Mushroom Risotto with Truffle Oil
Mushrooms and rice pair with wine and chicken stock to make this wonderful risotto recipe. We are adding onion, truffle oil and butter to get the flavor and texture perfect. This makes a delicious entree.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Italian
Ingredients
Scale
- 8 cups chicken or vegetable stock
- ¼ oz (7g) dried shiitake or porcini mushrooms
- 15 sliced or chopped small button mushrooms
- 4 tablespoons olive oil
- ½ diced white onion
- 1 cup (150g) arborio rice
- ½ cup (125ml) dry white wine
- ¼ cup (60ml) melted unsalted butter
- 2 tablespoons grated parmesan (optional)
- Salt and black pepper, to taste
- Black truffle oil, as needed
Instructions
- Put the stock and dried mushrooms in a pan and bring to a simmer.
- Simmer for 5 minutes.
- Remove the mushrooms and chop finely.
- Keep the stock simmering gently.
- Heat a tablespoon of oil and add the button mushrooms, stirring occasionally, cooking for 6 minutes or until tender.
- Put them in a bowl.
- Put the rest of the oil in the same pan and add the dried mushrooms and onions.
- Cook for 5 minutes.
- Add the rice and cook for 3 minutes, stirring all the time.
- Now add the wine.
- Cook, stirring, until the rice absorbs the wine.
- Add ¾ cup (80ml) stock and repeat until the rice is tender.
- The risotto should be thick and creamy; it will get thicker when taken off the heat.
- Add the mushrooms and take it off the heat, then stir in the butter.
- Add some parmesan if liked, and add salt and black pepper to taste.
- Divide between 4 warmed serving plates.
- Drizzle some truffle oil over each serving.
Notes
In the picture we wrapped some pickles in parma ham and used that as a garnish, but that is just one of many serving ideas. This is also good with a simple sprig of fresh herbs on top.
Find it online: https://victoriahaneveer.com/mushroom-risotto-with-truffle-oil/