Although not the most nutritious of meals, truffle risotto has to be my all time favorite. I’ve made it well over twenty times and I would have to say the key to making this dish perfect is patience. It’s not something that you can just put on the stove and come back to when it’s ready. It requires constant attention and effort. That’s probably one of the reasons why I enjoy making it so much. You get to put love into it. And the constant stirring for 40 minutes is actually meditative. Who knew?
1 1/2 cups of Arborio rice
5-6 cups of chicken stock
1/2 cup of dry white wine
2 cups of assorted mushrooms
1 large white onion
2 tbsp of butter divided
1 tbsp of olive oil
1/2 cup grated parmesan
Parsley to garnish
- In a pot, add the chicken stock and bring to a gentle simmer
- In a separate large saucepan, add the olive oil and sauté the onions until translucent.
- Add the mushrooms and 1 tbsp of butter and sauté until golden brown
- Add the arborio rice and stir for a few seconds.
- Add the wine and stir for about 1 minute until most of the liquid is absorbed
- Slowly add the chicken stock to the rice, one ladle at a time making sure the liquid gets absorbed before adding more
- Stir constantly between ladles of stock to make sure it all gets absorbed. Repeat this process until the rice is tender.
- Add the remaining butter, parmesan and drizzle with truffle oil (start with a very small amount of oil as it can be very strong)
- Garnish with grated parmesan and fresh parsley