Wild mushroom and truffle risotto

Recipe from: 5/1/2009
recipes, truffle, mushroom, risotto

Ingredients 12
Servings 4
Time 15

Ingredients

  • 2
    cup
    alborio rice
  • 1
    large onion
  • 4
    Tbs
    butter
  • 1
    l
    good chicken stock
  • 200
    g
    porcini mushrooms (use dried if you have to)
  • 200
    g
    portabellini mushrooms
  • 200
    g
    morel mushrooms
  • 1
    Tbs
    thyme leaves
  • 4
    cloves garlic, grated
  • 100
    ml
    truffle oil
  • 250
    ml
    good white wine
  • 100
    g
    good Parmesan cheese
 

Method

45
 
Chop the onion finely and sauté in the truffle oil until soft. Add the garlic and cook for a further 2 to 3 minutes. Add the rice and stir until it starts to go opaque. Add the wine and let the alcohol burn off for a few minutes. Start to add the stock, 1 ladle at a time, every 5 minutes or so.
The rice will slowly absorb the stock and start to go a more creamy consistency. Do not let the rice stick to the bottom and do not stir too much, or it will become sticky.

In a separate pan, add the butter and sauté the mushrooms with the thyme, and add to the rice half way through cooking. This will take about 40 minutes and by the end the rice should have a slight bite to it and not be mushy. Season to taste and add the Parmesan cheese. Serve with a light drizzle of truffle oil.
 

Read more on: starch  |  sauté  |  slow cook  |  recipes
 

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