Truffle Risotto
Ingredients
- 7 cups Chicken Broth preferably low-sodium Boiling water
- 1 tbsp Olive Oil
- 1/2 stick unsalted butter (1/4 cup)
- 1 lb fresh crimini and portobello mushrooms trimmed and sliced
- 1/4 lb fresh wild mushroom trimmed and chopped into 1/2 inch pieces
- 2 tbsps fresh thyme chopped (optional)
- 1 tbsp white truffle oil
- 1/3 cup shallots finely chopped
- 2 cups Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 3/4 cup grated Parmigiano-Reggiano cheese
- Fresh Italian Parsley, to garnish
Instructions
- Heat the chicken broth into a medium saucepan and bring to a boil over high heat.
- Decrease the heat to the lowest setting, cover and keep hot.
- If using dried mushroom, reconstitute them in 1 cup of warm chicken broth.
- In a large saucepan, heat olive oil and 1 tablespoon butter over medium-high heat until butter foams.
- When foaming subsides, add the fresh mushrooms and thyme.
- Saute, stirring occasionally, until browned and the liquid that the mushrooms release has evaporated, about 4 minutes.
- Drizzle in truffle oil then add the dried mushrooms if applicable.
- Season again with salt and fresh cracked pepper.
- Saute 1 minute then remove from heat and transfer them to a bowl.
- Return the saucepan to medium heat.
- Add 2 tablespoons butter and heat until butter foams.
- When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3 to 4 minutes.
- Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes.
- This step cooks the starchy coating and prevents the grains from sticking.
- Stir in wine and cook until it is nearly all evaporated.
- Increase heat to medium and add about 1 cup of hot broth to the rice.
- Cook, stirring constantly with a wooden spoon, over medium heat until broth is almost fully absorbed.
- Add the remaining broth, 1 cup at a time.
- Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
- The risotto should be slightly firm and creamy, not mushy after about 16 to 20 minutes.
- Use boiling water if no broth remains and the rice requires more cooking time.
- The risotto is done when the grains are plump and tender with a slight resistance to the bite.
- Season to taste with salt and white pepper.
- Remove from heat and stir in the remaining 1 tablespoon butter, sautéed mushrooms, and Parmigiano-Reggiano cheese.
- If risotto is too thick, use any leftover broth or boiling water to thin as needed.
- To serve, ladle risotto into 4 warmed shallow serving bowls.
- Sprinkle with parsley, drizzle with truffle oil and serve immediately.
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