Posted on January 15, 2011 at 4:42 PM
Wild Mushroom Risotto with Truffle Oil
Yield: 4 servings
Boiling water, as needed
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter, divided
1/4 lb fresh wild mushrooms, such as porcini, chanterelles, or hedgehogs, trimmed and chopped into 1/2-inch pieces
1/3 cup (about 2 medium) finely chopped shallots
1-1/2 cups (10 ounces) Arborio or Carnaroli rice
1/4 to 1/2 teaspoon white truffle oil, or to taste
3/4 cup (1-1/2 ounces) finely grated
1 teaspoon chopped fresh chives
Pour the chicken stock into a large saucepan and bring to a boil over high heat. Decrease the heat to the lowest setting, cover, and keep hot. Fill a small saucepan with water and heat over high heat until boiling. Lower heat, cover and keep hot.
In another large saucepan, heat olive oil and 1 tablespoon butter over medium-high heat until butter foams. When foaming subsides, add mushrooms and cook, stirring occasionally, until browned and any liquid they release is evaporated, about 4 minutes. Season with salt and pepper and transfer to a bowl using a slotted spoon. Set aside.
Return the saucepan to medium heat. Add 2 tablespoons butter and heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently, about 3 to 4 minutes. Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes.
Increase heat to medium and, using a ladle, add about 1 cup of hot stock to the rice. Cook, stirring constantly, over medium heat until stock is almost fully absorbed. Add the remaining stock 1/2 cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes.
Adjust the heat so the rice simmers rapidly throughout the cooking. Use boiling water if stock has been used and rice requires more cooking time. The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite. Season to taste with salt and white pepper. Remove from heat and stir in the remaining 1 tablespoon butter, sautéed mushrooms, truffle oil to taste, and Parmesan. If risotto is thick, use any leftover stock to thin as needed. To serve, ladle risotto into 4 warmed shallow serving bowls. Sprinkle with chives and serve immediately.