Wild Mushroom Risotto with Truffle Oil
Wild Mushroom Risotto with Truffle Oil
Potatoes, Pastas and Grains
Ingredients
- 1 1/2 ounces dried porcini mushrooms
- 1 ounce dried chanterelles
- 5 cups hot water
- 1-2 32 ounce cartons of chicken broth
- 3 tablespoons Fustini's Sage and Wild Mushroom olive oil
- 1 large yellow onion, chopped
- 8 ounces shitake or baby bella mushrooms, cleaned and sliced
- 2 1/2 cups Arborio or Carnaroli rice
- 1 cup (or more) dry white wine
- 1 teaspoon fresh thyme, chopped
- 1/3 cup half and half
- 1/2 - 1 cup freshly grated Parmigiano Reggiano
- salt and freshly ground pepper to taste
- 1 tablespoon Fustini's White Truffle olive oil
- Parmigiano Reggiano, shaved for garnish
Directions
- In a medium bowl, soak dried mushrooms in hot water. Let stand 30 minutes to soften. With a slotted spoon, remove mushrooms from soaking liquid, reserving liquid. Chop mushrooms coarsely and set them aside. Strain soaking liquid through a cheesecloth-lined sieve into a medium saucepan. Add broth and bring to a simmer. Adjust heat to keep liquid hot but not boiling.
- In a large, heavy saucepan or stockpot over medium heat, warm Fustini's Sage and Wild Mushroom olive oil. Add onion and sauté, until it begins to soften and turns transparent, about 5 minutes. Add all of the mushrooms and stir until they begin to soften about 5 minutes.
- Add rice and stir until white spots appear in the center of the grains for about 1 minute. Add wine and chopped thyme and stir until the liquid is nearly absorbed about 2-3 minutes. Add more mushroom broth a ladleful at a time, stirring frequently, until rice is al dente and mixture is creamy, for about 20-25 minutes longer. Add half and half and grated Parmigiano Reggiano. Stir to mix well. Fold in Fustini's White Truffle oil. Serve with a garnish of shaved Parmigiano Reggiano.
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