Mushroom Risotto With Truffle Oil
Wow this risotto is so tasty!! I pulled from a few different recipes because they each had a little bit of something different that I liked. Sometimes I find risotto dishes put me in a food-coma, but not this one! I added a little bit of truffle oil and some paste to spice it up, but this can definitely be made without the truffle ingredient. You also can totally add more or less mushrooms and cheese depending on what you are feeling, the world is your oyster!
Serves 3 people
5 Easy Steps:
Soak dried mushrooms ahead of time in bowl of water.
Heat up broth and keep over low-heat until use.
Heat up large sauce pan with olive oil over medium heat. Add mushrooms and simmer for 7 minutes. Remove from pan and set aside.
Add butter, shallots and garlic over medium-low heat. Sauté for 5-10 minutes until shallots begin to crisp. Add herbs and truffle paste, mix. Add rice and continue to stir, 2 minutes. Add wine and mushrooms with whatever mushroom sauce is leftover. Add 1 tbsp mushroom water from soaked mushrooms. Stir until liquid is absorbed. Creamy sauce mixture will start to form.
Pour in 1/2 cup broth and allow to fully absorb until adding more in 1/2 cup increments. Stir often. Mix in 1/2 cup and some of parmesan cheese. Season with salt and pepper. Once complete mix in truffle oil and finish with parsley!
What you will need:
10oz crimini mushrooms
3 oz dried porcini mushroom
1/2 cup white wine
3/4 cup parm
1 tsp garlic
1 large shallot
2 tbsp olive oil
1/ 1/2 cup arborio rice
1 1/2 tsp dried thyme
1/4 cup butter
5 cups chicken broth (or vegetable broth)
Salt and pepper
1 tsp truffle paste
2 tsp truffle oil
Parsley
