Truffle Mushroom Risotto

Truffle Mushroom Risotto

The following Recipe comes from Fresh Local and Best, it uses our Italian white truffle oil from Eugenio Brezzi, Italy:

Truffle Mushroom Risotto Recipe
(adapted from Simply Recipes)


  • 4 tablespoons butter
  • 2 cups mushrooms, cut into half inch to inch pieces
  • 2/3 cup cognac, vermouth, or dry white wine
  • 3/4 cup heavy cream
  • 7 cups chicken stock
  • 1 tablespoon olive oil
  • 1/3 cup shallots, peeled and minced
  • 1 3/4 cups arborio rice
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons Italian white truffle oil


  1. Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
  2. Bring stock to a simmer in a saucepan.
  3. In a deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low. Add shallots or onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
  4. Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley. Serve while warm, and sprinkle roughly 1/4 teaspoon of truffle oil onto each serving.

Serves 6.


~ by blackstargourmet on May 4, 2010.

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