Monday, December 27, 2010

Wild Mushroom Risotto with White Truffle Oil ~ Paying it Forward!



What's better than a hot bowl of Wild Mushroom Risotto on a cold and snowy night?



A hot bowl of Wild Mushroom Risotto with a glass of red wine, two great friends and this La Tourangelle White Truffle Oil our other friends got us for Christmas!

We're thrilled to be "paying it forward"... as a little of the truffle oil goes a long way and tremendously enhances the flavor ~ of ANYTHING it touches!


Wild Mushroom Risotto
Gourmet, September 2003, Adapted from Anthony Bourdain

Ingredients:

6 1/2 cups chicken stock (vegetable stock if keeping vegetarian) , or 5 cups low-sodium chicken broth (40 fl oz) and 1 1/2 cups water
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
1/3 cup finely chopped shallots (about 2)
1 1/2 cups Arborio rice* (10 oz)
1/2 to 1 teaspoon white truffle oil* (optional) (but is it really?)
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1 teaspoon chopped fresh chives

Preparation:

Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.

Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.

Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.) (Ours took 33 minutes to get the risotto perfect!)

Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.

21 comments:

John Kaminski said...

Love the post. The mushrooms look great and the white truffle oil looks delicious!

Gabrielle (the sister) said...

I feel a little jealous....of the food and the friends....I'm not gonna lie. BUT I will turn that jealousy into inspiration an make this tomorrow night! It looks sooooooo goooood!

Clint said...

Looks completely decadent. Wish I could have a taste. What kind of wine would go with that?

The Food Hound said...

Do you make all of your friends food with truffle oil?? Can I be in your circle?? We need to live closer together, ha! Imagine the tailgates?? Who would care about the game with DWD and the Food Hound supplying the eats!

Design Wine and Dine said...

Thanks guys!

Hi Clint! I have to say I am no wine expert-though possibly an expert wine drinker ;)- but I think that while most might say a nice Chardonnay or Fume Blanc would go very well with this risotto...we all prefer red here and so last night it was an Oregon Pinot Noir that paired perfectly with the rustic mushrooms and flavor of the truffle oil!

Very delicious and comforting dish...adding shrimp, crabmeat or asparagus tips would put it over the top! :)

Katerina said...

I know what you mean. Truffle oil gives so much aroma to everything. I am sure the risotto tasted great.

sweetlife said...

truffle oil is divine, perfect for risotto..thanks for sharing
happy holidays!!

sweetlife

Jennifurla said...

I feel tortured...where do I find this - I need it in my life pronto!

My Carolina Kitchen said...

Risotto with truffle oil - ooh, la, la. Very fancy.
Sam

Lea Ann said...

Looks delicious. Haven't made risotto in a long time and this has inspired me. Where did you buy the truffle oil? Looks familiar, Williams and Sonoma? Whole Foods?

Design Wine and Dine said...

Thanks everyone for your comments!

Not sure where our friends purchased the La Tourangelle White Truffle Oil as it was a gift, but I just attached a link to the "La Tourangelle Product Page" in the body of the post ~ looks like tons of amazing products!

Should be a good start!

Miss Meat and Potatoes said...

Oh boy. Not much could top this on a wintery night. I bet your friends were in heaven! Thanks for sharing and Happy New Year!!

Mary said...

Perfection! I would have loved to share this meal with you. Your photos are gorgeous and your recipe is letter perfect. I hope you can enjoy the remainder of the holiday. Blessings...Mary

Simply Life said...

oh this looks like the best risotto I think I've ever seen! delicious!

laurie said...

This looks perfect for a cold snowy night!

Joanne said...

Truffle oil risotto sounds amazing! I think you've just paid it forward again by inspiring me to go buy a bottle and make this!

Jenn said...

Now this is something I could eat every night!! Delicious!!

Velva said...

Stunning! If I bring another good bottle of wine, can I pull-up a chair and join you? Awesome!!!!!

Happy New Year!

velva

Chow and Chatter said...

wow amazing risotto

happy new year

rebecca

Magic of Spice said...

Lovely risotto, and I do adore that white truffle oil :)

Chloe Snacks said...

I love cooking with truffle oil its flavor is amazing. This risotto looks great especially with the mushrooms, I will be trying this soon!