Author Notes
First of all, its pretty hard to find a risotto that is yummy and 100 % vegetarian. Second, mushrooms are the best things this good earth ever created. Now I know that mushroom risotto is as common as Justin Bieber's face, but hey its good and its quite simple thing to make. and this is my favorite recipe. Truffle oil just magnifies this dish to heavenly proportions. (If you can afford real truffles, that would be even better!) - yella —yella
Test Kitchen Notes
This wild mushroom risotto makes an incredibly simple, yet elegant dish. Each bite combines subtle hints of shallot, garlic, and butter with diverse flavors of meaty mushrooms. The truffle oil highlights the mushrooms earthiness and the buttery risotto is so creamy it nearly melts in your mouth! Finish the dish with a cool glass of white wine - it’s the perfect compliment to your decadent mushroom meal. - Bonnie Rae —Bonnie Rae
Ingredients
- Sauteed Wild Mushrooms
-
12 ounces
wild mushroom combo, my fav : oyster, champignons de paris, chanterelles, morels, shiitakes
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1 handful
dried shiitakes
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1 1/2 cups
cold water
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1 tablespoon
butter
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1 tablespoon
olive oil
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1
clove fresh garlic, minced
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1 tablespoon
light colored soy sauce
- Risotto
-
5 cups
veggie stock
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2
shallots, diced
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3 tablespoons
butter
-
1/2 cup
dry white wine
-
1 1/2 cups
Carnaroli rice
-
1 cup
parmesan cheese, grated
-
1 teaspoon
white truffle oil
-
Sprig
fresh parsley, for garnish
Directions
- Sauteed Wild Mushrooms
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Rehydrate the dried shiitakes in a bowl of cold water for about an hour prior. If you want to speed up the process, use warm water for 30 min. Save the water from the shiitakes to add to the stock later on.
-
Sautee fresh and dried mushrooms in olive oil and butter over low-medium heat until the juices of the mushrooms come out. Add soy sauce and garlic and reduce heat to low for 5 min. Remove from heat.
- Risotto
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Heat veggie stock to a bare simmer and add the (strained) shiitake water.
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Stir shallots in 2 tablespoons butter in saucepan over moderate heat until they look nice and glazed and have softened. Add rice and stir for one 1 minute. Add wine and cook until absorbed. (Always keep stirring)
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Ladle in 1 cup broth and cook until absorbed (about 2 minutes). Continue adding broth (about 1/2 cup at a time), allowing the broth to be absorbed before adding the next. After about 20 min rice should be tender and creamy. Keep leftover broth for thinning later if you wish.
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Remove from heat and stir in cheese, remaining tablespoon butter. Adjust seasoning to taste.
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Slowly stir in mushrooms and truffle oil. Cover the pan and let stand for a couple minutes. You can thin risotto with some of remaining broth if you wish. Serve immediately with parsely garnish.
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