Mushroom Risotto
This deliciously cheesy and earthy risotto is bursting with flavor and finished with chives and a musky drizzly of truffle oil.
Ingredients
- 6 cups brodo or chicken stock
- 1½ cups Arborio rice
- 1 small bunch sage leaves, chopped
- 1 bay leaf
- 2 Tbsp butter, unsalted
- 5 cloves garlic, minced
- 2 shallots, thinly sliced
- 5 oz shiitake mushrooms, sliced
- 5 oz button mushrooms, sliced
- ½ cup dry white wine (I like to use Sauvignon Blanc or Pinot Grigio)
- ½ cup parmesan cheese, grated
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 pinch maldon salt (or sea salt), for garnish
- 1 small bunch chives, chopped, for garnish
- truffle oil (both white and black work great here), for garnish
Instructions
- In a large saucepan, bring the brodo or chicken stock to a simmer.
- While the broth is heating up, heat a large skillet on medium-high and add the butter. Once melted, add the garlic, shallots, and a dash of salt, and stir. Cook until they begin to brown, about 3 minutes.
- Add both types of mushrooms and a pinch of salt, and cook until the mushrooms have softened. Add the Arborio rice and cook until you can hear the rice beginning to crackle.
- Add the wine, sage, and bay leaf, and cook until the wine has reduced. Ladle in enough broth to cover the rice, and cook until the rice has absorbed the majority of the broth.
- Repeat this process with another 2-3 ladles of broth and cook, stirring frequently. Continue doing this until the rice is al dente. Remove the bay leaf.
- Remove from the heat and ladle in another 1-2 ladles of broth. Sprinkle the grated parmesan cheese over the rice and stir, then taste and adjust the salt accordingly. Add black pepper and taste once more to make sure that it tastes right. Ladle into serving plates or shallow bowls, and garnish with chives, a pinch of Maldon salt, and a slight drizzle of truffle oil (less is more). Serve immediately.