This is the perfect recipe to impress your dinner guests over the holidays. It can be served by itself as a vegetarian entree or topped with a sliced beef tenderloin, braised chicken or seared scallops. The addition of the Tartufata makes this dish next level and will most certainly have your guests raving!
-3 shallots, diced finely
-3 cloves garlic, minced
-1 package cremini mushrooms, thinly sliced
-2 Portobello mushrooms, sliced
-2 king oyster mushrooms, sliced
-1 bag dried porcini mushrooms in 1 cup hot water
-2 tbsp butter
-1 tbsp olive oil
-1/2 cup white wine
-1/4 heavy cream (optional)
-Fresh parmigiana regiano
-1/4 cup truffle tartufata
-1L mushroom broth
-1 cup dried Arborio rice
In a large pot on med-high heat, add butter and oil along with shallots and sauté until translucent (lower heat if they start to burn). In a separate large pot add your stock and heat, you will want to keep the stock warm for later but no need to boil or you will lose volume from evaporation. Add mushrooms to butter, along with the porcinis, (strain water into stock pot)and roughly chop mushrooms. Stir frequently with a heat safe spatula until they develop color, reduce in size and become soft. Add the garlic, season with salt and sauté until fragrant, about 1 minute.
Remove about 1/4 of the mushrooms for serving. Add in rice and toast with the butter and mushroom mixture for about 3 minutes while stirring constantly. Deglaze your pan with the white wine being sure to scrape any brown bits off the bottom, this is flavour!
Tedious part- but worth it! With a ladle, transfer one spoonful of stock at a time to the rice pot, keeping the heat around medium to med-high you will find the rice will quickly absorb the stock, continue to add by the ladle, stirring constantly until stock is absorbed then repeating. This will take up to 20 minutes until all stock is used up, or rice is fully cooked. At this point adding a 1/4 cup of cream is optional, it will make the risotto super rich, creamy and luxurious, along with 1/4 cup tartufata which will take this dish to the next level.
Plate and top with reserved mushrooms, freshly grated parmigiana reggiano and fresh cracked black pepper as well as arugula or pea shoots to balance the richness. Enjoy!
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