Food Network: Mushroom Risotto

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Mushroom Risotto
Recipe courtesy Tyler Florence

Ingredients
8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil
1-ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated

Fresh Italian parsley, for garnish

Directions
Heat the chicken broth in a medium saucepan and keep warm over low
heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic,
cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter.
Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil
then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season
again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic
clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks
the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly
all evaporated.

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the

liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to
absorb each addition of broth before adding more. The risotto should be slightly firm and creamy,
not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until
melted. Top with a drizzle of truffle oil and chopped parsley before serving.