Truffled Wild Mushroom Risotto

You will need:


• 3 cups of assorted wild mushrooms
• 2 large shallots, finely chopped
• 2 cloves of garlic, minced
• 2 cups risotto rice (aborino)
• EVOO
• 3 sprigs of thyme
• 1 cup dry white wine
• Approx. 2 cups chicken broth
• Fresh ground black pepper to taste
• Salt
• 4 tbsp unsalted butter
• 1 cup freshly grated parmesan cheese
• Water

In a saucepan, heat your chicken broth over low heat (you do this because you don’t want to add cold chicken broth to a hot risotto mixture). In a large heavy deep bottom pan heat up some EVOO over medium-high heat and add your mushrooms, garlic, shallots and thyme. Next, add in your rice (you may need another drop of olive oil at this stage) and stir your rice around to coat it with the oil. When the rice has taken on a pale, golden color (about 2 minutes), pour in your wine and stir constantly as the wine absorbs. Next, add in ½ cup of chicken broth and stir until the liquid is absorbed. Once absorbed add ½ cup of water until absorbed. Repeat this process rotating between chicken brother and water until the rice is cooked and slightly al dente (about 20 – 25 minutes). *Note* in order to cook risotto properly you MUST be constantly stirring liquid until absorbed - adding more liquid - and stirring again etc…*

Make sure you do a taste check to make sure it is cooked (if its not – that just means add more liquid and keep stirring)

Once your rice is cooked and it has a thick and slightly sticky consistency, turn your heat to low and add in your butter, cheese and some salt and pepper to taste.

Lastly, plate your risotto and drizzle a good amount of truffle oil over each plate.

Option:
Set aside some extra wild mushrooms such as oyster or shitake and in a separate small pan melt some unsalted butter with a touch of minced garlic and 2 tablespoons of finely chopped Italian parsley and simmer up some extra mushrooms to top each serving of risotto for extra taste and beautiful presentation.

Preferred pairing option:
Steak, veal medallions or rack of lamb.


Happy Cooking!


Xo Chef Natty