I’ll be honest if I had know how much time and stirring was required to make risotto – I probably never would have made this dish.Â Which would have been a bad call on my part because it was absolutely delicious.
Even better, it was inlaws, husband, and kids approved… they all ate it with no complaint and a few of them wanted seconds.Â If you’ve been following us for awhile you know that’s quite an accomplishment.
I found the original recipe by Tyler Florence on Food Network.Â I just made a couple minor changes to make it vegetarian friendly.
- 8 cups chicken broth, low sodium (used vegetable broth)
- 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 (I didn’t add this)
- 1-ounce dried porcini mushrooms, wiped of grit (I couldn’t find these so omitted)
- 2 cups Risotto (aka Arborio rice)
- 1/2 cup dry white wine
- 1/2 cup fresh Parmesan cheese, grated
- Fresh Italian parsley, for garnish
1.Â Heat the chicken broth in a medium saucepan and keep warm over low heat.
2.Â 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.
3.Â Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth.Â Saute 1 minute then remove from heat and set aside.(<– I didn’t do this entire step)
4.Â 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.
5.Â 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 risotto to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.
6.Â Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil (<– I didn’t add the truffle oil) and chopped parsley before serving.