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.