Simple & Satisfying – Wild Mushroom Risotto with White Wine & Truffle Oil.

Rich Risotto dish

Making a flavourful Risotto is a nice addition to any meal or even as a main course.  The only problem is making sure the Arborio rice (in between a rice & tiny pasta) is neither too chewy or too soft at the finish.

Even though I’m not Italian (although I have family members and friends who are) I can tell you how to make a really good one.

Here’s what you need to serve 6 as an Appetizer or 4 as a Main:

RECIPE

Arborio Rice – 1 cup

Dried shitake or porcini mushrooms (1/2 oz, about 1 cup), rinsed then soaked in boiling water for about 30 minutes.  Remove mushrooms, squeezing excess water but reserve some liquid for pot.  Coarsely chop mushrooms and set aside.

1 onion, thinly sliced.

3 cups of chicken stock.  You can keep it warm over another stovetop element until ready to add, little by little.

2 Tbsp. butter

2 large shallots, peeled and finely chopped

2 garlic cloves, finely chopped

½ cup of dry white wine

½ lb. fresh wild mushrooms (chanterelles, morels, shitake, porcini or combo of all) washed and sliced.

4 fresh sage leaves, coarsely chopped (optional)

½ cup parmesan cheese, grated

salt & ground black pepper, to taste

2 oz. fresh truffles or white truffle oil for finish

Chopped flat-leaf parsley or chives for over top

Melt butter over medium heat.  Add shallots, garlic, onion and sage.  Cook until onions and shallots are transparent, about 5 minutes.  Add rice, and cook stirring constantly, until lightly toasted (not burned) and well-coated with butter, about 5 minutes.

Add *wine and stir until absorbed into rice.  Stir in all the mushrooms (ones that were previously dried & fresh), reserved cooking liquid  (about 1/2 cup) and ½ cup of the warm chicken stock.  *You can absorb yourself with some wine too while cooking – I highly recommend it.

I almost always use a cast iron frying pan

Cook over simmering heat, stirring frequently until ALMOST all liquid has evaporated.  Remember not to let it dry out completely.  Continue adding stock, about ¾ (175 ml) of a cup at a time, stirring frequently, until rice is tender but firm to the bite and mixture is creamy but not soupy, about 20 minutes.

Remove from heat and stir in ½ Tbsp. of butter and the parmesan cheese.  Season with kosher salt and black pepper.  Garnish with flat-leaf parsley or chives for presentation.  Then shave fresh truffles onto risotto upon serving.  I used white truffle oil instead & it was amazing.  Buon Appetito as they say in Italy.

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