Before I begin, please know that I am always looking for ways to perfect my own recipes. Below, you'll find a newer version of my delicious mushroom risotto.
The Ingredients
10 white mushrooms
1 sweet onion
1 1/2 cups chicken stock
3/4 cup red cooking wine
2 tbsp. olive oil
1 cup arborio rice
rosemary
pepper
truffle salt
truffle oil
First, chop the onion and set it aside. In a pan, add olive oil and keep at medium heat. NOTE: extra virgin olive oil burns easily, so make sure to check the temperature. Then, wipe your mushrooms clean. You don't need to rinse them- using a damp cloth will suffice. Add them to the sautéeing mixture. Let sautée at med-high heat for around 5 minutes and set aside. It should look like this:
In a pot, add 1 cup of arborio rice and 1/2 cups of chicken stock. I use low sodium so I can add my own salt to the mixture and control the amount of salt being used. Bring to a boil and continuously check on it. I use an organic rice from Trader Joe's, which takes at least 30 minutes to cook, so be patient. It will be worth it!
Once the water has reduce and the rice has produced a nice, creamy and starchy appearance, add the mushroom and onion mixture. Then, add the red wine. Use water to prevent the rice from burning on the bottom. (Yes, things are much easier and much less intense with an actual rice cooker).
When all liquid has been reduced, remove from heat and serve. Top off with fresh rosemary, pepper, truffle oil, and parmesan cheese. Enjoy!
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