March 3, 2011

Mushroom Risotto

I was waiting for an opportunity to use a small bottle of black truffle oil I bought from Whole Foods Market.  Today was the day.  I love this risotto with pork tenderloin and a sweet green salad.  The 3 pair beautifully with a nice glass of Reisling or a warm cider.  A great autumn meal. If you don't have truffle oil, its tasty without it. 


  • 8 cups chicken broth, low sodium
  • 3 tablespoons olive oil, divided
  • 1 onion, diced, divided
  • 2 garlic cloves, minced, divided
  • 1 pound fresh portobello mushrooms, wiped of grit (don't wash)  and sliced
  • 2 bay leaves
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 tablespoons butter
  • Salt and pepper
  • 1 tablespoon truffle oil(optional)
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup fresh Parmesan cheese, grated
  • Fresh Italian parsley, for garnish


  1. Heat the chicken broth in a medium saucepan and keep warm over low heat.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat.
  3. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes.
  4. Add the fresh mushrooms, herbs and butter.
  5. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.
  6. Drizzle in truffle oil then add the  mushrooms
  7. Season again with salt and fresh cracked pepper. 
  8. Saute 1 minute then remove from heat and set aside.

  1. Coat a saucepan with remaining 2 tablespoons of oil.
  2. Saute the remaining 1/2 onion and garlic clove.
  3. Add the rice and stir quickly until it is well-coated and opaque, 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, until the rice has absorbed the liquid.
  5. Add the remaining broth, 1 cup at a time.
  6. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
  7. The risotto should be slightly firm and creamy, not mushy. 
  8. Transfer the mushrooms to the rice mixture. 
  9. Stir in Parmesan cheese, cook briefly until melted. 
  10. Top with a drizzle of truffle oil and chopped parsley before serving.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...