Truffle Mushroom Risotto




A good quality truffle oil captures the essence of fresh truffles in rounded flavors that demonstrate the complexity of the these highly prized nuggets.  Some truffle oils carry the flavor of fresh truffles so well that some people even prefer truffle oil to the highly perishable fresh truffles as the essence of truffle flavors keep longer and better in oil.



This particular white truffle oil from Eugenio Brezzi, Italy offers a delicate Italian white truffle flavor with a soft finish, authentic albeit faint. Since the flavor and aroma of truffle oil easily disintegrates with heat, it is best to use this product to finish a dish such as drizzled over cheese pizza, creamy pasta or risotto. I used the Italian truffle oil to create a savory white truffle mushroom risotto. And with just a little dash of this naturally infused white truffle oil, this humble rice dish was instantly transformed into a luxurious meal.

Truffle Mushroom Risotto Recipe
(adapted from Simply Recipes)

Ingredients
  •  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
Method
  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.

50 comments:

Beth said...

We just had mushroom risotto last night for dinner. We finished it with parmesean, pepper, and salt. Boy do I wish we had been able to finish it with truffle oil!

Angie's Recipes said...

Risotto rice with truffle oil sounds heavenly! I am bookmarking the recipe to try!

A Year on the Grill said...

I love risotto... been scared of the price of the truffle oil, but it would make sense to be able to use it in place of the much pricier shaved truffles.

An excellent post, now I need to hunt down the oil

Pam said...

I will definitely have to buy some truffle oil and try this. It sounds delicious!

Cool Lassi(e) said...

The risotto looks splendid. Love the scallops on the side!

Simply Life said...

wow, what a fun product to try and you made such a good use out of it|! looks delicious!

Pam said...

This whole dish looks like heaven to me - yum, yum, yum.

Gulmohar said...

Splendid meal...never tried to make risotto at home

high low said...

A little goes a long way with truffle oil - I've bought a small $12 bottle as a stocking stuffer for my husband one Christmas and we used it to heighten many meals.

Sara said...

YUM. I love risottos. And easier to make than most people realize. I've never used truffle oil, but just might have to try this out! Thanks!

♥Sugar♥Plum♥Fairy♥ said...

i love ur truffle goodies...i spotted 3 little truffles in the cutest jar ever a few days back at an importer we pick stuff from ....and yeah will pick it up soon too....:-)))

Mimi said...

This looks delicious. Just the thing for a cool spring evening.
Mimi

Juliana said...

Wow, what a great meal...I have some white truffle oil...will definitely try your risotto :-) Looks very inviting!

Kim said...

The risotto looks delicious paired with your seared scallops. It's pretty awesome to receive truffle oil in the mail:D

Gloria said...

Love risotto, this meal look georgeous Christine! gloria

Gera @ SweetsFoodsBlog said...

I can smell the fragrances of the risotto with the wonderful truffle oil...stunning!

All the best,

Gera

Sook said...

I just got some scallops so I will have to try this! Yummy!

Bridgett said...

Such an elegant risotto dish especially served alongside the gorgeous scallops. I love this.

Joanne said...

I have never had truffles but feel like I need to if I want to maintain my foodie status. This looks delicious!

TKW said...

Sigh. I am dreaming of risotto. My husband (that freak) doesn't like it, but I adore risotto. YUM.

lostpastremembered said...

I really love the oomphy does of cognac in your risotto... I can't wait to try it this way as mushroom risotto is one of my favorites... love the truffle oil too... it must have taken it over the top with those scallops.

lostpastremembered said...

I really love the oomphy does of cognac in your risotto... I can't wait to try it this way as mushroom risotto is one of my favorites... love the truffle oil too... it must have taken it over the top with those scallops.

lostpastremembered said...

I really love the oomphy does of cognac in your risotto... I can't wait to try it this way as mushroom risotto is one of my favorites... love the truffle oil too... it must have taken it over the top with those scallops.

Chow and Chatter said...

looks great thanks again Rebecca

♥peachkins♥ said...

Truffle oil risotto sounds divine!

Sonia (Nasi Lemak Lover) said...

This sound healthy and yummy!

Ravenous Couple said...

we gotta get ourselves some truffles or truffle oils to see what we've been missing! this looks great!

Chef E said...

Now that is a plate of goodness girl!

Love me some truffle oil too... I need to order some more truffles and am going to try Black Star!

Meena said...

risotto looks awesome...truffle oil sounds delish, christine...

Romaine said...

I've always been a little afraid of truffle oil. Looks like this would be a good place to start.

Wendy (The Local Cook) said...

Yum! I too have been wanting to try truffle oil. I LOVE mushrooms so this would be the perfect recipe. It'll be easy to remember the brand since Black Star Farms is my FAVORITE Michigan winery!

Tasty Eats At Home said...

I'm making risotto later this week, and this sounds like a perfect compliment for it - truffle oil. Yum!

Divina Pe said...

That is a beautiful risotto dish with great flavor combination. I could imagine the fragrant aroma from the truffle oil.

Cinnamon-Girl said...

What a delicious risotto! Flavor-rich and creamy - just perfect!

tasteofbeirut said...

Thanks Christine for your recipe and demo! I did buy some truffle oil once but my results were not as notable as yours; so I may have to check this product now! Sounds of high quality.

Bellini Valli said...

This is such a comforting dish Christine. I am looking forward to going to La Buono Tavola at Pike Market in a few weeks where they sell all kinds of truffle products.

nancy at goodfoodmatters said...

I am so glad to learn about this brand of white truffle oil---I have heard some people complain about the quality of many that are on the market these days, so I have avoided the purchase.

Thanks, Christine!

Mari's Cakes said...

Looks glorious! Good selection of truffle oil.

Love the scallops too.

The Cooking Photographer said...

This one is lovely! Truffle oil is so special.

Michelle said...

I've never had truffles nor have I ever tasted truffle oil. I know I lead a sheltered life!

OysterCulture said...

Oh, yum - there's something about truffles and risotto that just seem to be a match made in heaven and your version looks extra special. Cannot wait to give it a try.

Debinhawaii said...

Your risotto looks delicious--fun to be able to try the truffle oil. ;-)

kat said...

very luxurious!

Cristie said...

Beautiful dish. The mushroom risotto looks so creamy, done to perfection, as are the scallops. Truffle oil is on the wish list . . .

Lori said...

This sounds delicious and I have to say I'm equally drawn to the scallops. :) I've been tempted to try some truffle oil. I have a better opportunity to get my hands on that around here than actual truffles.

Elizabeth in SLO said...

This looks amazing! I'm having Trader Joe's flatbread with wild mushrooms & truffles for dinner...not quite the same.

Sage said...

That sounds so great; a real gourmet meal!just bought some truffle oil.
Rita

Mardi @eatlivetravelwrite said...

I am very "into" both risottos and mushrooms right now and this is making the case for a purchase of some truffle oil... I think I can blame that on you, right? ;-)

itsfrancis6 said...

hi christine!!! glad to see your blog has taken off like crazy. risotto is one of my fav dishes :) gonna try to make this as a treat to myself after my exams in may.

hope you're doing well!

Erica said...

This looks amazing! I have to try the truffle oil....sounds delicious!