Mushroom Risotto

Recipe courtesy Tyler Florence

Show: Food 911Episode: Rice is Nice--Venice CA

Rated: 5 stars out of 5Rate itRead users' reviews (35)

RECIPE
COMMENTS & REVIEWS(35)

Cook Time:
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Level:
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Yield:
4 to 6 servings

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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.

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Comments & Reviews

recipe Mushroom Risotto
Kristin Little Canada, MN 01-27-2010
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underwhelmed
Rated: 3 stars out of 5

I made this risotto for dinner so that I could make it into risotto balls the next day, and I was underwhelmed by the... flavors. Maybe I needed a stronger wine - - - it just lacked flavor. I guess I'd add some spiced chorizo or something to kick it up next time, as I thought it could use either heat or acid, or both - it was a one dimensional recipe, despite the fact that I love truffle oil.Read more
recipe Mushroom Risotto
Chris Enterprise , AL 01-26-2010
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Took a while, but DELICIOUS!
Rated: 5 stars out of 5

This was my first attempt at risotto. The recipe was easy and straightforward for me, and I ended up substituting all over... the place (and even omitted the wine) but it turned out wonderfully. I thinking I'll knock the broth down slightly to maybe 6 cups, as mine was maybe a bit too mushy and rich, but I was absolutely impressed with this one. Will be going into regular rotation in my kitchen, even if I do have to stir for 45 minutes (in my case).Read more
recipe Mushroom Risotto
Eve Middlebury, CT 01-20-2010
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FANTASTIC!!
Rated: 5 stars out of 5

A lot of stirring but well worth it. I used red wine instead of white becuause i didnt have white on hand and it still came... out great! I also added in way more fresh graded parmasean cheese than the recipe called and it was sooooo yummmy. give it a tryRead more
recipe Mushroom Risotto
Jane Manchester, DE 01-14-2010
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Good and Easy
Rated: 5 stars out of 5

This recipe was my first try at making risotto and it was great. I did modify the recipe to fit my budget. I substituted... olive oil for the truffle oil. I only used one type of mushroom - baby bella - and it was still delicious. The recipe is easy to follow and I would highly recommend it. Read more
recipe Mushroom Risotto
Joey San Diego, CA 01-13-2010
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Divine!
Rated: 5 stars out of 5

I have never made any kind of risotto before, and I was a little nervous as to how it would turn out, but this recipe was... absolutely superb. I wanted to make this for a vegetarian christmas potluck dinner, but first I wanted to see if it would be worth it. I found a local restaurant which had a wild mushroom risotto on its menu, and I tried it out so that I had an idea of what it was supposed to be like. It was pretty good, so I forged ahead and made this recipe myself. This recipe was so much more delicious that the restaurant's dish, I couldn't believe it! It was a hit at the potluck party. Everyone went back for seconds. I served it with a dollop of whipped goat cheese just to add a little variation. Also, to make it vegetarian, I used vegetable broth instead of chicken, and it was still delectable. But the next time I make this, and I will make this again, I'll use chicken broth.Read more
recipe Mushroom Risotto
Margaret Boise, ID 01-04-2010
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Truffle Oil is synthetic skip or buy the real thing
Rated: 4 stars out of 5

I haven't tried this recipe yet but I say skip the truffle oil. Truffle oil is just olive oil with chemicals added to it to... mimic truffle flavors. Truffles are too expensive and their flavors are too perishable to distill into oil.Read more