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
- Heat the chicken broth in a medium saucepan and keep warm over low heat.
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes.
- Add the fresh mushrooms, herbs and butter.
- Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.
- Drizzle in truffle oil then add the mushrooms
- Season again with salt and fresh cracked pepper.
- Saute 1 minute then remove from heat and set aside.
- Coat a saucepan with remaining 2 tablespoons of oil.
- Saute the remaining 1/2 onion and garlic clove.
- 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.
- Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid.
- Add the remaining broth, 1 cup at a time.
- Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
- The risotto should be slightly firm and creamy, not mushy.
- Transfer the mushrooms to the rice mixture.
- Stir in Parmesan cheese, cook briefly until melted.
- Top with a drizzle of truffle oil and chopped parsley before serving.