Mushroom Risotto


I have had a container of Arborio rice in my pantry for a few months, waiting to find the perfect time to make risotto. I love risotto; the creamy, cheesy rice is just to die for. My husband was cooking up some beef tenderloin steaks on the grill, so I thought it would give me a great opportunity to make risotto inside. It does take some time and patience, as the pot needs to be watched and stirred constantly. But it is oh so worth it. This risotto not only contains baby portabella mushrooms, but it also uses truffle oil. Another ingredient I have had in my pantry patiently waiting to use. Truffle oil does not taste like mushrooms but instead gives the dish a hint of fabulous flavor. The first time I had it was on popcorn in Las Vegas and I fell in love. When used in the right quantities, and not overdone, it adds just the right amount of something extra to the dish. Enjoy!


Total Time: 40-45 minutes
Servings: 4

4 cups low sodium chicken broth
2 Tablespoons olive oil, divided
1/2 onion, diced, divided
1 garlic clove, minced, divided
10 ounce package Baby portabella mushrooms, sliced
1 bay leaf
1 Tablespoon fresh thyme, chopped
1 teaspoon dried parsley
1 Tablespoon butter
Salt and pepper
1 Tablespoon white truffle oil, divided
1 cup Arborio rice
1/4 cup dry white wine
1/4 cup parmesan cheese, grated

1. In a small saucepan over medium-low heat, heat the chicken broth. Keep warm over low heat.

2. In a large skillet over medium heat, heat 1 Tablespoon of olive oil. Add 1/2 of the diced onion and 1/2 garlic clove. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add the mushrooms, herbs and butter and sauté for 3-5 minutes until lightly browned. Season with salt and pepper. Drizzle in 1/2 Tablespoon truffle oil and sauté another minute. Remove from heat and set aside.

3. In a large saucepan, heat the remaining Tablespoon of olive oil over medium heat. Saute the remaining onion and garlic for 2-3 minutes. Add the rice and stir quickly until it is well-coated and opaque, about 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

4. Now, with a ladle, add 1 cup of the warm broth and cook, stirring constantly, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time, waiting for the rice to absorb all the liquid before adding more. The risotto should be slightly firm and creamy, not mushy. After all the liquid has been added and absorbed, stir in the mushrooms. Then stir in the parmesan cheese and cook until melted. Drizzle the remaining truffle oil over the top, stir and serve.

Adapted from Tyler Florence’s Mushroom Risotto


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