Recipe: Mushroom Risotto

This recipe was delicious! Make sure you add the truffle oil though. It is expensive but definitely worth the purchase :)

Ingredients:

• 6 cups vegetable broth
• 3 tablespoons olive oil, divided
• 1 onion diced, divided
• 2 garlic cloves, minced, divided
• 1 lb fresh portobello and crimini mushrooms
• 2 bay leaves
• 2 tbsp fresh thyme
• 2 tbsp fresh italian parsley
• salt and pepper
• 1 tbsp truffle oil
• 1 oz dried porcini mushrooms
• 2 cups Arborio rice
• 1/2 cup dry white wine

Instructions:

Heat 1 tbsp of oil in a large skillet over medium heat. Add 1/2 the onion and 1 clove of garlic. Cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms and herbs. Sauté 3-5 minutes until lightly browned, season with salt and pepper.

Drizzle in the truffle oil then add the dried porcini mushrooms which were reconstituted in 1 cup of warm vegetable broth. Season again with salt and pepper. Sauté 1 minute then remove from heat and set aside.

Coat a saucepan with the remaining 2 tbsp of oil. Sauté the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until well coated and opaque, about 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in the wine and cook until it is nearly all evaporated.

With a ladle add 1 cup of warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time.

Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture.

Top with a drizzle of truffle oil and chopped parsley before serving.