Mushroom Risotto with Parmesan and Truffle Oil

by thomandaimee


When one mentions truffles, fine-dining restaurants often comes into mind. The elusive ingredient seems out of reach most of the times. Truffle oil might not be anywhere close to the actual product, but this risotto seems to step into a whole new dimension when doused with it. Mushrooms very much find their way into our menus often. We love the earthy textures and they are just perfect for an autumn menu, non?

Mushroom Risotto with Parmesan and Truffle Oil
Adapted from Paul Heathcote

Serves 10

85g unsalted butter
835g assorted mushrooms (We used brown, portobello, shiitake and dried porcini mushrooms)
2 shallots, chopped
2 garlic, chopped
415g Arborio risotto rice
170ml white wine (We used chardonnay)
1750ml of chicken stock, plus more if needed
85g unsalted butter
Parmesan, grated
Truffle oil
Salt and pepper, to taste

Directions

Soak the dried porcini mushrooms in warm water for 10 minutes. Drain the mushrooms but keep the porcini-soaked water. You can add the water to the chicken stock but make sure to remove the residue particles from the water. Slice the mushrooms to similar size pieces to enable even cooking.

Melt the first portion of butter in a saucepan and fry the mushrooms at medium high heat (to cook the juices away) until light brown. Add shallots and garlic and cook until soft.

Stir in the rice and cook until the edges of the rice is transparent. Turn up the heat to high and pour the white wine and stir well. Turn down to medium heat.

Add chicken stock until rice is covered, stirring constantly until chicken stock is nearly absorbed. Then add chicken stock again. Repeat this (usually 2-3 times) until the rice looks creamy and is al dente.

Add remaining butter and season with salt and pepper. Serve with thin grated slices of parmesan cheese and a few drops of truffle oil (so as not to overwhelm the whole dish) and serve.

TIPS:

The fire needs to be on high heat when adding the wine to ensure the alcohol is evaporated. Otherwise, it would leave a bitter taste to the risotto.

Stir the risotto constantly to release the starch from the rice to create a creamy-looking risotto.

Al dente risotto should have a bite to it, but not powdery like uncooked rice. Taste the rice and if it feels powdery, add more stock and cook further.

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