Risotto – Wild Mushroom with Truffle Oil

Some members of my cooking club were over the other night for a lesson in risotto, a creamy decadent Italian rice dish .  Risotto is made from Arborio rice, an Italian rice that is short grained and starchier than the standard long grain version typically found in our local markets.
Unlike most rice dishes, Risotto is not cooked covered.  The rice is cooked in an open pan and additional liquid is added and cooked off in stages.  The rice is also stirred frequently during the cooking process, coaxing out the starch in the rice to create the creamy texture.
This wild mushroom risotto is very rich with lots of woodsy mushroom flavor, a hint of creamy romano and parmesan cheeses and finished with aromatic truffle oil, to give it extra exotic mushroom flavor.  Risotto should be served immediately when done, an error I made that night, I was busy plating everything else and forgot to photograph this right away so the risotto has tightened up quite a bit.
Risotto is a fun dish to play with, throwing in a bit of this and that and creating your own version.  Afterall, it is only rice, cheese, broth and whatever spices, vegetables and herbs you decide on, so it is not typically an expensive dish, therefore feel free to try and fail and try again, until you get it right to your liking.
Wild Mushroom Risotto By Debra Crawford
Serves approximately 4 main or 8 sides
1 1/2 Cup Arborio Rice
4 Cups Chicken Broth (heat this to boiling on the stove and then reduce to simmer and keep hot)
1 Cup of mushroom water (from the rehyrdating of the mushrooms)
1/2 Cup White Wine
1 Shallot, Minced
1 Cup Yellow Onion, Diced
2 Packages Assorted Dehydrated Mushroom Mixed about 11/2 cup dry total (you can find these at Ralphs and seasonally at Trader Joes)
2 Cloves Garlic, Minced
2 Tablespoons Fresh Parsley, minced
1 Tablespoon White Truffle Oil
2 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 Cup Shredded Romano Cheese
1/2 Cup Shredded Parmesan Cheese
Freshly Ground Pepper
Note ( i don’t add salt, because the butter, the cheeses and the broth should suffice)
Put the dehydrated mushrooms in a large bowl and cover with boiling water.  Let set for 15 minutes to rehydrate.  Drain, reserving liquid.  Put liquid in pan and reduce to 1 cup and keep hot, this will be your first liquid to use for more mushroomy flavor.
In a large saute pan on medium heat the olive oil and 1 Tablespoon of butter, add the shallot and onion and saute for 5 minutes until they begin to soften.  Add the garlic and cook 1 minute more.  Mix in the risotto and cook for a couple minutes to heat the rice, without browning.  Add the wine and cook off.  When the liquid has been cooked off, add the mushroom liquid.  When the liquid cooks off add a ladle or two 1/2 – 1 cup of the hot broth and the mushrooms.  Repeat stirring frequently.  Continue until the rice is tender, which should be just about the time your liquid is gone.
Add the butter and truffle oil, some freshly ground pepper, cheeses and parsley, stir thoroughly and serve immediately.
Wild Mushrooms Rehydrated
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