Mushroom Risotto and Truffle Oil
March 03, 2006
This recipe is a follow-up to the Saffron Shrimp and Pea risotto posted on 1/8/06. This version contains no meat and is perfect for the fungus lover among us. This post also features a step-by-step demonstration of the cooking stages for risotto that will help the cooking impaired better grasp the steps for cooking this dish.
Risotto, as I mentioned previously, is made in Italy from native medium-grain varieties of rice that can tolerate the rigorous method of cooking that removes the starch from the rice and becomes the thickening agent of the dish giving it the creamy texture that makes it famous.
You will need:
- 2 c of dry risotto (don't buy a oartially cooked brand)
- 1/4 c of minced shallots or white onion;
-3 cloves of crushed garlic;
- 1 c of chopped cremini and chitake mushrooms;
- 1 small handful of dried porcini mushrooms;
- 3 tsp of truffle oil;
- 3/4 c of grated parmesan (fresh!);
- 1 c of sweet peas (optional);
- olive oil; salt.
For the broth: 1 washed and halved potato, 1 quartered zuccinni; 1/2 white onion; 1 carrot. Substitute this broth for 3 c of chicken stock, 3 cups of vegetable broth, and 1 c of water.
Step One: In a stock pot, combine 6 cups of water, 1 c of white wine, and potato, zuccinni, carrot and onion. Bring to a boil.
Step Two: In a separate large saute pan, combine risotto, onions, garlic, and 3 tblsp of olive oil over high heat. Stir constantly for 2 minutes.
Step Three: ladle in 2 cups of liquid from boiling cup of broth. Stir until liquid is absorbed by rice. The rice should slowly thicken from this repetative process. You will repeat this step for 18 minutes, being sure to only ladle in a cup or two at a time until it is absorbed, and stir constantly. In total, you will have added about 6-8 cups of liquid, depending on your high heat temp on the stove and altitude.
Step Four: Add mushrooms and peas. Cook for another 4 minutes.
Step Five. Remove from heat, place in a large mixing bowl and add cheese and salt. Stir in truffle oil. serve over spinach.
