Mushroom Risotto

by Tyler Florence

A creamy and flavorful risotto packed with fresh and dried mushrooms, herbs, and Parmesan cheese.

Mushroom Risotto

  • Servings: 4-6 servings

The addition of truffle oil adds an extra touch of luxury, making this dish perfect for a special occasion or a comforting meal on a chilly day.

Ingredients

  • 8 cups chicken broth, low sodium
  • 3 tbsp olive oil, divided
  • 1 onion, diced, divided
  • 2 garlic cloves, minced, divided
  • 1 lb fresh portobello and crimini mushrooms, sliced
  • 2 bay leaves
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh Italian parsley, chopped
  • 2 tbsp butter
  • Salt and pepper
  • 1 tbsp truffle oil
  • 1-ounce dried porcini mushrooms, wiped of grit
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup fresh Parmesan cheese, grated
  • Fresh Italian parsley, for garnish

Directions

  • Heat the chicken broth in a medium saucepan and keep warm over low heat.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 garlic clove, cook, stirring, until translucent, about 5 minutes.
  • Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.
  • Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in 1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
  • Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
  • Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.
  • Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

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