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Truffle Mushroom Risotto
There is something comforting about making risotto. It is easy but oh so satisfying.
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| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time | Passive Time |
| 25minutes | 30minutes |
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Ingredients
- 2 1/2pints chicken stock*
- 2ozs porcini, dried
- 2tbsp olive oil
- 1small onions, brownfinely diced
- 2cloves garlicfinely diced
- 2/3lb arborio rice
- 1cup dry white wine
- 1lb mushrooms, freshhalf finely chopped, half roughly chopped*
- 2tbsp butterchopped
- 1cup parmigiano reggianograted*
- 1handful parsleyfresh, leaves only
- drizzle truffle oil
Instructions
- Heat 2 cups of the chicken stock and soak the porcini mushrooms in it. While the porcini is soaking, chop up the vegetables. After 30 minutes remove the porcini mushrooms and chop. Reserve the stock that was used for the soaking.
- Place your chicken stock in a pot. Using a sieve, add the reserved stock from the porcini soaking. Bring to the boil. Then keep the chicken stock at a simmer.
- Heat the olive oil. Over a low to medium heat, add the onion and garlic. Cook, stirring occasionally for 3 minutes. Turn up the heat to medium and add the rice. Stir frequently for about 2 minutes, making sure all of the grains are coated with oil and starting to turn translucent. Add the wine. It should sizzle when added. Stir frequently until most of the wine has soaked into the rice.
- Add about half a cup of the simmering stock and the finely chopped mushrooms to the risotto. Stir frequently. Keep adding the next half cup of stock as the previous half cup soaks into the rice. After about 5 minutes, add the remaining roughly chopped mushrooms and porcini. Keep ladling in the remaining stock one half cup at a time until all of the stock has been used, stirring frequently.
- The rice should be plump and creamy and cooked. If not add a half cup of boiling water. Remove the risotto from the heat. Add in the butter and about 2/3’s of the parmigiano reggiano. Allow to melt and then stir to combine.
- Serve onto individual plates. Sprinkle over the parsley and remaining parmigiano reggiano. Drizzle with the truffle oil to finish.
Recipe Notes
You can use vegetable stock instead of chicken stock.
Better delicatessens and supermarkets sell dried porcini mushrooms, parmigiano reggiano and truffle oil. Or you can buy dried porcini mushrooms here, parmigiano reggiano here and truffle oil here.
Try and buy at least 2 types of fresh mushrooms, 3 is better.
You can substitute parmigiano reggiano with your any good quality parmesan cheese.
If you have never tasted truffle oil, go easy on how much you use, you can always add more.
https://compassandfork.com/recipe/modena-market-porcini-mushroom-risotto-with-truffle-oil/
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https://compassandfork.com/recipe/modena-market-porcini-mushroom-risotto-with-truffle-oil/ |