Mushroom Risotto

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 cups chicken broth
• 3 tablespoons olive oil, divided
• 1 diced onion, divided sometimes i use shallot
• 2 garlic cloves, divided
• 1 lb mushroom, sliced (i use a mixture of cremini, shitake, & portobello)
• 1 bay leaf
• 1 tablespoon fresh thyme
• 1 teaspoon dried thyme
• 1 tablespoon chopped flat-leaf italian parsley
• 2 tablespoons butter
• salt & pepper
• 1 tablespoon truffle oil
• 1 ounce dried porcini mushrooms, wiped of grit
• 1 cup arborio rice
• 1/2 cup dry wine
• 1/2 cup freshly grated parmesan cheese
• fresh italian parsley (to garnish)

Recipe

• 1 heat the chicken stock in a medium saucepan and keep warm on low heat.
• 2 reconstitute the dried mushrooms in 1 cup of warm chicken broth.
• 3 drain & set aside.
• 4 reserve the soaking broth.
• 5 heat 1 tbsp of olive oil in a large skillet over medium heat.
• 6 add 1/2 the onion and 1 clove of garlic.
• 7 cook and stir until translucent, about 5 minutes. add the fresh mushrooms, herbs, and butter.
• 8 saute 5- 7 minutes until browned.
• 9 add the reconstituted dried mushrooms and drizzle with truffle oil
• 10 saute 1 minute,
• 11 add salt & freshly cracked black pepper
• 12 remove from heat. set aside.
• 13 add remaining oil to a medium saucepan.
• 14 saute the remaining onion and garlic.
• 15 add the rice and stir quickly until it is well coated and opaque.(1 minute).
• 16 add the wine and cook and stir until almost completely evaporated.
• 17 add the warm chicken stock 1 ladle at a time stirring after each addition until rice absorbs liquid. this step takes about 20 minutes. when done the risitto should be slightly firm and creamy.
• 18 add the mushroome to the rice.
• 19 stir in parmesan cheese.
• 20 top with a drizzle of truffle oil & chopped parsley.
• 21 divine.