Truffle Risotto Recipe

Truffle Risotto Recipe Instructions

Ingredients

• For the Mushrooms
• 9 oz. small button mushrooms
• 1 tbsp. olive oil
• Grated lemon zest from 1 small lemon
• For Risotto
• 5 cups of vegetable broth, hot, preferably homemade
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1.5 cups Carnaroli or Arborio Rice
• ½ cup good white wine
• 1.5 oz. butter, cubed
• 2 oz. Gruyere cheese, grated
• 2 tsp. Truffle oil
• Salt and pepper, to taste
• 3 oz. Parmigiano reggiano
• 1 tbsp. chopped fresh parsley

Directions

1. Cut the mushrooms in half and sauté, a handful at a time, with olive oil. Season with salt and pepper; add the lemon zest and reserve.  
2. Heat up 2 tbsp. of olive in large saucepan over medium heat. Add onions and garlic and cook until transparent. Add the rice and stir with a wooden spoon until all the grains are well coated with oil. Pour the wine slowly, stirring constantly until all the alcohol evaporates and the liquid is absorbed. Add the broth one cup at a time, stirring continuously, until the liquid is absorbed, about 4 minutes. Continue adding the broth one cup at a time, stirring until each cup is absorbed before adding the next one, until the rice is tender, about 18-20 minutes. Stir in ½ cup of broth.
3. Warm up the mushrooms in a skillet, and then add to the risotto. Turn off the fire and stir in the butter and grated cheese. Add the truffle oil and stir.
4. For Parmigiano “crackers”: heat up a non-stick pan and spoon in grated Parmigiano cheese, forming elongated shapes. Cook until golden on both sides.
5. Serve the risotto and garnish with parsley (optional), then top with a Parmigiano cracker.