Truffled Wild Mushroom Risotto

Truffled Wild Mushroom Risotto

by abracashaba
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Oh. My. Risotto.

This recipe is otherworldly. I am not tooting my own horn, this wild mushroom truffled risotto is better than any risotto I’ve ever had from a restaurant. Make sure to make this for a special occasion or even a date night in.

Risotto gets a bad reputation because you have to stir it often, but I can assure you risotto is actually very simple and worth all the babysitting. In fact, I always lower the heat to medium and stir every couple of minutes. I even get all my prep dishes done while making risotto, so it really isn’t that daunting.

I was able to order wild mushrooms from a local purveyor, here in Vancouver I used West Coast Wild Foods. The mushrooms I used this time were Cauliflower, Maitake and Chanterelles. Using a variety of mushrooms will add depth and different textures.

If you can’t get your hands on wild mushrooms, you can substitute with cremini, portobella and/or shiitake. I used truffle powder, but if you have truffle oil you can use it very sparingly at the end. You don’t want to overpower the risotto with truffle, its just a nice accent to the wild mushrooms.

Truffled Wild Mushroom Risotto

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Ingredients
  • 5tbsp butter, 3tbsp and 2tbsp split
  • 3 cups of mixed mushrooms, chopped
  • (Wild varieties or cremini/portobello/shiitake)
  • 1 large shallot, finely chopped
  • 4 garlic cloves, crushed
  • 1/4 tsp garlic salt
  • Pepper to taste
  • 1 1/2 arborio rice
  • 1 cup white wine
  • 6-8 cups chicken broth, warm
  • 1 tsp truffle dust or truffle oil
  • 3/4 grated Parmesan
  • Extra Virgin olive oil, Parmesan and chopped parsley for garnish
Directions
Step 1
Chop mushrooms and shallots and set aside. Warm the chicken broth and set aside.
Step 2
On medium high heat, melt the butter in a large pot. Add the mushrooms and sauté for 4 minutes.
Step 3
Add the shallots and sauté until they start to turn translucent. Add the garlic and sauté for one more minute.
Step 4
Add the Arborio rice and garlic salt/ pepper. Toast the rice for 2 minutes.
Step 5
Pour in the wine and stir the rice. The wine will absorb into the rice and the edges of the rice will turn translucent.
Step 6
Lower the heat to medium and start adding the chicken broth one cup at a time and stir often. Make sure to keep an eye on the rice and stir at least every 2 minutes. The broth will cook the rice and the stirring allows the rice to release the creamy starch.
Step 7
Keep adding the broth and stirring until the rice is cooked to al dente. You don’t want a mushy risotto, but a risotto that still has individual pieces of rice in a creamy sauce. This should take about 30 minutes.
Step 8
Once the risotto is cooked, add the truffle, 2tbsp of butter and Parmesan. Stir well and let cool for one more minute.
Step 9
Garnish with more cheese, parsley and a drizzle of extra virgin olive oil.