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Cook: Mushroom Risotto with Truffle Oil

So, this post will be less about a recipe and more about the pot it was cooked in.  Sorry in advance.

About a week ago I went to Maine with my Mom.  We stayed in Portland, basked in the perfect weather, walked, ate, shopped, ate, then got ready for dinner and ate.  The food was delicious.  I had my first lobster roll and I went on my first sailboat, on which I discovered, not first hand mind you, that sailing is hard work.  It was beautiful and relaxing, which is what both of us needed.
On the way back to Boston, we drove down Route 1 at a leisurely pace, partly because we wanted to, and partly because the traffic was a nightmare.  We stopped at this lovely Franciscan Monastery in Kennebunk, then went and creeped on the Bush Compound.
The Bush Compound in Kennebunkport, ME.  Yeah, we stopped.  So what?
We ate lunch in York and I had a Margherita pizza because a girl can only eat so much lobster.  Our last stop was the outlets in Kittery, where I was certain they were giving something away because I’ve never seen so many people.  We originally were only going to stop at one store, J. Crew, because the traffic was so bad, but lucky for me and my love of risotto, we spied a Le Creuset outlet just as we were about to get on the highway.  And I bought this baby.
I HAVE MY OWN LE CREUSET AND IT’S ROBIN’S EGG BLUE AND I DON’T CARE IF BEING EXCITED ABOUT AN ENAMELED CAST IRON POT MAKES ME BOTH AN OLD LADY AND A WEIRDO.  I DON’T CARE AT ALL!
Ahem.  Which brings me to my point.  I get to cook in this thing.  For like, the rest of my life.  And I got it at an outlet store for about a third of the original price.  And look how pretty it is!
The first thing I made using this beauty was pulled pork, which you’ve heard me talk at length about already.  However, this time we made pulled pork tacos with cabbage, sour cream, corn tortillas, onions, jalapenos and other taco goodies.  It was a welcome change for this tried and true recipe, so if you haven’t made this yet, please do, and then put it on some tacos.
The next day, I set out to fall in love test my new purchase further, which brings me to the title of this post: I made Mushroom Risotto and then drizzled Truffle Oil on top because I can.  I know I’ve blogged about risotto and you don’t need to hear me drone on about how creamy and comforting it is.  (It is!)  Rather, this time I chose to make risotto because it works, every time, and on a rainy afternoon that makes me happy.
This risotto was served in a bowl with a little more Parmesan cheese on top and some fresh thyme.  Then I drizzled on just a little bit of truffle oil because why wouldn’t I?
The earthiness of the mushrooms combined with the creaminess of the risotto was an irresistible combination. It was hearty and comforting like all risotto should be, but it had a depth added by the truffle oil and fresh thyme that was incredible.
As always, risotto did not disappoint.  It was the perfect meal to make in the perfect pot on a perfectly dreary rainy day.
Here’s the recipe!
Mushroom Risotto with Truffle Oil 
 
Ingredients
  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 1 onion, chopped
  • 1 package sliced baby bella mushrooms, roughly chopped
  • 3 cloves garlic, minced
  • 1 cup arborio rice
  • 1/4 cup wine
  • 4 cups low sodium chicken stock
  • 1/2 cup grated Parmesan cheese (plus more for garnish)
  • 2 tablespoons cream (light or heavy, whichever floats your boat)
  • Fresh thyme for garnish
  • 1 teaspoon truffle oil
Method
  1. In a large, heavy pot, heat the olive oil and 2 tablespoons of the butter over medium high heat.  Once the butter is melted, add the onions and cook for about 3 minutes, until soft.  Then add the mushrooms and cook for about 3 more minutes until soft.  Add the garlic and cook for 1 more minute, just until fragrant.
  2. Add the rice and stir to combine.  Cook, stirring constantly, for about 1 minutes until the rice is a little toasted.  Add the wine and stir constantly, until all the liquid is absorbed by the rice.
  3. Add chicken stock, 1 cup at a time, and stir constantly until the liquid is absorbed.  Repeat until the rice is al dente.  This should take at least 25 minutes, and up to 35.
  4. When the rice is tender, remove from the heat and stir in the remaining butter, the cream, and 1/2 cup of cheese.  Stir to combine.
Enjoy!

One thought on “Cook: Mushroom Risotto with Truffle Oil

  1. This mushroom risotto looks absolutely delicious! I can't wait to try your recipe out! Your recipes are so yummy and seem fairly simple to make which is very inspiring! So thanks for the good shares :]

    Taylor

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