Truffle Mushroom Risotto is an authentic northern Italian side dish slowly cooked in vegetable stock until it’s silky and creamy and tasty.
If you can’t tell already, I’m into Italian food these days…
Did you see my uh-mazing 5-star homemade spaghetti recipe yesterday? No? You gotta see it and make it! Click for recipe here. And a couple of other to-die for Italian recipes is this Spaghetti Aglio, Olio, e Peperoncino or this Angel Hair with Artichokes Italian dishes! Mama Mia.
I should’ve been born Italian, because I am totally in love with Italian food and Meditarranean food.
Instead, I was born with German and Swedish blood in me with a mixture of Irish. Granted, I do have a fascinating family history that I wouldn’t trade with anyone. Did you know I’m a descendant of Brian Boru, who was an Irish king? I have this secret wish to show up in Ireland and say “Hi-ya, it’s your princess. Where’s my castle?”
Any-who…back to the subject at hand…This Italian Truffle Mushroom Risotto dish isn’t your ordinary rice dish. It’s:
Make this as an entree or side dish when a serious rice craving strikes!
If you like this recipe for risotto, you also ought to try this slow cooker version for mushroom risotto with peas:
- 2 tablespoons olive oil, divided
- 3 1/4 cups wild mushrooms of choice, finely chopped (8 ounces)
- 1 shallot, finely chopped
- 1 clove garlic, minced or pressed
- 1 cup arborio rice
- 1/4 cup white cooking wine (2 ounces)
- 3 to 4 cups vegetable broth
- 3 sprigs of fresh parsley, finely chopped
- 6 chives, finely chopped
- 1 teaspoon crushed peppercorns
- Salt, to taste
- 1 to 2 tablespoons vegan butter
- 2 teaspoons truffle oil** (optional)
- Prep all vegetables before cooking.
- Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms and saute, stirring occasionally, until mushrooms are browned and any liquid from mushrooms is evaporated (about 4 minutes).
- In a medium saucepan, warm broth over low heat. Add cooked mushrooms to the broth to marinate.
- Return skillet to stove, warm 1 tablespoon olive oil over medium-high heat, add diced shallot and saute until shallots are fork tender and aromatic (about 1-2 minutes). Add garlic and cook until fragrant.
- Reduce heat to medium. Pour uncooked rice to shallots and garlic and stir until every grain is coated with oil. Add more oil, if needed, to coat the rice. Continue stirring the rice until edges have turned translucent but the center is opaque (about 2 minutes). Add white cooking wine and simmer until the wine has completed reduced and the pan is nearly dry.
- Strain mushrooms from broth; set aside. Begin to incrementally add the warm broth one ladle at a time to the rice, waiting to add another ladle until the broth has been almost completely absorbed by the rice. The gradual addition of broth helps release the starch from the rice and make a creamy sauce. Ideally, you want to use just enough broth to cook the rice and no more. After about 15 minutes, taste rice to guage how far it has cooked. Stir in parsley, chives, crushed peppercorn and salt until well incorporated. Continue cooking until the Rissoto is al dente and has the consistency of a thick, creamy porridge.
- Remove from heat and as a final step, fold in one more ladle of broth, butter, and truffle oil to make it extra creamy. If you don't use the truffle oil, add in another tablespoon of butter. Fold in marinated mushrooms. Serve while warm.
Recipe adapted from TheLilFoxes.com