Ingredients
- 4 cups chicken broth
- 4 cups mushroom broth
- 1/4 cup heavy cream
- 3 tablespoons olive oil, divided
- 1 onion, diced, divided
- 2 garlic cloves, minced, divided
- 1 pound fresh mushrooms, sliced
- 2 bay leaves
- 3 tablespoons fresh thyme, chopped
- 3 tablespoons fresh Italian parsley, chopped
- 2 tablespoons butter
- Salt and pepper
- 1 tablespoon truffle oil
- 1-ounce dried porcini mushrooms, wiped of grit
- 2 cups Arborio rice or barley
- 1/2 cup dry white wine or cognac
- 1/2 cup fresh Parmesan cheese, grated
- Fresh Italian parsley, for garnish
Preparation
Step 1
Directions
Heat the chicken broth and mushroombroth 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 which were reconstituted in1 cup of warm chicken broth. Add cognac, or wine bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice or barley 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/barley mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.