Take advantage of all of the wonderful mushrooms in season, like morels, with this scrumptious risotto.
This risotto includes a mixture of king trumpet, brown beech and golden enoki mushrooms. White truffle oil puts this dish over the top, and would make this sure to impress your dinner guests.
- 1 quart low sodium chicken or vegetable stock, warmed
- 8oz king trumpet mushrooms, trimmed, stalks sliced ¼ inch-thick, tops left whole or halved, if large*
- 4oz brown beech mushrooms, trimmed
- 3oz golden enoki mushrooms, separated into small bundles
- 4T butter, divided
- 2 sprigs of thyme
- 1 ½ tsp white truffle oil, plus more for drizzling
- 2 medium shallots, diced
- 1 clove garlic, minced
- 1C arborio rice
- 1C dry white wine
- ¼ C freshly grated Parmigiano Reggiano cheese
- Parsley, finely chopped, for garnish
- Kosher salt and fresh cracked pepper
- Heat a large sauté pan over medium to medium-high heat. Add butter, followed by trumpet mushrooms and 1 sprig of thyme. Sauté 5-6 minutes or until starting to brown, then season with salt and pepper. Cook an additional 2-3 minutes or until well-browned and cooked through. Stir in 1 tsp of truffle oil and set aside. Add another ½ tablespoon of butter to the pan, followed by the beech mushrooms and another sprig of thyme. Season with salt and pepper after about 2 minutes and cook an additional 2-3 minutes or until browned and cooked through. Stir in a ½ teaspoon of truffle oil and set aside, reserving thyme in the pan. Add another ½ tablespoon of butter to the pan, followed by the enoki mushrooms. Season with salt and pepper, and sauté about 2 minutes total or until browned. Drizzle with truffle oil and set aside with the other mushrooms.
- Reduce heat to medium and add remaining tablespoon of butter to the pan. Add shallots, season with salt and pepper and sauté 2-3 minutes or until translucent. Stir in garlic and cook 15-30 seconds. Add in rice, season lightly with salt and pepper and sauté 2-3 minutes or until opaque.
- Pour in wine in 2 additions, stirring constantly until mostly absorbed. Add stock, 1 ladle full at a time, stirring constantly until mostly absorbed before each addition. Maintain heat at a rapid simmer, but not at a full boil. This process should take 25-30 minutes. The rice should be tender and creamy, but still slightly al dente. The dish should also be a little loose and liquidy, or all’onda (flowing like waves) in Italian. Stir in the cheese and gently fold in the mushrooms. Taste and adjust seasoning, if needed. Finish with a drizzle of truffle oil and garnish with parsley. Enjoy.
- *NOTE: Any combination of mushrooms can be used in the dish; however, cooking times may vary. A total of 12-16 ounces of mushrooms is sufficient per 1 cup of rice.