Risotto with mushrooms and truffle oil

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4 - 6

Mushroom risotto is one of the most delicious and flavorful variations of this Italian dish, especially when using several types of mushrooms, as in this recipe: button mushrooms, portobello mushrooms, and dried porcini mushrooms (reconstituted in chicken broth). The risotto is made with a special type of Arborio rice, which is gradually steeped in small batches on the stovetop, first with white wine, then with chicken broth. Stirring constantly, the risotto becomes creamy, almost like butter. When the base risotto is ready, add a separately prepared mushroom mixture with spices and grated Parmesan cheese to the pan. Serve immediately and enjoy with a glass of dry white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. arborio rice
8 cups lightly salted chicken broth
3 tablespoons olive oil, divided
1 onion, diced, divided
2 cloves garlic, minced, separated
450 g fresh mushrooms and portobello mushrooms, thinly sliced
2 bay leaves
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
2 tablespoons butter
1 tbsp truffle oil
30 g dried porcini mushrooms, mashed
0.5 cups dry white wine
0.5 tbsp. freshly grated parmesan
Fresh parsley, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a medium saucepan, heat the chicken broth over low heat.
In a large skillet over medium heat, heat 1 tablespoon olive oil. Add half an onion and 1 clove of garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add fresh mushrooms, herbs, and butter. Cook for 3-5 minutes, until lightly browned, season with salt and pepper to taste. Drizzle with truffle oil, then add the dried porcini mushrooms, previously soaked in 1 cup of warm chicken broth. Season with salt and pepper again. Cook for 1 minute, then remove from heat and set aside.

Add the remaining 2 tablespoons of olive oil to another pan. Sauté the remaining onion half and garlic clove. Add the rice and stir quickly until coated with oil, 1 minute. This will cook down the starchy coating, which will prevent the grains from sticking together. Add the wine and simmer until almost completely absorbed.
Now ladle in 1 cup of hot broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue cooking and stirring, waiting until the rice has absorbed all the liquid before adding the next portion. The risotto should be firm and creamy, not mushy. Stir the mushrooms into the rice mixture. Add the Parmesan and stir until melted. Before serving, drizzle with truffle oil and sprinkle with chopped parsley.

Categories:

recipe / Main courses / Cereals, legumes / / Italian cuisine / Tyler Florence

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