Side Pannel
Mushroom Truffle Risotto
Mushroom Truffle Risotto
- Recipe Submitted by ADMIN on 11/12/2015
Category: Mashrooms
Ingredients List
- 1. 6 cups chicken broth, divided
- 2. 2 TBSP olive oil, divided
- 3. 1 TBSP black truffle oil
- 4. 1 pound mushrooms, thinly sliced
- 5. 2 shallots, diced
- 6. 1 clove of garlic minced
- 7. 1 1/2 cups Arborio rice
- 8. 1/2 cup dry white wine
- 9. sea salt to taste
- 10. freshly ground black pepper to taste
- 11. 3 tablespoons finely chopped fresh chives
- 12. 4 tablespoons butter
- 13. 1/2 cup freshly grated Parmesan cheese
Directions
1. In a saucepan, warm the broth over low heat.
2.. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes.
3. Remove mushrooms and their liquid, and set aside.
4. Add 1 tablespoon truffle oil
5. to skillet, and stir in the shallots and garlic. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color,
6. pour in wine, stirring constantly until the wine is fully absorbed.
7. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
8. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.
9. Season with salt and pepper to taste.
2.. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes.
3. Remove mushrooms and their liquid, and set aside.
4. Add 1 tablespoon truffle oil
5. to skillet, and stir in the shallots and garlic. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color,
6. pour in wine, stirring constantly until the wine is fully absorbed.
7. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
8. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.
9. Season with salt and pepper to taste.
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