Mushroom Risotto

“After enjoying Angela’s Creamy Valencia Risotto and watching too many cooking competition shows, I decided to find a mushroom version. This one is excellent! I wasn’t able to find truffle oil, so I omitted it and it still turned out great.” – April Ferre

Mushroom Risotto

Course: Main Courses – Pasta & RIce, Side Dishes – Rice & Beans

Ingredients

  • 8 Cups Chicken Broth
  • 3 Tablespoons Olive Oil Divided
  • 1 Onion Diced, Divided
  • 2 Cloves Garlic Minced, Divided
  • 1 Pound Portobello and Crimini Mushrooms Sliced
  • 2 Bay Leaves
  • 2 Tablespoons Fresh Thyme Chopped
  • 2 Tablespoons Fresh Italian Parsley Chopped
  • 2 Tablespoons Butter
  • Salt and Pepper
  • 1 Tablespoon Truffle Oil
  • 1 Ounce Dried Porcini Mushrooms Wiped of Grit
  • 2 Cups Arborio Rice
  • 1/2 Cup Dry White Wine
  • 1/2 Cup Parmesan Cheese Grated
  • Parsely For Garnish

Instructions

  • Heat the chicken broth in a medium saucepan and keep warm over low heat.
  • Reconstitute dried mushrooms in 1 cup of warm chicken broth.
  • Heat 1 Tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.
  • Drizzle in truffle oil, then add the reconsituted mushrooms. Season again with salt and pepper. Saute 1 minute then remove from heat and set aside.
  • Coat a saucepan with remaining olive oil. Saute the remaining onion and garlic. Add the rice and stir quickly until it is well coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
  • Now, with a ladle, add 1 cup of the 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. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

2016 Recipe – April Ferre – From the Food Network courtesy of Tyler Florence