Recipe by Julesong
A delicious and comforting mushroom risotto, from Tyler Florence. Featured on Food 911.
- 1 ounce dried porcini mushrooms, wiped of grit
- 8 cups low- no- sodium chicken broth, divided
- 3 tablespoons olive oil, divided
- 1 1⁄4 cups diced onions, divided
- 2 garlic cloves, minced, divided
- 1 lb fresh portobello and cremini mushroom, sliced
- 2 bay leaves
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons butter
- salt & freshly ground black pepper or tricolor pepper
- 1 tablespoon black truffle oil
- 2 cups arborio rice
- 1⁄2 cup dry white wine
- 1⁄2 cup freshly grated parmesan cheese
- truffle oil, for garnish
- chopped fresh Italian parsley, for garnish
Directions See How It's Made
- In a medium saucepan, heat the chicken broth over low temperature.
- Remove 1 cup of the warmed broth and place it in a bowl together with the dried porcini mushrooms; set aside to reconstitute.
- In a large skillet over medium heat, add 1 tablespoon olive oil, then add half of the diced onion and 1 of the minced garlic cloves, and cook until translucent while stirring, about 5 minutes.
- Add the sliced mushrooms, bay leaves, thyme, parsley, and butter, and sauté until lightly browned, about 5 minutes; season to taste with salt and freshly ground pepper.
- Drain reconstituted porcini mushrooms of any excess broth.
- Drizzle onion and mushroom mixture with truffle oil, then add the reconstituted porcinis and sauté for 1 minutes; season to taste again, if necessary, then remove from heat.
- Over medium heat, add the remaining 2 tablespoons of oil to a saucepan, rolling to coat the bottom and up the sides a bit, then add the remaining onion and garlic and sauté for 2 minutes.
- Add the uncooked rice and stir until it is coated well with the oil in the pan and sauté, stirring, until it opaque, about 1 minute (this prevents the rice grains from sticking).
- Stir in the wine and cook until it is nearly evaporated, about 7 minutes.
- Add 1 cup of the warm broth and cook, stirring, until the rice absorbs all the liquid; add another 1 cup of broth and continue to cook, stirring, adding 1 cup at a time as the rice absorbs each addition, until all broth is used (it should be slightly firm and creamy, not mushy).
- When all the broth has been absorbed, add the mushrooms into the rice mixture, then stir in the Parmesan and cook until cheese is melted.
- Garnish with a drizzle of truffle oil and chopped parsley, and serve.