Mushroom Risotto (with Truffle)
Creamy, cozy, indulgent mushroom risotto is the perfect elegant stick-to-your-ribs meal. Does it take some patience? Yes. Is it worth it? Absolutely. The flavors are deep and complex, and it goes perfectly with beef or chicken.
Equipment
- 1 deep-sided pan or Dutch oven
Ingredients
- 5-7 C chicken broth as needed
- 4 tablespoon olive oil divided
- 1 lb mixed mushrooms such as cremini, shiitake, and oyster
- 3 shallots minced
- 1½ C Arborio rice
- ½ C dry white wine
- 2 teaspoon salt
- ½ teaspoon black pepper
- ½ C parmesan cheese
- 3 tablespoon butter
- 2-4 teaspoon truffle oil optional
- 2 tablespoon chives
Instructions
- Start by heating your chicken stock until just simmering. Meanwhile, get started on the rest of the risotto.
- Add 2 tablespoon of olive oil in a large, deep-sided pan, and heat over medium high. Add your mushrooms and cook them down. This can take anywhere from 5-15 minutes depending on your mushrooms and how much moisture they have. Once the mushrooms have cooked, remove from the pan and return to the heat.
- Add the final 2 tablespoon of olive oil to the pan. Add the shallots, and cook for about two minutes, until they're just starting to soften. Add your Aborio rice, and toast (this should take about 2 minutes).
- Add the white wine, and allow the rice to absorb, stirring constantly.
- Start adding the hot chicken broth, a ladleful at a time, allowing it to absorb into the rice fully before adding more. Stir consistently. This part of the process takes time, and patience. Do not add the broth all at once! Adding it a little at a time while stirring is what helps develop the starches in the risotto, and makes it creamy. Add the salt and pepper.
- Once the risotto is creamy, and the rice is cooked but still al dente (with a slight bite in the middle), add the cooked mushrooms, the butter, the parmesan cheese, and the truffle oil, if using (see notes). The risotto should be creamy, and not able to hold it's shape. Taste for seasoning and adjust as necessary.
- Serve the risotto garnished with chives and extra parmesan. Enjoy!
Notes
- Customize the Mushrooms: Feel free to use any combination of mushrooms you like. Cremini, shiitake, and oyster mushrooms work great, but try porcini or chanterelles for something special.
- Truffle Oil: Truffle oil is optional, but it adds a luxurious touch. Start with a little and adjust to taste.
- Consistency: The risotto should be creamy and slightly loose, not thick or sticky. If it's too thick, add a bit more broth.
- Leftover Magic: Leftovers can be transformed into crispy risotto cakes. Just shape into patties, coat with breadcrumbs, and fry until golden.
- Wine Substitute: If you don't have white wine, you can use a splash of extra broth with a squeeze of lemon juice for acidity.
- Serving Suggestion: Pair this risotto with a simple green salad or roasted vegetables to balance the richness.
Nutrition
Calories: 630kcalCarbohydrates: 73gProtein: 14gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 37mgSodium: 2535mgPotassium: 561mgFiber: 6gSugar: 6gVitamin A: 433IUVitamin C: 2mgCalcium: 180mgIron: 4mg
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