Truffle Mushroom Risotto
This mushroom risotto loaded with cremini and shitake mushrooms with a hint of truffle is just amazing…super creamy and packed with umami flavor.
In this recipe there is more mushroom than rice by weight…so when I say “loaded”, it is really “loaded with mushrooms…you can really imagine how flavorful this risotto is…a little white wine, cream, goat cheese with truffles and butter truffle.
The trick to make this mushroom risotto is to make sure the mushroom is sauté to perfection, golden brown…it is where all the umami flavor will flourish.
I served this truffle mushroom risotto as a main dish accompanied by a side of green salad…you can serve as a side dish as well.
– What is risotto?
Risotto is a creamy dish made with rice, the liquid is added gradually, and the rice grains absorb it as the pot is stirred. The starch from the rice is slowly released during the cooking process.
– What is the difference between risotto and porridge?
Usually risotto has a broth base which could be vegetable, seafood, poultry or meat, as porridge are cooked mainly in water based and served accompanied with side dishes. Porridge are served in many Asian countries as breakfast.
– Do I need special rice to make risotto?
To accomplish a creamy and nutty risotto, the best rice to use is the Arborio due to its high content of starch making the risotto thicken and super cream.
– Ready for the recipe?
- 300 g arborio rice
- 4 cups chicken broth, low sodium
- 8 oz cremini mushrooms, sliced
- 1 bag frozen shitake mushroom
- 3 tablespoons butter
- 2 tbsp olive oil
- 6 garlic cloves, minced
- 1 small onion, finely chopped
- ⅓ cup dry white wine
- ⅓ cup cream
- 2 tablespoons truffle butter
- 125 g goat cheese with truffle, finely grated
- Salt and pepper, to taste
Rinse the rice and set aside.
In a medium heavy pot add 1 tablespoon butter and 1 tablespoon olive oil, add the cremini mushroom and cook until golden brown under high heat. Add approximately ⅓ of the garlic, salt and pepper, stirring until the garlic is golden brown and fragrant. Remove from the heat and set aside.
Repeat with the frozen shitake mushroom and set aside together with the cremini mushroom.
On the same pot, turn heat down to medium add the remaining butter, garlic, and then add onion.
Sauté for 2-3 minutes until onion is translucent, add the wine and let it simmer stirring the post constantly until mostly of it is evaporated. Add the rice and stir until the rice start to turn translucent.
In the meantime, warm about 1-1.5 cup of the chicken broth in the microwave and add to the rice. Stir occasionally until most of the liquid is absorbed.
Repeat a couple of times until all the broth is used up. By then the rice will be thicken and creamy.
Add cream and truffle butter, stir vigorously to make creamy.
Stir in parmesan, and taste for salt and pepper.
Stir through half the mushrooms
Spoon risotto into bowls, and garnish with finely chopped green onion.
– Check these rice dishes recipes…
Did you know that mushroom contains high levels of antioxidants? Mushrooms are a variation of fungi and they can vary in color, shape and texture. Studies has been shown that mushroom can boost immune system and are rich in vitamin, minerals and amino acid (when combine form proteins).