicken to absorb maximum smokiness without drying out.
4. Crisp Them Up – For extra crispy skin, finish the wings under a hot grill or in a 220°C (430°F) oven for 5-7 minutes after smoking.
5. Let Them Rest – Resting the wings for a few minutes after smoking allows the juices to redistribute, keeping them moist and flavorful.

For the Wild Mushroom Risotto:

1. Choose a Variety of Mushrooms – Use a mix of wild mushrooms like porcini, chanterelles, shiitake, or oyster mushrooms for a deep, earthy flavor.
2. Sauté Mushrooms Separately – Cooking mushrooms separately before adding them to the risotto enhances their texture and prevents excess moisture from making the risotto too watery.
3. Use Warm Stock – Always add warm (not cold) stock to the risotto to maintain a consistent cooking temperature and allow the rice to absorb the liquid evenly.
4. Stir Constantly, but Not Too Much – Stirring helps release starch for a creamy texture, but over-stirring can make the risotto gluey. Stir enough to keep it creamy but not mushy.
5. Add Stock Gradually – Add one ladle of stock at a time, allowing the rice to absorb it fully before adding more. This helps develop the perfect risotto consistency.
6. Taste for Doneness – Risotto should be creamy but slightly al dente, not mushy. Taste a grain near the end of cooking to check the texture.
7. Finish with Butter and Cheese – Stirring in butter and Parmesan cheese at the end creates a smooth, rich finish. For extra depth, add a few drops of truffle oil.

Final Touches & Pairing Suggestions

• Garnish with Fresh Herbs – A sprinkle of fresh parsley or thyme adds a pop of color and freshness.
• Pair with Wine – A dry white wine like Sauvignon Blanc or Chardonnay complements the creamy risotto, while a light Pinot Noir works well with the smoky chicken.
• Serve Immediately – Risotto is best enjoyed fresh, as it continues to thicken as it sits. If needed, loosen it with a splash of warm stock before serving.

With these tips, you’ll achieve a perfectly balanced dish—deeply smoky, creamy, and packed with rich umami flavors! 🍽🔥