Risotto and mushrooms are a match made in heaven, much like Jackie and me. I have always loved mushrooms, almost as much as I love potatoes (okay maybe not quite that much). My love of funghi began at an early age, and I am happy that Jackie and I share this love. We eat them every which way: raw, sautéed, in a salad, or slathered on top of a great cut of steak. Mushroom risotto is one of my favorite things to make, and for this recipe I chose to use three different kinds of shrooms and top it off with delicious truffle oil. These flavors can’t be beat.
We often talk about making risotto, but we never seem to get around to it. With the fall chill in the air, I decided it was finally time for a comforting, decadent dish of funghi risotto. I used button, crimini, and shiitake mushrooms from our local market to create texture, and Arborio rice as the base for our amazing meal. I talk to people all the time who are intimidated by risotto; everyone thinks that it is too complex or difficult to make. I have learned over the years that the only true difficulty is with one’s patience, as risotto requires a constant eye. Stirring it frequently is what gives it the quintessential, creamy texture without the starchy taste. Once you get past that, this tre funghi risotto is rather easy to make. It is rich enough to be served as an entrée, or as a great accompaniment to steak.
A flavorful and impressive side dish to serve with any protein (or simply add your protein to the top of the risotto for a one dish meal.
- 3 C Arborio rice
- 6 C water
- 1/4 C chicken base
- 6 oz white mushrooms
- 3 oz shiitake mushrooms
- 3 oz crimini mushrooms
- 1 stick butter
- 1/4 cup garlic flavored olive oil
- 1/4 C truffle oil
- 1 clove garlic
- 6 ounces freshly grated Parmesan cheese
- In a stock pot, bring water and chicken base to a soft boil
- Chop all mushrooms into 1/4 inch pieces and mix together
- In a large saute pan add oil, I clove of garlic chopped and mushrooms and cook over medium heat stirring frequently (about 10 minutes). Set aside.
- In a third and large sauce pan, melt 1/4 stick of butter and add Arborio rice. Mix so that butter coats the rice.
- Over medium heat, cook the rice adding the chicken broth in 2 C increments and allow to cook, stirring very frequently until liquid is absorbed.
- As the rice absorbs liquid, add another two cups of broth and repeat process until rice is “al dente” and rice is consistency of oatmeal.
- Remove from heat and stir in mushroom mixture.
- Add remaining butter and grated Parmesan cheese stirring to combine.
- Salt and pepper to taste.
- Serve and drizzle truffle oil to taste over risotto.