The Mushroom Culinary Arts Demo and Tasting at the NAMA foray at Paul Smith (August 8-11, 2019) was attended by over 30 people – the number of attendees had to be limited due to the limited space in the kitchen offered for the event. The eager attendees gathered around two large stainless steel prep tables to watch the making of Risotto with black truffles and wild mushrooms. The making of risotto started by sweating the chopped onion in olive oil and butter to which rice was added – and – the long process of stirring began! The risotto was announced DONE when it reached a delightful creamy consistency and the rice tasted “al dente”. At that point, everyone had a chance to finally taste it. From the sounds and the comments that the tasters made, I could tell that the “microvilli” of their taste buds had experienced the right flavour and taste, which I translated to “delicious!” and that ended the Demo & Tasting!Refer to link below for full comment page by Salma St. John, Ad Hoc Committee Chair & NAMA Vice President, 2019.
Truffle and Wild Mushroom Risotto Recipe
The Mushroom Culinary Arts Demo and Tasting at the NAMA foray at Paul Smith (August 8-11, 2019) was attended by over 30 people – the number of attendees had to be limited due to the limited space in the kitchen offered for the event. The eager attendees gathered around two large stainless steel prep tables to watch the making of Risotto with black truffles and wild mushrooms. The making of risotto started by sweating the chopped onion in olive oil and butter to which rice was added – and – the long process of stirring began! The risotto was announced DONE when it reached a delightful creamy consistency and the rice tasted “al dente”. At that point, everyone had a chance to finally taste it. From the sounds and the comments that the tasters made, I could tell that the “microvilli” of their taste buds had experienced the right flavour and taste, which I translated to “delicious!” and that ended the Demo & Tasting!Refer to link below for full comment page by Salma St. John, Ad Hoc Committee Chair & NAMA Vice President, 2019.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil extra virgin
- ½ cup red onion very finely chopped
- 2 cups Arborio rice unwashed
- 2 bay leaves
- 2 cups mushrooms fresh, cleaned, washed, sliced porcini, shiitake, or favourite mushrooms, or dried mushrooms soaked 30 minutes in the broth
- 1 cup white wine such as Sauvignon Blanc
- 3 cloves garlic minced
- ½ tsp oregano
- ½ tsp ground fennel
- ½ tsp rosemary
- 3 cups quality vegetable broth extra cup if needed
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tbsp truffles in olive oil, sliced or shaved not in sunflower oil due to strong taste
- ½ cup parmesan cheese grated, Parmigiano
Instructions
- Place the butter and oil in a large sauce pan (preferably Le Creuset or any enameled Dutch oven) on low/medium heat.
- Add the onion, rice and bay leaves and stir until translucent (2 minutes).
- Add the mushrooms and stir for 3 more minutes.
- Add the wine and stir for 2 minutes – then add the garlic and herbs.
- Add 1 cup of the broth and stir for 3 minutes. Add salt and pepper.
- Repeat adding one cup of broth until all the broth is used and the rice becomes creamy – if the rice is dry and needs more broth, it is not done yet. You may need to add more liquid (broth) to achieve the creaminess of the rice.
- Add the black truffle and fold into the risotto.
- Add the cheese and fold into the rice.
- Dish the rice and add a little parmesan on top.
- Garnish with a parsley leaf.
- Serve and enjoy!
Tried this recipe?Let us know how it was!
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