Mushroom Truffle Oil Risotto

This is done the long and methodical way but I promise you it’s worth the wait!

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Mushroom & Truffle Oil Risotto

Yield: 2-4

Author: Anthology of Crumbs

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Risotto is rich which leads to smaller portions and typically a beautiful addition to chicken or meat dishes.

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Ingredients

• 3 tbsp (45 ml) extra virgin olive oil
• 1 onion, finely chopped
• 1 leek, thinly sliced, optional
• 1 medium carrot, diced, optional
• 1 garlic clove, minced
• 1 ½ cups cremini mushrooms, sliced
• 2 ½ cups orzo*
• ½ cup (125 ml) dry white wine
• 3 ¼ cups (765 ml) vegetable or chicken stock**
• ½ cup (50 g) parmesan or asiago cheese, grated
• ¼ cup (just under) (50 g) butter, diced
• 2 tbsp chopped fresh flat leaf Italian parsley
• 2 tsp truffle oil
• Himalayan sea salt & fresh ground black pepper

Instructions

1. In a small saucepan, heat the vegetable stock and keep at a low simmer.
2. Meanwhile, heat a large sauté pan over medium high heat and pour in olive oil.
3. Add onion, leek, garlic, and carrots and sauté for 5-6 minutes, until aromatic and soft. Next, add cremini mushrooms and sauté for 5-6 minutes, or until reduced and soft.
4. Remove mixture and liquid to a bowl and set aside.
5. Next, toast the orzo: Coat with the hot oil and vegetables and cook briefly until they begin to turn transcluent around the edges - pale and golden in colour. This will take a few minutes. Make sure to stir continuously during this step.
6. Add wine, stirring constantly until wine is fully absorbed.
7. Begin adding hot stock, 1 ladleful at a time and stir until the broth is absorbed. Still well after each addition. Continue adding stock, 1 ladleful at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes. Remove from heat.
8. Stir in the reserved vegetables and their liquid. Add parmesan, butter, parsley and truffle oil and stir until risotto is creamy and cheese has melted.
9. Season with salt and pepper. Spoon on to plate and sprinkle a bit of extra chopped parsley on top. Serve immediately.

Notes

*Orzo is also called arborio rice

**It's always a good idea to heat additional vegetable broth to account for evaporation.

Stir, stir, stir and stir some more: Stir risotto as it simmers as this aids in releasing the starch from the grains to obtain the creamy texture. But no need to stir constantly - Stir after each ladleful of stock you add then stir again every 30 seconds or so until almost all the broth is absorbed.

https://www.anthologyofcrumbs.com/recipe-index/mushroom-truffleoil-risotto

mushroom, truffle, risotto, orzo, arborio, rice

dinner, side, vegetarian