Wild Mushroom Risotto with Porcini and Truffle Oil
Wild Mushroom Risotto with Porcini and Truffle Oil
Creamy Arborio rice cooked slowly in warm broth with portobello, cremini and dried porcini mushrooms, finished with Parmesan, parsley and a drizzle of truffle oil. Serves 6.
Three kinds of mushrooms go into this risotto: meaty portobello and cremini sauteed with thyme and butter, and dried porcini, soaked in warm broth, for deep, woodsy flavor. A little truffle oil at the end makes it taste like a restaurant dish.
Risotto asks for attention more than skill. Add the warm broth a ladle at a time and keep stirring, and the rice releases its starch into a creamy sauce while each grain stays slightly firm.
Ingredients
Broth
8 cups low-sodium chicken broth
2 bay leaves
Mushrooms
1 ounce dried porcini mushrooms, wiped of grit
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and cremini mushrooms, sliced
Warm the broth. Heat the broth with the bay leaves in a saucepan and keep it warm over low heat. Ladle 1 cup of the warm broth over the dried porcini in a small bowl and let them soak about 20 minutes, until soft. Lift them out, chop them, and pour the soaking liquid back into the broth, leaving any grit in the bowl.
Cook the mushrooms. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add half the onion and 1 garlic clove and cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, thyme, parsley and butter and cook 3 to 5 minutes, until lightly browned. Season with salt and pepper, drizzle with half the truffle oil, add the chopped porcini, and cook 1 minute more. Set aside.
Toast the rice. In a large saucepan, heat the remaining 2 tablespoons of oil over medium heat. Cook the rest of the onion and garlic for 1 minute, then add the rice and stir until it is coated and the edges look translucent, about 1 minute. Pour in the wine and stir until it is almost gone.
Add the broth. Add 1 cup of warm broth and stir until the rice has absorbed it. Keep adding broth 1 cup at a time, stirring often and letting each addition absorb before the next, until the rice is creamy and tender but still slightly firm in the center, about 20 to 25 minutes. You may not need all the broth. Remove the bay leaves.
Finish. Stir in the mushrooms and the Parmesan and cook just until the cheese melts. Serve topped with the remaining truffle oil and chopped parsley.
Nutrition per serving (estimated)
440Calories
57 gCarbohydrates
2 gFiber
55 gNet carbs
14 gProtein
17 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
