I love cooking (as much as I love eating) delicious food. Whenever people say that cooking too difficult or time-consuming, I like to suggest recipes that are neither.
Risotto has a bad reputation for being both a laborious food and one that’s easy to mess up. However, if you follow this recipe & you’ll have a lovely dinner in a half-hour. The earthiness of the mushrooms balance creaminess of the risotto and the decadence of the truffle oil.
Mushroom risotto with truffle oil
adapted from Tyler Florence’s recipe
Makes 2-3 servings
Cooking time: about 30 minutes
- 4 cups of low sodium vegetable broth
- olive oil
- 1/2 tbsp. truffle oil
- 1/2 pound of baby bella mushrooms
- bay leaf
- sea salt
- black pepper
- garlic (fresh & minced or powdered)
- 1 tbsp. butter
- 1/2 oz. dried porcini mushrooms (cleaned)
- 1 cup Arborio multigrain rice
- 1/4 cup Sauvignon Blanc
- 1/4 cup grated parmesan cheese
- Heat vegetable broth in a small pot and keep warm over low heat.
- In a bowl, reconstitute the dry porcini mushrooms in 1 cup of vegetable broth and set aside.
- Heat some olive oil in a large skillet. Saute 1/2 of the onions with garlic until onions are translucent. Add baby bella mushrooms and seasonings.
- Drizzle in truffle oil, then add porcini mushrooms. Season again with sea salt & pepper, then set aside.
- In the same skillet, add more olive oil and sauté the rest of the onions with garlic powder. Add Arborio rice and stir quickly with a wooden spoon for 1 minute until rice is well-coated & opaque. Slowly, stir Sauvignon Blanc in little by little until it is almost all evaporated.
- Then, slowly stir in the rest of the vegetable broth little by little until it becomes slightly firm & creamy.
- Add mushrooms to risotto and fold in parmesan cheese until melted.
- Garnish with thyme, parsley, oregano, and a little drizzle of truffle oil and enjoy!