Truffle Mushroom Risotto
Truffle Mushroom Risotto Recipe
(adapted from Simply Recipes)
- 4 tablespoons butter
- 2 cups mushrooms, cut into half inch to inch pieces
- 2/3 cup cognac, vermouth, or dry white wine
- 3/4 cup heavy cream
- 7 cups chicken stock
- 1 tablespoon olive oil
- 1/3 cup shallots, peeled and minced
- 1 3/4 cups arborio rice
- 1/3 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons Italian white truffle oil
- Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
- Bring stock to a simmer in a saucepan.
- In a deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low. Add shallots or onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
- Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley. Serve while warm, and sprinkle roughly 1/4 teaspoon of truffle oil onto each serving.