Truffle Mushroom Risotto

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Truffle Mushroom Risotto

This one is really fungi!

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 454kcal

Ingredients

4 cups chicken stock
1 lb cremini mushrooms (thickly sliced)
2 tsp olive oil
1/2 tsp fresh thyme leaves
salt and black pepper, to taste
1 medium onion (diced)
5 cloves garlic (minced)
1 cup arborio rice
¾ cup white wine
¾ cup parmesan (freshly grated)
2 tsp truffle oil
shaved parmesan (for garnish)
3 Tbsp chives (for garnish, sliced in ½ inch pieces)

US Customary - Metric

Instructions

In a medium saucepan, heat stock over low heat and cover.
Heat a very large sauté pan over medium-high heat. Once hot, add mushrooms in a single layer, working in batches if necessary. Heat mushrooms with no oil or salt at first. Cook for 2-4 minutes, or until mushrooms are whistling.
Add in olive oil and thyme, then stir mushrooms. Cook until mushrooms are browned on both sides; stir in salt and pepper. Remove mushrooms from heat and set aside.
In a heavy bottomed stockpot or a dutch oven, heat butter over medium heat until melted. Add in onions and cook for 3-4 minutes or until browned. Add in garlic, stir, and cook until garlic is fragrant (about 30 to 60 seconds).
Add rice to onion mixture. Cook until rice is lightly browned and toasty, about 4 minutes. Pour in white wine and cook until wine is reduced, about 3 minutes.
Add stock into rice mixture about ½ cup at a time, adding more when the stock is almost absorbed into rice, stirring occasionally. (Each addition takes a few minutes to absorb.)
Once the stock is all in the rice and the rice is cooked through, stir in cheese until melted, then remove from heat.
Stir truffle oil into the mushroom mixture. Fold mushrooms into risotto. Serve and garnish, as desired.

Notes

Browned edges on mushrooms are easy if you don't crowd the pan. Leave some room around them like you're baking cookies and DO NOT STIR until they're browned on one side; also start the mushrooms out browning dry in the pan, and don't salt until the end.

I'm just weird like that and I'm picky about sautéed mushrooms, but you could totally throw them in the pan in a big clump if you don't care about such silly things; I'm just a bougie foodie.

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