Truffle and Wild Mushroom Risotto Recipe
Ingredients
- 2 cups Arborio rice, unwashed
- 1 tbsp butter and 1 tbsp. extra virgin olive oil
- 3 cups quality vegetable broth (have an extra cup if needed)
- 1 cup white wine (such as Sauvignon Blanc)
- 2 tbsp sliced or shaved truffles in olive oil (don’t use the truffles in sunflower oil, it has a very strong taste)
- 2 cups fresh, cleaned, washed and sliced of porcini or shitake mushroom, or both, or any combination of your favorite mushrooms. You can also use dried mushrooms after you soak them for 30 minutes in the measured vegetable broth that you are going to use.
- ½ cup very finely chopped red onion
- 3 cloves garlic minced
- 2 bay leaves
- 1 tsp sea salt and 1 black pepper (add to the broth)
- ½ tsp of each: oregano, ground fennel, and rosemary
- ½ cup parmesan cheese (Parmigiano)
Notes
Method:
- 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 spices
- Add 1 cup of the broth and stir for 3 minutes
- 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
Tried this recipe?Let us know how it was!