Wild Mushroom Risotto

Thankfully, in Virginia the winters are mild and spring comes quickly. But there are some times when a lovely warm bowl of risotto, a fire, and a cold night outside are all you need to find February Happiness. For such an occasion there is nothing more comforting than a delicious bowl of wild mushroom risotto drizzled with the smallest amount of golden truffle oil. The contrast of humble rice and luxurious truffles is delicious and perfect for winter. 

Here is what you need:

6 oz of mixed wild mushrooms, shitake, hen of the woods, chantrelles
6 oz of white button mushrooms 
4 cups of chicken stock or vegetable stock
1 cup of arborio rice
1 shallot diced finely
1 Tablespoon of butter
1/2 cup of white wine (and more for you)
salt and pepper to taste
1 teaspoon of dried thyme
shaved Parmesan to taste
white truffle oil 


Here is what you do:


1. Preheat your oven to 400 degrees F. Slice your mushrooms and lay on sheet pan. Bake for 10 minutes.
2. Set two pots next to each other on the stove. 1 will be to keep the stock warm the other to make your risotto.
3. Warm your stock on low heat.
4. In the other pan add your diced shallot, rice, butter, thyme, salt and pepper and toast the rice on until they are slightly golden.
5. Add your wine and stir until absorbed. I love this part, 18 minutes of quiet, stirring a pot.
6. As the liquid becomes absorbed in the rice, continue to stir while adding another ladle-full of hot stock. Continue to do this until the rice is cooked, about 18 minutes or so.
7. Once cooked. Turn off the heat, add the hot mushrooms from the oven. They will be tender and easy to mix into your risotto. Sprinkle with shaved Parmesan and a drizzle of truffle oil, careful, a little goes a very long way. I serve this with Pinot Grigio. 

As always, much love, many blessings, and Happy Cooking!
Here is what you do:
1. Preheat your oven to 400 degrees F. Slice your mushrooms and lay on sheet pan. Bake for 10 minutes.
2. Set two pots next to each other on the stove. 1 will be to keep the stock warm the other to make your risotto.
3. Warm your stock on low heat.
4. In the other pan add your diced shallot, rice, butter, thyme, salt and pepper and toast the rice on until they are slightly golden.
5. Add your wine and stir until absorbed. I love this part, 18 minutes of quiet, stirring a pot.
6. As the liquid becomes absorbed in the rice, continue to stir while adding another ladle-full of hot stock. Continue to do this until the rice is cooked, about 18 minutes or so.
7. Once cooked. Turn off the heat, add the hot mushrooms from the oven. They will be tender and easy to mix into your risotto. Sprinkle with shaved Parmesan and a drizzle of truffle oil, careful, a little goes a very long way. I serve this with Pinot Grigio. 


As always, much love, many blessings, and Happy Cooking!