Truffle Mushroom Risotto
I love risotto, especially truffle mushroom risotto. This recipe is very easy to make, but it does take a lot of time and patience. I promise that if you follow the recipe, it will be delicious and well worth the time!
Ingredients:
7-8 cups of chicken or vegetable stock or broth
Salt
Freshly ground pepper
2 tablespoons of extra-virgin olive oil
½ cup of finely chopped onion
¾ to one pound of mushrooms, sliced into smaller pieces if large or thick (I like to use a mixture of baby bellas, oysters, and shiitake)
2 to 3 garlic cloves, finely chopped
2 teaspoons of fresh sage, chopped
1 ½ cups of arborio rice
½ cup of dry wine (I usually use pinot grigio)
2 tablespoons of fresh parsley, chopped
1 tablespoon of truffle oil, plus extra for drizzle
½ cup of grated Parmesan cheese
Steps:
Bring well-seasoned stock or broth to a simmer in a saucepan and keep it simmering
Heat oil in a large skillet or saucepan over medium heat (the best way to determine if the oil is hot enough is to wet your hand and flick some water onto the pan. If it sizzles, it is ready)
Add onions and cook until just tender, about three minutes
Turn up the heat to medium-high and add the mushrooms
Stir the mushrooms until the sweat, about three minutes
Add garlic and sage and stir until fragrant, about thirty seconds
Season with salt and pepper and continue stirring until mushrooms are soft
Add rice and stir until grains begin to crackle
Add wine and stir until wine is no longer visible
Stir in just enough of the simmering stock to just cover the rice. Stir in the rice frequently and vigorously until the liquid is almost all absorbed
For the next 15 minutes, stir in a ladleful or two of the simmering stock and continue cooking and stirring, not to quickly and not too slowly, until liquid is almost absorbed and repeat for the entire 15 minutes
Continue to add stock and stir for an additional 5 to 10 minutes, until tender, and season to taste
Stir in parsley, Parmesan, and truffle oil and remove from heat
Serve in wide soup bowls or plates and finish with a drizzle of truffle oil and a sprinkling of parsley leaves, for garnish
*this recipe is adapted from The New York Times
