It’s been a while..so I figured I’d start posting some of my yummy recipes again. And what better way to start than by sharing my delicious and slightly decadent shiitake truffle risotto. And fear not! I won’t make you go buy fresh truffles at your local market. The point is to make these recipes as cheap and fast as possible. However, it is important to always have truffle oil in your kitchen. It adds amazing flavor to loads of dishes.
So, what do we need for this recipe?
- Chicken broth
- 1/4 olive oil
- 1 onion, finely diced
- 3 cups of shiitake mushrooms (you could also use other mushrooms like crimini, for example)
- 1 cup of risotto rice (one cup is enough for 2 people. Use this as your measure)
- 1 glass of white one (and also one to drink while you’re cooking 😉 )
- Salt and pepper
- Truffle oil
Once you’ve gathered the ingredients it’s time to let the games begin:
In a large sauté pan over medium heat add the olive oil and the chopped onion. Sweat, stirring often for about five minutes until the onion is soft and tender. Add the mushrooms and cook another 2-3 minutes.
The next step is to add the risotto rice and stir to coat the rice with the onion and olive oil. So cook stirring often for about 2 minutes. Having done this, add the white wine to the rice and keep stirring, scraping any bits from the bottom of the pan. As the wine cooks off, add a large ladle of hot chicken broth and continue to cook and stir. As the broth cooks off, add another cup of stock. So you basically continue this process of adding the broth and cooking it off, stir continuously for about 15-20 minutes or until the rice is al dente.
Last but not least, season to taste with some sea salt, pepper. I always like to throw in some fresh salad rocket, some graded Parmesan cheese and a drizzle of the truffel oil and voilá!
This recipe is easy to make and a particular favorite among vegetarians. My daughter also loves it 🙂
Hopefully you’ll have fun preparing it!