Mushroom Risotto with Parmesan and Truffle Oil
From Julie Van Rosendaal
Creamy risotto makes a perfect vehicle for truffle oil, and earthy mushrooms complement their fungal cousins.
- 2 T. canola or olive oil
- 1/4 c. butter, divided
- 1 small onion or 2 shallots, finely chopped
- 1 c. assorted fresh mushrooms, sliced or roughly chopped
- 2 t. chopped fresh rosemary or thyme
- 1-1/2 c. arborio rice
- 1/2 c. dry white wine (optional)
- 5-6 c. chicken stock, warmed
- 1/2 c. freshly grated parmesan cheese
- salt and freshly ground pepper, to taste
- 2 t. truffle oil, or to taste
Set a medium saucepan over medium-high heat and add the oil and half the butter. When the foaming subsides, add the onion and cook for 3-4 minutes, until soft. Add the mushrooms and rosemary or thyme and cook, stirring often, until the mushrooms soften, the excess moisture cooks off and the mushrooms begin to brown.
Add the rice and stir for a minute to coat the grains with some of the oil. Continue to stir the rice for a minute or two. Add the wine and cook until it evaporates. Add the stock a ladleful at a time (about half a cup), cooking until the rice absorbs the stock and your spoon leaves a trail on the bottom of the pan.
Continue adding stock, stirring often (it doesn’t have to be constant), until all the stock is used and the rice grains are tender, but still slightly firm in the middle. Finish with the remaining butter and a good grating of parmesan cheese. Season with salt and pepper, if needed, and serve immediately, topped with a drizzle of truffle oil and extra cheese. Serves 4 to 6.