My oh my, it has been awhile, my friends…!
I haven’t been whipping up many new recipes in the kitchen, just been cooking a lot of the same ol’ stuff or some variation of it.
On a lazy Sunday night, Bjorn wanted to get take-out, but I knew I had a ton of goodies in the kitchen and some extra time on my hands… and so I whipped up today’s recipe – Mushroom Risotto. I always tend to order risotto when we’re out to eat because it is SO labor intensive, but it never really tastes like what I’m expecting. Risotto is definitely a pain to make, but the end result is worth it. My good friend, Christian, also gifted me with a bottle of truffle oil, so I knew I had to put that to good use. This recipe is adapted from Tyler Florence.
- 8 cups chicken broth, low sodium
- 1 onion, diced
- 2 garlic cloves, minced
- 1 pound fresh baby bella mushrooms, sliced
- 2 bay leaves
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter
- 1 tablespoon truffle oil
- 2 cups Arborio rice
- 1/2 cup fresh Parmesan cheese, grated
- Olive oil
- Sea salt and black pepper
- Heat the chicken broth in a medium saucepan and keep warm over low heat.
- Drizzle olive oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic and saute until translucent. Add the mushrooms, herbs and butter. Saute for an additional 3 to 5 minutes until lightly browned. Season with sea salt and black pepper. Remove from heat and set aside.
- In a large pot, drizzle olive oil and saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque (1 minute).
- Using a ladle, add 1 cup of the warm chicken broth to the rice 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 rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.