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Mushroom Risotto

November 28, 2011

Risotto, an easy meal with many of your favorite ingredients and mushrooms are high on my list.  My first encounter with this wonderful similar recipe was at “Bice” in Milano, Italy (one of my top five restaurants in Milano and a place I considered “home” after many shopping trips in Milano).  Generally I did not order risotto in Italy although many times at the table I was the lone one, mainly as I had not grown up with many rice recipes and there were just so many different types of pasta I had not tried yet.  Now I make some type of risotto about once a week, yes, I was foolish and young.  I like to try to use two to three different types of mushrooms for this but if you only have one in house it will still be delicious.  And I have substituted the truffle oil with a very good Extra Virgin Olive Oil which will enhance the rice as well.

Mushroom Risotto

Ingredients

  • 8 C. Chicken Stock
  • 3 T. Olive Oil (divided)
  • 2 Lg. Shallots (diced/divided)
  • 2 Garlic Cloves (minced and divided)
  • 1 lb. Baby Portobello Mushrooms and Button Mushrooms (sliced)
  • 2 Bay Leaves
  • 2 T. Fresh Thyme (chopped
  • 2 T. Italian Parsley (chopped)
  • 2 T. Butter
  • Salt (to taste)
  • Freshly Ground Pepper (to taste)
  • 1 T. Truffle Oil
  • 1 oz. Dried Shiitake Mushrooms
  • 2 C. Arborio Rice
  •  1/2 C. Dry White Wine
  • 1/2 C. Parmesan Cheese (freshly grated)
  • Fresh Parsley (for garnish)

Preparation

  1. Heat the stock in a medium saucepan and keep warm over low heat
  2. Heat 1 T. of oil in large frying pan on medium; add 1/2 the onion and 1 garlic clove and cook while stirring until translucent (approx. 5 min.)
  3. Add the fresh mushrooms, herbs and butter; saute for 3-5 minutes until lightly browned; season with salt and pepper
  4. Drizzle in the truffle oil; add the shiitake mushrooms and season with salt and pepper again; saute 1 minute/remove from heat and set aside
  5. Coat another pan with 2 T. of oil; saute the other 1/2 onion and garlic; add the rice and stir until rice is well coated and opaque; add the wine and continue to stir until wine is nearly evaporated
  6. Ladle 1 cup of the stock while stirring into the rice; add 1 C. at a time and continue to cook and stir (rice will absorb each addition of stock)
  7. Add the mushrooms to the rice mixture; stir in the Parmesan and cook briefly until melted
  8. Serve on warmed plates and top with a touch of truffle oil and chopped parsley

Serves 6-8

Recipe from Tyler Florence at www.foodnetwork.com

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4 Comments leave one →
  1. November 29, 2011 00:37

    One of my favorites. Looks beautiful.

Trackbacks

  1. Mushroom Risotto Cakes « "Deja Vu" Cook
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