Ingredients
- 2 tablespoons olive oil
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 cup mixed wild mushrooms, sliced
- 2 cups Arborio rice
- 3 cups mushroom broth
- 2 cups heavy cream
- 2 truffles, shaved
- 2/3 cup grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish
- Salt and pepper
- 1 truffle to shave
- 2 tablespoons chopped chives
Directions
In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots, garlic and mushrooms. Cook for 1 minute. With a wooden spoon, stir in the rice and saute for 1 minute.
Add the mushroom broth 1/2 cup at a time. Add the cream, 1/2 cup at a time until all of the liquid is incorporated into the rice, stirring constantly, about 20 minutes. The rice is done when it is tender but still firm. Fold in the truffles and cheese. Season with salt and pepper. Simmer the risotto for 2 to 3 minutes. Remove from the heat. Spoon the risotto into a shallow bowl. Garnish with shaved truffles, cheese and chives.
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By mrburkhardt_131...
Eagan, 63
on September 10, 2010
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I decided I need to do more research before trying a recipe. The place I went to told me market price for truffles is between $200 and $800 a pound. It was going to take a week to get them in, and I had to order a half a pound. I'm not sure where to find truffles cheaper or by the single mushroom. I knew truffles were expensive and was prepared to pay for them, but not this much! I substituted a truffle cream that I found at my grocery store and used that as part of the cream the recipe calls for. There were truffle pieces in the cream. I also used a portobella in addition to the wild mushrooms and as the garnish. I had difficulty finding mushroom broth, so I used a portabella mushroom soup. This recipe turned out absolutely perfect! It made well over the four servings and my husband and I will be eating it for days!
The risotto itself was creamy, sweet and very earthy tasting. I added too much cheese and forgot to save some for garnish (oops it turned out a little thick, but still tasted delish! I will undoubtedly make this recipe again, but only for a special occasion, it got a little pricey by the time I bought the truffle cream and wild mushrooms.
My husband's comments: "I'm glad you are starting to cook like your mother!" (HUGE compliment and "I'm embarrassed to say I think the risotto upstaged the surf and turf!" (He's a hunter, who before me, didn't know what risotto was - again huge compliment!
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