Mushroom Risotto
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
47
Sourness
34
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
8 cups
Chicken Broth (low sodium)3 tbsps
Olive Oil (divided)2 tbsps
Thyme (fresh, chopped)2 tbsps
Butter1
Salt2 cups
Arborio Rice1 cup
White Wine (dry)Directions:
1
Heat the chicken broth in a medium saucepan and keep warm over low heat
2
Heat 1 tablespoon of oil in a large skillet over medium heat
3
Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes
4
Add the fresh mushrooms, herbs and butter
5
Saute for 3 to 5 minutes until lightly browned, season with salt and pepper
6
Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth
7
Season again with salt and fresh cracked pepper
8
Saute 1 minute then remove from heat and set aside
9
Coat a saucepan with remaining 2 tablespoons of oil
10
Saute the remaining 1/2 onion and garlic clove
11
Add the rice and stir quickly until it is well-coated and opaque, 1 minute
12
This step cooks the starchy coating and prevents the grains from sticking
13
Stir in wine and cook until it is nearly all evaporated
14
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid
15
Add the remaining broth, 1 cup at a time
16
Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more
17
The risotto should be slightly firm and creamy, not mushy
18
Transfer the mushrooms to the rice mixture
19
Stir in Parmesan cheese, cook briefly until melted
20
Top with a drizzle of truffle oil and chopped parsley before serving