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.
Photo: Mushroom Risotto Recipe


















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By BisBatt
Novi, MI
on January 20, 2012
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I followed the recipe exactly. The risotto was beautiful and creamy, with just the right texture - unfortunately, it was my first interaction with truffle oil. My husband and I both disliked the flavor of the oil - and thought it overpowered the dish. I would make this again - without the truffle oil.
By MurrayAndOllie
Los Angeles
on January 16, 2012
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Used veggie stock and nixed the dried mushrooms (but threw in some chantrelles. Very good!
By princesso9o
Annapolis, MD
on January 15, 2012
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Yum! This wasnt super quick but wasn't too labor intense either. And the product was well worth it...delicious and I will definitely make this again in the future.
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