Risotto has this reputation of being challenging when it's actually so simple! All it takes is the right ingredients and patience!
Truffle butter will forever change the way you cook, it's a rich and earthy flavor that elevated even the most simplest dish.
This wild mushroom and truffle butter risotto is rich, creamy, lavish and the ultimate comfort dish. You’ll be blown away with how easy it is!
Truffle butter is one of my ingredient staples! I always have it stocked in my kitchen to elevate my day to day meals. For example I love melting a teaspoon on my breakfast omelettes, served with sliced avocado, cauliflower toasts and my homemade chimichurri.
The best part is that it’s not as expensive as you think. You can find it at most grocery stores, ether in the butter section or sometimes or the artisanal cheese (not where you find the Kraft singles). The price varies between $8.99-$20.
What is truffle butter and how do I use it?
Truffles are a fungus that grow underground. Truffle butter is a high quality creamy butter that has been infused with bits of truffle.
White vs Black Truffle
White truffle- Sweeter flavor, pungent, super fragrant, hints of garlic, usually not cooked but used best when shaved to top a dish.
Black truffle- Earthy, less fragrant, and musky. Not used to necessarily cook with, but more to add flavor or finish a dish with.
Wild Mushroom Risotto
A rich, classic, authentic Italian dish. It's creamy, savory and perfectly balanced with earthy mushrooms and truffle butter.
- 1 Tbsp olive oil
- 1 lb sliced mushrooms portabella, shiitake, maitake/shimeji
- 2 Tbsp truffle butter or salted butter
- 1 shallot finely chopped
- 1 cup uncooked arborio rice
- ½ cup dry white wine sub dry white vermouth
- 4 cups warm chicken broth you can also use 3 cups chicken and 1 cup mushroom broth
- ¼ cup Parmesan cheese
- 2 Tbsp Chives finely chopped
- Kosher salt and fresh cracked black pepper to taste
- 1 clove garlic smashed
- 1 spring thyme
In a small saucepot warm up 4 cups of chicken broth on medium heat.
In a medium saucepan or cast iron hot over medium-high heat, add 1Tbsp of oil.
Then add sliced mushrooms (try to not overlap them, they need space to cook) season with a generous amount of salt and pepper. Sautee.
Add 1 clove of garlic, spring of thyme, and 1 Tbsp butter, saute for about 6-9 minutes or until golden brown.
Once done set aside.
You will be folding ⅔ of the mushrooms into the risotto and ⅓ for on top.
In a large saucepan on medium heat add 1 Tbsp of butter and 1 Tbsp of olive oil. Add finely chopped shallots and cook on medium-low until the onion is translucent. (approx 2-3 minutes) Do not let them burn or get brown.
Add 1 cup of uncooked arborio rice and stir, coating the rice with the melted butter and oil. Toast the rice only for 1-2 minutes or until there's a nutty aroma. ( do not let it get brown )
Add a ½ cup of dry white wine to the rice, and stir until it is fully absorbed.
Here's where your patience is really needed.
Add one ladle of hot chicken stock to the uncooked rice mixture, stir constantly until the stock is absorbed (almost dry), then add another ladle, stir until absorbed and repeat until you use all the chicken stock.
Take your time and add the stock slowly. Don't even both trying to multitask while doing this step. This will take about 20-30 minutes. The risotto is done when it is al dente but NOT crunchy.
Add ⅔ of the mushrooms to the rice, fold together. Add 2 Tbsp of butter and ¼cup cheese (optional). Salt and pepper to taste, fold together.
For plating use the remaining ⅓ mushrooms for on top of the risotto portion.
Finally, sprinkle fresh chopped chives and a little more cheese.