I know January is supposed to be all about juice cleanses, raw diets and salads, and, let’s be real – I don’t eat risotto every day. I wish I could, but sometimes there actually can be too much of a good thing. Still, roasted veggies and chicken week nights aside, weekends are for indulgence, and nothing says indulgence like butter, cheese, and truffle oil.
When my stepdad (a chef) received another holiday basket with arborio rice, rice vinegar, espresso and truffle oil, my mom graciously snatched it up and sent it my way. After reading through several different truffle / mushroom risotto recipes, I decided to serve the decadent Italian rice with sauteed Brussels sprouts and pancetta. If that’s still too heavy a side, you could also go with roasted beets with goat cheese, a side of asparagus, or an arugula / baby spinach and pear salad with a light vinaigrette.
- 6 cups chicken broth
- 3 tablespoons extra virgin olive oil, divided
- 1 lb mixed mushrooms (I used shiitake, oyster and porcini)
- 2 shallots, diced
- 3 cloves of garlic, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 tbsp butter
- 1/3 cup freshly grated Parmesan Cheese
- 1 tablespoon finely chopped parsley
- 1 Tablespoon white truffle oil
- Salt & Pepper to taste
Heat up 2 tablespoons olive oil in a large pot over medium-high heat. Stir in mushrooms and cook until soft (3-4 minutes). Remove mushrooms and extra liquid. Add the other tablespoon of olive oil to the pot and stir in shallots. Cook for 1 minute. Add the rice to the shallots, stirring until it’s covered in oil and the rice turns a pale yellow. Add the white wine and stir until it’s fully absorbed. Add 1/2 cup chicken broth at a time and let the mixture simmer for about 15-20 minutes, or until the rice is al dente. Stir in mushrooms, remove rice from heat and add butter and Parmesan cheese. Season with salt, pepper, and of course, more cheese to taste.