Mushroom Risotto

Recipe courtesy Tyler Florence

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

Rated: 5 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

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
J Cranston, RI 09-28-2009
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Fantastic!
Rated: 5 stars out of 5

This recipe is to die for, I had 2 servings along with some of the dry wine! It is awesome, can't wait to make it for... friends. Jerry Rhode IslandRead more
recipe Mushroom Risotto
Jeff Clarksburg, MD 09-06-2009
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mmmm good
Rated: 5 stars out of 5

Great recipe. Time consuming but worth it. I only had some dried wild mushrooms and regular button mushrooms but it was... still delicious. I did use more parmesian cheese(full cup) than in called for and a little more white wine (3/4 cup). Read more
recipe Mushroom Risotto
Lorri Naples, FL 07-23-2009
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OMG! Tyler this recipe rocks!
Rated: 5 stars out of 5

The only thing I would add to this recipe is when you start the prep: open the wine, and pour yourself a glass. It makes the... stirring way more fun! Tyler this was my first try at risotto and it tasted like I'd been making it forever. I prepped everything before my girlfriend came over and then we split the mushroom saute and the rice tasks on two different burners at the same time. We just had a blast. We could not believe how great it turned out... and now... we improvise! Thanks!Read more
recipe Mushroom Risotto
Becca Mount Pleasant, SC 07-16-2009
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Delicious!
Rated: 5 stars out of 5

Great dish. A little time consuming but otherwise easy! I used the exotic blend of mushrooms in the produce section of the... grocery along with the dried porcini and it turned out great! Thanks Tyler!Read more
recipe Mushroom Risotto
MK Fulton, NY 04-13-2009
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Easy and delicious!
Rated: 5 stars out of 5

I make this risotto regularly. I've tried several different recipes, but this is the easiest to follow and easily the most... delicious! I've done it both with and without the truffle oil and it does taste slightly different with the truffle oil- but just as good! I've also substituted medium grain rice for the aborio and it's excellent, too. I've also varied the kinds of mushrooms- always with pleasing results. The leftovers are just as good, too! I tend to add a little more garlic and parm, and little less mushrooms- but it's always ALWAYS excellent and a crowd-pleaser.Read more
recipe Mushroom Risotto
Deborah Folcroft, PA 11-20-2008
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Exquisite risotto recipe!
Rated: 5 stars out of 5

I followed the recipe exactly as Tyler Florence developed it, and it was absolutely primo!!! The white wine and the truffle... oil are most important to the balance of flavors in this divine risotto. Yum, it is in my favorites section of the recipe file, and destined to be a long time go to recipe for me and my family.Read more