Truffle Love
Mushrooms and truffles are a weakness of mine. Oh brother, if it is smothered in mushrooms, that’s what I’ll have every time! Mushroom and Truffle Risotto is the mushroom lovers best dish! 😋 But You don’t have to go to a 👩🏻🍳 restaurant to enjoy this savory dream-🚢-boat of a dish, you can make it at home!
Sometimes I wonder 🤔 if I am missing some important nutrient found only in mushrooms. Seriously, I can’t get enough of ‘em. Cooked, raw, stuffed or sauteed, I’m there! Especially if it’s 🍄 Mushroom and Truffle Risotto! If you really love mushrooms, you’ve gotta try this!
Truffle Fluff – Mushroom and Truffle Risotto
Did you know that truffles are the one ingredient that scientists have been unable to grow outside it’s natural environment? There are no successful truffle farms! And it’s true, they grow in the forests as they like shade and are partial to damp atmosphere without swings in temperature. They specifically to grow under certain types of 🌲 trees, oaks, hazel nut, firs and pine trees. They grow in a number of regions, they are not exclusive to France, although, that’s the location that always pops into my mind.
Once, only certain types of 🐖 pigs were able to sniff out their existence. Now, trained 🐕 dogs forage for them during 🍄 truffle season. Now, that’s a fully non GMO and organic product! It’s another reason that fresh truffles sell for hundreds of 🤑 dollars per ounce! Truffle oil can be pretty “watered down” so look for a fairly good quality truffle oil. Buy just a little because oil goes bad pretty quickly. When you do open your oil, keep it in a dark location, well sealed, and like the truffle itself, it doesn’t oil does not like big swings in temperature!
Fresh is Best!
I’m getting ready to leave for a trip and realized I have a ton of fresh mushrooms in my refrigerator, just waiting for me to cook. One thing that’s true about mushrooms, they don’t last too long. You need to cook them quickly as they go bad fast. The great thing about this recipe is that I can cook everything now and then freeze for later. When I return. I have one of my very favorite mushroom dinners, just waiting for me. If you know someone who’s mad for mushrooms, make this mushroom and truffle risotto! (PS – If you don’t want to buy truffle oil, don’t let that stop you from making this dish! It’s still delicious without it….just not as truffley!)
The Recipe 🍄 Mushroom Scoop (Step 1)
In a medium saucepan, add the chicken or vegetable broth and heat on low. Keep warm and proceed with the recipe.
Clean mushrooms with a mushroom brush or dry, clean cloth. Cut into approximately 1/8 thick slices.
In a large skillet over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil and melt. Next add the chopped onion and 4 cloves of the minced garlic. Saute until the onion is translucent and is just starting to brown, about 5 minutes.
Add the mushrooms and the thyme and parsley. Saute for 5 minutes, until lightly browned. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Drizzle with the truffle oil, remove from heat. Make the risotto.
The Recipe 🍚 Risotto Scoop (Step 2)
Into a heavy bottom sauce pan, add 2 tablespoon of olive oil, heat on medium. Add 1 clove of minced garlic and saute for about 1 minute. Add the Arborio rice and toss to coat completely. Cook the rice about 1-2 minutes. Stir in 1/2 cup white wine (and pour yourself a whole cup, while you’re at it) and cook until it is completely evaporated, about 1 minute. Have yourself a sip of wine and proceed.
Add 1 ladle full of warm broth and stir until it is completely absorbed. Continue to add the broth by ladle full and stir until it is completely incorporated before adding the next ladle of liquid. The process should take about 25-30 minutes, stirring frequently.
Add the mushroom mixture to the rice and stir to combine. Remove from the heat and add 1 tablespoon butter 1/2 cup grated Parmesan cheese, stirring to combine.
Taste seasoning and adjust if necessary, add a little more salt and pepper. Right before serving, top with a bit of Parmesan grated on a rasp and a little freshly chopped parsley. Enjoy this delicious Mushroom and Truffle Risotto.
Mushroom Risotto with Truffle Oil
Ingredients
- 5 cups low sodium vegetable or chicken broth
- 3 tablespoons olive oil divided
- 2 tablespoons butter, divided
- 1 onion, chopped
- 5 cloves of garlic, minced, divided
- 1 lb fresh Crimini mushrooms (or combination of Crimini and Portobello)
- 2 tablespoons fresh thyme leaves, chopped
- 2 tablespoons fresh Italian flat leaf parsley, chopped
- 1 tablespoon truffle oil
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 cup freshly grated Parmesan cheese plus extra for garnish
Optional: garnish with chopped parsley and grated Parmesan cheese
Instructions
- In a medium saucepan, add the broth and heat on low. Keep warm and proceed with the recipe.
- Clean mushrooms by brushing off dirt with a mushroom brush or dry cloth then slice each into approximately 1/8 inch thick pieces.
- In a large skillet over medium low heat, add 1 tablespoon olive oil and 1tablespoon butter to melt. Next add the chopped onion and 4 cloves of the minced garlic. Saute until the onion is translucent and starting to brown, about 5 minutes. Add the mushrooms and the thyme and parsley. Saute for 5 minutes, until lightly browned. Add 1/2 teaspoon salt and 1/8 teaspoon black pepper. Drizzle with the truffle oil, remove from heat.
- Into a heavy bottom sauce pan, add 2 tablespoon of olive oil, heat on medium. Add 1 clove of minced garlic and saute for about 1 minute. Add the rice and toss to coat completely. Cook the rice about 1-2 minutes. Stir in the wine and cook until it is completely evaporated, about 1 minute.
- Add 1 ladle full of warm broth and stir until it is completely absorbed. Continue to add the broth by ladle full and stir until it is completely incorporated before adding the next ladle of liquid. The process should take about 25-30 minutes, stirring frequently. When complete, the rice should be slightly al dente but creamy.
- Add the mushroom mixture to the rice and stir to combine. Remove from the heat and add the cheese, stirring to combine. To serve, top with a little finely grated Parmesan cheese. Best to use a rasp for the finest grate. Optional - top with some freshly chopped flat leaf parsley. Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
