Ingredients
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1 lb Arborio Rice
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3 Portobello Mushroom Cupyou can use 10-12 button mushrooms
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3 Shallot
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6 cloves Garlic
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1 cup White Wine
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1 cup Chicken Stockyou can use vegetable/beef instead
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3/2 cups Heavy Cream
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3 tablespoons Butter
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1 tablespoon Minced Truffle
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1 teaspoon Truffle Oil
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1 teaspoon Salt
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1/2 cup Grated Gruyere Cheeseyou can substitute with Swiss cheese
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1/2 teaspoon Pepper
My Two Cents
The king of Italian cuisine, the staple dish you can find in any Italian restaurant, Classic Truffle Mushroom Risotto is out of this world delicious. Also, it is much easier to cook than you think. Simply follow my step-by-step directions with pictures!
When I think of risotto I think of Italy, with its lazy lunches slowly turning into dinners. Ordering a plate of truffle mushroom risotto to share with a bottle of house white wine, watching the life go by while indulging. Total Carpe Diem or living in the moment.
With the new reality with closed borders and hold on traveling, lunch in Italy sounds like an unrealistic dream. But how many of us need that relaxing and refreshing taste of abroad to reset or just have a break from new norms out there? I need it occasionally.
So when I feel like my batteries are about to die and the glass is half empty instead of half full, I open a bottle of cold dry white wine and make myself a plate of a classic truffle mushroom risotto. You should too, simply because we are all humans and deserve to enjoy the moment sometimes.
Risotto`s golden rules:
Keep stirring. This dish needs your full attention, and stirring is a key to silky evenly cooked rice.
Keep the heat on medium-low. Risotto does not like high temperatures. You can not rush this dish.
Rice should be cooked al-dente or simply be soft on the outside and crunchy inside. This is the key to texture book perfect risotto.
Ok done with the theory, let’s move to practice!
Directions
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1
Done
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Use a deep frying pan with a heavy bottom, this will help the rice to cook to its perfection by distributing heat evenly. Melt 1 tablespoon of butter on medium heat, add minced garlic and let it get golden brown for about 1 minute. Add finely chopped shallots and mix with garlic. Keep sautéing for another 3 minutes. |
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2
Done
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Next, add chopped Portobello mushrooms to the pan and mix them all. Cook for 3 to 5 minutes or until mushrooms get some color and release all water. Add salt and pepper. Take the mix out of the pan and set it aside. Add 2 more tablespoons of butter to the pan. |
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3
Done
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Risotto`s taste and texture key are how your cook the rice. Allow butter to melt and add dry rice to the pan. Stir well to coat each rice grain with melted butter and keep roasting on medium-low heat continuously stirring for 10-12 minutes. Make sure rice is not getting burnt and if so adjust heat temperature. Roasting rice will allow it to absorb just enough sauce later leaving that beautiful crunch in the middle of each piece. |
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4
Done
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After rice turned slightly gold, add 1 cup of dry white wine and watch how quickly hot rice will absorb it. It is something magical indeed! Keep stirring from now on to the end of the process. Did you know that cooking is a great workout? LOL Wine will disappear very fast so keep that cup of stock nearby. Start adding it in stages, pouring in small portions and stirring it in. Rice will show you when to add more, it will start to absorb more and more slowly. Keep feeding your risotto with stock until the whole 1 cup is incorporated into it. |
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5
Done
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At this point return the mushroom mix to the pan and start adding heavy cream in the same manner as stock, in small portions stirring risotto nonstop. After the whole 1 and a half cups of heavy cream are gone add 1 tablespoon of minced truffle and teaspoon of truffle oil. Mix well with your risotto. I also added some sliced truffle but it is optional, my philosophy on truffle is the more the better ha! |
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6
Done
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Try risotto for any more salt if needed and if you feel like rice is too crunchy, add a tiny bit more heavy cream and cook for extra 2-3 minutes stirring. Let your risotto rest for 5 minutes so the rice will finish cooking and serve warm. This is a versatile recipe for risotto that you can twist your way. Now, time to unwind and have your own Carpe Diem moment. Buon appetito! |
