Mushroom Risotto

By Shelly17

This recipe was taken from a Tyler Florence recipe and slightly tweaked by me.

Ingredients

• 8 cups chicken broth, low sodium + 1 cup for porcini mushrooms
• 3 tablespoons olive oil, divided
• 1 onion, diced, divided
• 2 garlic cloves, minced, divided
• 8 oz fresh portobello mushrooms chopped
• 2 bay leaves
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh Italian parsley, chopped
• 2 tablespoons butter
• Salt and pepper
• 1 tablespoon truffle oil
• 1-ounce dried porcini mushrooms, wiped of grit & (reconstituted with 1 cup chicken broth)
• 2 cups Arborio rice
• 1/2 cup dry white wine (We used Sauvignon Blanc)
• 1/2 cup fresh Parmesan cheese, grated
• Fresh Italian parsley, for garnish

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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 clove garlic, 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 and 1 cup of the warm chicken broth used to reconstitute them. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

Coat a large soup pot with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove on medium. 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.