Truffle Mushroom Risotto

I have a huge love/hate relationship with Italian food. Recently my jealousy flared up when I people ordering Fresh Pappardelle from Frascati ...... I guess that's where the line "you can look but can't touch" came from right?! I was going to show those pasta eating people that MY meal was going to be better and sure enough it was. The Steak Tartare with Forest Mushroom Vinaigrette, Capers, Crispy Shallots and the Pan Seared Filet Mingnon  with Potato-Fennel Gratin, Glazed French Beans, Mushrooms and Demi-Glace quickly made me forget what my jealousy was even about! I got my sweet revenge at the end of the night though. While those pasta eating people ended their night with a 500+ calorie bread pudding and I ended mine by consuming a simple 200 calorie scoop of hazelnut ice cream with some carmel drizzle. 


We can't let a little jealously get in the way of a good dinner can we?! The answer to my problem was rather simple, we all should be able to enjoy the same Italian meal together - RISOTTO. Not just any risotto, Truffle Mushroom Risotto was the answer to this problem. I got all the ingredients that we needed and got ready to stir the pot! 


* You can roast the mushrooms as you start preparing the risotto. The roasting portion should be done as you are adding the last bit of vegetable stock. 

Truffle Mushroom Risotto
- 2 medium portobello mushroom, sliced
- 6 ounces of shitake mushrooms, sliced
- 1/2 an onion, chopped (a whole onion is good too if you live with onion lovers)
- 3 cloves of garlic, minced
- 1/2 cup of dry white wine
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 1 tablespoon of truffle oil
- 2 cups of arborio rice
- 7 cups of vegetable stock
- 1/2 cup grated parmesan cheese
- 2 tablespoon of fresh parsley, chopped
- salt and pepper to taste


Directions:
Preheat oven to 400 degrees.
In a medium pot, add 7 cups of stock, and keep warm.
1. Slice portobello and shitake mushrooms into same sized slices. 
2. Lay out flat on a baking sheet, salt and pepper, and drizzle with truffle oil and olive oil. 
3. Bake for about 35-40 minutes, toss occasionally. 
4. Add butter, onion, and garlic in a large pot on medium heat, saute onion and garlic until onion is translucent and slightly brown. About 5 minutes.
5. Add 2 tablespoons of olive oil and the 2 cups of arborio rice. Make sure that each kernel of rice is coated in the oil.
6. Add 1/2 cup of dry white wine. Continue to stir until the wine is completely absorbed into the rice.


*Check on mushrooms.


7. Add 1 cup of stock into the pot at a time. Make sure that each cup of stock is absorbed before adding the next and stir frequently. This may take 30 minutes or so, but keep at it because it'll be worth it. Frequent stirring it crucial to this process. 


** If you haven't yet, this is where you should be checking on the roasted mushrooms and make sure to toss it so they get cooked evenly. Take out of oven if they look ready.


8. Add mushroom, 1/2 cup of parmesan cheese, 1 tablespoon of truffle oil, and 2 tablespoons of parsley. Stir until the last cup of broth is absorbed. 
9. Place Truffle Mushroom Risotto in a serving bowl and enjoy!