Mushroom Risotto

Recipe Ingredients

8 cups	1896ml	Low sodium chicken broth
3 tablespoons	45ml	Olive oil - divided
1		Onion - diced, divided
2		Garlic cloves - minced, divided
1 lb	454g / 16oz	Fresh portobello and crimini mushrooms - sliced
2		Bay leaves
2 tablespoons	30ml	Chopped fresh thyme
2 tablespoons	30ml	Chopped fresh Italian parsley
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Truffle oil
1 oz	28g	Dried porcini mushrooms - wiped of grit
2 cups	320g / 11oz	Arborio rice
1/2 cup	118ml	Dry white wine
1/2 cup	73g / 2.6oz	Grated fresh Parmesan cheese
		Fresh Italian parsley - for garnish

Recipe Instructions

Heat the chicken broth in a medium saucepan and keep warm over low heat.

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. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in 1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

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.

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 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.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1A22) - from the TV FOOD NETWORK

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