Great dish that pairs well with a well marbled wagyu strip steak and a bold bottle of red wine! Key is to use warm broth or bone stock. I don’t add any salt but add a teaspoon of miso and soy that adds a full umami flavor. The grated parmesan gives it that smooth texture we all love.
Cook Time: 25 Minutes
Prep Time: 10min
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 3-4 tablespoon of oil in a large skillet or Dutch oven over medium heat. Add shallot and 1-2 cloves of garlic, cook, stirring, until translucent. Add the wild mushrooms, and touch of truffle butter (you may need to add little more olive oil as well). Sauté for until lightly browned, season with salt and pepper. Add cracked pepper and sauté 1 minute then remove from heat and set aside.
In same pan or Dutch oven add few tablespoons of olive oil. Sauté the remaining onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque. This will prevent the grains from sticking. Stir in ½ cup of white wine and cook until it is nearly all evaporated. Then, I like to add a teaspoon of miso paste and few dabs of soy sauce.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Then, repeat adding remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture somewhere in the middle. Stir in Parmesan cheese and parsley, cook briefly until melted. Top with a drizzle of truffle oil.
8 cups chicken stock or bone broth, low sodium
5 tablespoons olive oil
1-2, shallots chopped
3-4 garlic cloves, minced, divided
1-pound fresh mixed mushrooms
2 tablespoons fresh Italian parsley, chopped
2-4 tablespoons truffle butter
1 tablespoon truffle oil
1 Teaspoon Miso Paste
1-2 dabs Soy Sauce
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish