| Yield: | 4 to 6 servings |
Ingredients
- 8 cups chicken broth, low sodium
- 3 tablespoons olive oil, divided
- 1 onion, diced, divided
- 2 garlic cloves, minced, divided
- 1 pound fresh portobello and crimini mushrooms, sliced
- 2 bay leaves
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons butter
- Salt and pepper
- 1 tablespoon truffle oil
- 1-ounce dried porcini mushrooms, wiped of grit
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup fresh Parmesan cheese, grated
- Fresh Italian parsley, for garnish
Instructions
- Heat the chicken broth in a medium saucepan and keep warm over low heat.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
- Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
- Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 599 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 22 g |
| Cholesterol | 28 mg |
| Sodium | 1443 mg |
Reviews
I make this several times a year since I discovered it. So delicious!
Hint: Use fresh, real/natural organic & high quality Ingredients please. Also Bay leaves are added when it says add all the herbs, when we talk about parmesan cheese we are talking about the real cheese not that triple parmesan mix in a green labeled bottle, and lastly for white wine you can use a top shelf Sauvignon blanc. And yes! this is a lengthy process it usually takes me 2 – 2 1/2 hours (personal home kitchen) to make it from scratch. Prep & Cook.
*if not a cook or a chef. *your hand, wrist, and forearm will hurt a bit. If that doesn’t happen… then you are doing something wrong.
– Fine dinning restaurant cook –
*if not a cook or a chef. *your hand, wrist, and forearm will hurt a bit. If that doesn’t happen… then you are doing something wrong.
– Fine dinning restaurant cook –
I’ve made Chef Florence’s recipe several times…it’s always a hit. Not too hard, definitely a lengthy process but well worth the wait! This is one to impress your guests with!
I made this today and it is so good! I added asparagus tips to the mushroom mixture for some extra flavor. I also didn’t combine everything. I love a white risotto, so I topped the risotto with the mushroom mixture, sprinkled just a bit mor parm and topped with parsley. I sent a photo to my husband and he said he can’t wait to come home for dinner.
i made this for my family one night and they loved it and said it was off the chain. i think that the mushrooms really made it so good. it can be challenging/long though to make this because you have to do three thing ( warming the broth, cooking the mushrooms and half of the garlic and onions, and also cook the rest of the onions with the risotto) but it will be worth your time.
So good. I have made it several times and my wife and live it. I am making it again today.
Hands down best risotto I’ve made. I only used portobello mushrooms as it was all I had and it didn’t matter. All
Of the herbs bring this dish amazing depth of flavor…a new dish in my rotation for sure!
Of the herbs bring this dish amazing depth of flavor…a new dish in my rotation for sure!
I’ve been wanting to make risotto for a while, but was afraid it wouldn’t turn out right. But I’m happy to report it was very good! I didn’t use any truffle oil or the bay leaves, but still delish. I will definitely make again. Served it with baked pork chops. Yum!
Great risotto. I served it for dinner guests and plan to do the same tonight
it is best to rehydrate dried mushrooms in room temp water over several hours, doing them in hot water makes them mushy on the outside and tough inside. . it takes longer but well worth it.