Monday, August 15, 2011

When the Cat's Away, the Mice Eat Risotto!

My husband can't fathom a meal without meat.  But guess what?  He's out of town!  My mind starts spinning and my heart instantly flutters at the thought of my Truffle-Scented Mushroom Risotto!  I have studied tons of recipes for risotto and none of them are consistent. Some use an enormous amount of liquid to rice, some add mascarpone cheese, and some add heavy cream, etc. However, remember that risotto is just rice...rice that has to be lovingly tended to with a little commonsense.  This recipe is relatively simple (for a risotto) and utilizes fresh mushrooms and white truffle oil.  Remember, the rice should be slightly firm (al dente) and creamy, never mushy. The amount of stock called for may not be necessary if the rice is done (taste it) or more may be needed (taste it).  It should ooze on the plate and never "stand up".  This recipe is such a luxury, I've even served it at Christmas!  Cielo!

Truffle-Scented Mushroom Risotto

Serves 4-6 as main course with salad and bread, or 6-8 as a side dish to beef or chicken


5 cups chicken, vegetable, or mushroom stock (warmed in a pot on the stove and held there)
3 tablespoons unsalted butter
2 tablespoons olive oil
2 shallots, chopped
1 pound assorted mushrooms, sliced
1 tablespoon chopped fresh thyme
1 1/2 cups Carnaroli rice or Arborio rice
1/4 cup dry white wine (such as Sauvignon Blanc), dry vermouth, or in a pinch, dry sherry
1/2 cup freshly grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper
Chopped Italian flat leaf parsley, for garnish
White truffle oil, for garnish


In a large saucepan, melt 2 tablespoons of butter with the 2 tablespoons olive oil over medium heat.  Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms and thyme and cook until the mushrooms release their juices, about 5 minutes. Season with salt and pepper.  Add the rice and stir to coat.  Keep stirring until the rice smells "nutty" and looks opaque, about 2 minutes.  Add the wine and simmer until the wine has been absorbed, stirring frequently.

Now, using a ladle, ladle about 1 cup of warm stock at a time, stirring frequently until almost absorbed.  Keep doing this until the stock is almost gone.  Start tasting the rice to see if it is slightly firm and creamy, NOT MUSHY.  When the rice is perfect (about 20 minutes after adding to the  pan), remove from the heat, and stir in the Parmigiano Reggiano and remaining tablespoon of butter until melted.  Season with salt and pepper.  Cover the pan for 2 minutes.

To serve:

Ladle into warm shallow bowls.  Drizzle with the white truffle oil.  Garnish with a sprinkling of parsley.  Smell it, it smells amazing!  Now enjoy!


  1. Served with a large side of Porterhouse sounds magnificent!

  2. Ignore my husband's idiotic porterhouse comment...he thinks he's funny...thanks baby!