Mushroom Risotto
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 4 cups chicken broth
- 3 tablespoons olive oil, divided
- 1 diced onion, divided sometimes i use shallot
- 2 garlic cloves, divided
- 1 lb mushroom, sliced (I use a mixture of cremini, shitake, & portobello)
- 1 bay leaf
- 1 tablespoon fresh thyme
- 1 teaspoon dried thyme
- 1 tablespoon chopped flat-leaf Italian parsley
- 2 tablespoons butter
- salt & pepper
- 1 tablespoon truffle oil
- 1 ounce dried porcini mushrooms, wiped of grit
- 1 cup arborio rice
- 1⁄2 cup dry white wine
- 1⁄2 cup freshly grated parmesan cheese
- fresh Italian parsley (to garnish)
directions
- Heat the chicken stock in a medium saucepan and keep warm on low heat.
- Reconstitute the dried mushrooms in 1 cup of warm chicken broth.
- Drain & set aside.
- Reserve the soaking broth.
- Heat 1 Tbsp of olive oil in a large skillet over medium heat.
- Add 1/2 the onion and 1 clove of garlic.
- Cook and stir until translucent, about 5 minutes. Add the fresh mushrooms, herbs, and butter.
- Saute 5- 7 minutes until browned.
- Add the reconstituted dried mushrooms and drizzle with Truffle oil
- Saute 1 minute,
- Add salt & freshly cracked black pepper
- Remove from heat. Set aside.
- Add remaining oil to a medium saucepan.
- Saute the remaining onion and garlic.
- Add the rice and stir quickly until it is well coated and opaque.(1 minute).
- Add the wine and cook and stir until almost completely evaporated.
- Add the warm chicken stock 1 ladle at a time stirring after each addition until rice absorbs liquid. This step takes about 20 minutes. When done the risitto should be slightly firm and creamy.
- Add the mushroome to the rice.
- Stir in Parmesan cheese.
- Top with a drizzle of truffle oil & chopped Parsley.
- Divine.
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RECIPE SUBMITTED BY
I am a mother of 5, grandmother of 2. I have been cooking for 45 years and it is still my passion. I am married to a chef. My oldest son is also a chef. All my kids are major foodies. We really enjoy getting together for family holidays etc. And it is always all about the food and love & laughter.
The baby in the icon is my 4 year old grandson, Oliver. The pic is me on my 59th b'day, my husband gave me those gorgeous pearls and we had a great evening.
I also must mention the other lover in my life the very hairy, extemely beautiful, totally black cat named Spike; actually he is afraid of his own shadow so we gave him a tough guy name.
One of my sons was a soldier in the Canadian military. I pray for all of our children who so bravely defend our way of life.
I try to do something kind everyday. It really is nice to be nice. I detest pettiness, two faced people and dishonesty. I try to treat everyone I touch with the same respect I would like. Also I try not to sweat the small stuff. This is pretty much my survival philosophy.
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