Creamy Mushroom Risotto

Okay, I am pretty much a confident cook, meaning that things tend to turn out well every time I attempt something new. Last night, I faced a challenge for the first time in a long time. I made risotto.

I made a mushroom risotto based on Tyler Florence's recipe. Let me just first say, it turned out okay, it was actually quite delicious. But man, I definitely need to be more careful making it the next time.

I guess the problem was that I didn't start off making it with extra care and love. With risotto, I learned that you really need to stand there and just stir the rice in broth the whole time. My problem was that I didn't wait until all the broth in one batch was absorbed, and just poured in another batch... my mistake. Nevertheless, I learned my lesson, and thank goodness it still turned out yummy!

Oh, and let me just tell you how wonderful truffle oil is, it's wonderful.

I made a few alterations from the original recipe, and here is the way I did it (I also halved the recipe)-

Ingredients

• 4 cups chicken broth, low sodium
• 1.5 tablespoons olive oil, divided
• 1/2 onion, diced, divided
• 2 garlic cloves, minced, divided
• 1 pound fresh portobello mushrooms, sliced
• 1 bay leaf
• 1/2 tablespoons dried thyme
• 2 tablespoons butter
• Salt and pepper
• 1 tablespoon truffle oil
• 2 cups Arborio Rice
• 1/4 cup dry white wine
• 1/2 cup fresh Parmesan cheese, grated

Directions  

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1/2 tbs of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove of garlic, cook, stirring until translucent, about 5 minutes. Add the mushrooms, herbs, and 1 tbs of butter. Saute for 3-5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil. Season again with salt and fresh cracked pepper. Saute 1 min then remove from heat and set aside.

Coat a saucepan with remaining 1 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 1/2 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1/2 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. When all the broth is absorbed,  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.

Like I said, making risotto is not that easy. Make sure you are being careful and precise. I was lucky that it turned out well, I could totally see it go the wrong way!