mushroom risotto touched with truffle oil


i love risotto and wonder why we don’t make it more. some of the more basic one’s really call for ingredients that shouldn’t send one to the store for the entire recipe. if you have chicken stock, arborio rice, and onion in the pantry and fresh parmesan and white wine in the fridge, than chances are the grocery list will be short. this recipe calls for marscapone cheese. creme fraiche would be a fine substitute as well. (i make my own creme fraiche and try to have it on hand all the time.) so my quick run to the store was only for the mushrooms, the marscapone, and parsley. oh, and a fresh baguette!


2 tbs extra virgin olive oil

1 medium sweet yellow onion, finely chopped

2 c arborio rice

1 1/2 c white wine

1 1/2 cups mushrooms of your choice. combine portabello, crimini, shiitake, but no button!

1/3 c marscapone cheese

1/2 c fresh parmesan cheese

salt and pepper

truffle oil

pour chicken stock into a large saucepan and bring it to a simmer. the hot stock helps the absorption process.

in a large 4 quart saute pan heat the extra virgin olive oil over medium high heat and add the onions. saute until translucent, about 5 minutes. season with a teaspoon of salt and pepper. add the arborio rice and saute with the softened onions for a couple of minutes. add the white wine and stir consistently until liquid is almost absorbed, about 2-4 minutes. using a ladle, add 1 and a half cups of chicken stock at a time, still stirring consistently until the rice absorbs the liquid. *to test if the rice is ready for more broth, with a spoon, cut through the risotto to separate and if the liquid runs back together, than keep stirring. if liquid stays apart, it is time for the next addition* repeat this process until about 4 cups of stock have been absorbed. add the mushrooms and the remaining stock and stir until absorbed. the risotto is ready when has softened and the liguids have absorbed. it should be soft, but with a little bit of a bite to it. stir in the marscapone and half the shredded parmesan until combined. add more salt and pepper to taste.

place the risotto in individual serving dishes and lightly drizzle with truffle oil* and sprinkle with the remaining parmesan and parsley. serve immediately with a fresh baguette.

*a little bit of truffle oil goes a long way. be careful with how heavy you drizzle. feel free to place the bottle of oil on the table so your quests can add more if they so desire.

bon appetit!


About tasteinspired

This entry was posted in comfort food, italian, main course and dinner, vegetarian and tagged , , , , . Bookmark the permalink.

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