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Prep 5 mins
Cook 30 mins
This savory recipe is a variation of Emeril's mushroom risotto. The addition of truffle oil to ingredients commonly found in most grocery stores creates a richly layered and aromatic main dish or side. Even diners who are not mushroom lovers (including my 6-year-old son) can't help falling for this voluptuous dish. Serves 6 as side dish, 3 as main course.
- 3 tablespoons butter
- 1⁄2 cup finely chopped onion
- 1 teaspoon minced garlic
- 8 ounces thinly sliced cremini mushrooms (a.k.a. baby portabello)
- 2 cups arborio rice
- 5 -6 cups chicken broth or 5 -6 cups stock
- 1 cup dry white wine
- 1⁄3 teaspoon dried thyme (or 1 tsp. fresh if available)
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup whole milk
- 2 teaspoons chopped fresh parsley
- 2 ounces boursin cheese or 2 ounces other soft herb-infused cheese
- 2 teaspoons truffle oil
- 4 ounces chopped prosciutto (optional)
- In a medium saucepan, bring chicken broth to a simmer and keep warm over low heat.
- In a large, heavy saucepan, melt butter over medium-high heat. Add onions and garlic, and cook, stirring until soft, about 3 minutes.
- Add the mushrooms and thyme. Cook, stirring gently, about 4 minutes.
- Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute.
- Add the wine and cook, stirring, until nearly evaporated.
- Using a ladle, add about 3/4 cup of broth to rice mixture. Cook, stirring frequently, until the stock is mostly absorbed. Add another ladle-full of stock each time the previous addition is nearly absorbed, until the rice is tender and creamy, about 18 to 20 minutes.
- Add milk, Boursin, and parsley. Mix until creamy.
- Remove from heat. Season with pepper to taste. Stir in truffle oil.
- Serve immediately, topping each portion with proscuitto.