Mushroom and Truffle Risotto
- tastefusion
- 3 days ago
- 4 min read
Risotto originally comes from northern Italy where rice is grown. To make a good risotto, it’s important to use rice with the right characteristics so that the texture and flavor come out right. The risotto should be creamy, not too thick or sticky. A hot tip is to make a double batch and use half to make Arancini (fried risotto balls). I often prepare the arancini and freeze them individually - perfect to have handy when you want to serve a fancy appetizer or tapas without spending hours in the kitchen.
You will need
Risotto
4 ¼ cups (1000 ml) of water
2 mushroom bouillon cubes
1/3 cup + 1 tbsp (100 ml) olive oil
1 tbsp (15 ml) butter
1/3 cup + 1 tbsp (100 ml) shallots, finely chopped
Red chili to taste, finely chopped
2 tbsp (30 ml) garlic, finely grated
1 ⅔ cups (400 ml) Arborio rice
¾ cup + 1 tbsp (200 ml) white wine
1 cup + 1 tbsp (250 ml) Parmesan cheese, finely grated
1.8 oz (50 g) butter
1–2 tbsp (15-30 ml) truffle oil
Truffle salt or sea salt, to taste
Freshly ground black pepper, to taste
Mushrooms
7 oz (200 g) cooked mushrooms, finely chopped
2 tbsp (30 ml) butter
1 mushroom bouillon cube
⅓ cup + 1 tbsp (100 ml) water
1 tbsp (15 ml) ground dried mushrooms
6 cloves garlic, finely grated
⅓ cup + 1 tbsp (100 ml) flat-leaf parsley, finely chopped
Sea salt, to taste
Freshly ground black pepper, to taste
Jerusalem Artichoke Chips
Jerusalem artichokes, washed and very thinly sliced using a mandoline
Canola or peanut oil for frying* (see note 1)
Flaky sea saltr
Sautéed Mushrooms for Topping
1.8 oz (50 g) cooked mushrooms in larger pieces
2 tbsp (30 ml) butter
Flaky sea salt
Freshly ground black pepper
For Garnish
Parsley, finely chopped
Butter-sautéed mushrooms
Red chili, thinly sliced
Jerusalem artichoke chips
Fresh truffle, shaved, or dried truffle from a grinder
Arugula salad
How to make it
Start by preparing the mushrooms that will be mixed into the risotto
1. Heat a frying pan and add the mushrooms. Cook until all the liquid has evaporated. Add butter and sauté the mushrooms until they become crispy.
7 oz (200 g) cooked mushrooms, finely chopped
2 tbsp (30 ml) butter
2. Add the mushroom bouillon, water, and ground dried mushrooms. Let it simmer for a few minutes, stirring occasionally.
1 mushroom bouillon cube
⅓ cup + 1 tbsp (100 ml) water
1 tbsp (15 ml) ground dried mushrooms
3. Toward the end, add the garlic and parsley. Season with salt and freshly ground black pepper. Set aside.
6 cloves garlic, finely grated
⅓ cup + 1 tbsp (100 ml) flat-leaf parsley, finely chopped
Sea salt, to taste
Freshly ground black pepper, to taste
Sautéed Mushrooms for Topping
4. Heat a frying pan and add the mushrooms. Let them cook until dry.
1.8 oz (50 g) cooked mushrooms in larger pieces
5. Add butter and fry until crispy. Season with salt and freshly ground black pepper. Set aside.
2 tbsp (30 ml) butter
Flaky sea salt
Freshly ground black pepper
Jerusalem Artichoke Chips
6. Wash and slice the Jerusalem artichokes as thinly as possible using a mandoline. The chips must be very thin to become crispy.
Jerusalem artichokes, washed and very thinly sliced using a mandoline
7. Heat oil to 350°F (180°C) in a small pot with high sides. Add a few slices of Jerusalem artichokes at a time to avoid lowering the temperature too much. Fry until lightly golden, flipping them once in a while. Remove the chips with a slotted spoon and place them on paper towels to drain. Salt immediately with flaky sea salt.
Canola or peanut oil for frying (see note 1)
Flaky sea sal
Risotto
8. Bring water and bouillon to a boil in a pot. Keep the pot on low heat to maintain the temperature throughout cooking.
4 ¼ cups (1000 ml) of water
2 mushroom bouillon cubes
9. In a heavy-bottomed, wide saucepan or sauté pan, heat the olive oil and butter. Add the shallots and chili, and sauté over medium heat until softened, stirring frequently to prevent browning. Add the garlic near the end.
1/3 cup + 1 tbsp (100 ml) olive oil
1 tbsp (15 ml) butter
1/3 cup + 1 tbsp (100 ml) shallots, finely chopped
Red chili to taste, finely chopped
2 tbsp (30 ml) garlic, finely grated
10. Increase the heat and add the rice. Stir well to coat the rice in oil and onions. Cook while stirring until the rice looks dry and glossy, for about 3 minutes.
1 ⅔ cups (400 ml) Arborio rice
11. Lower the heat again and add white wine. Let it simmer until fully absorbed, stirring constantly.
¾ cup + 1 tbsp (200 ml) white wine
12. Add about ¾ cup (2 dl) of warm broth at a time, stirring gently until absorbed before adding more. Stir constantly to achieve the creamy texture. The risotto should simmer gently and have a loose consistency. Add more broth if it becomes too thick.
13. Remove the risotto from the heat and stir in the mushroom mixture, grated Parmesan cheese, butter, and truffle oil. Mix well and season with salt, pepper, and more truffle oil if desired. Let the risotto rest covered for a couple of minutes before serving.
1 cup + 1 tbsp (250 ml) Parmesan cheese, finely grated
1.8 oz (50 g) butter
1–2 tbsp (15-30 ml) truffle oil
Truffle salt or sea salt, to taste
Freshly ground black pepper, to taste
14. Plate the risotto and top with chopped parsley, butter-sautéed mushrooms, sliced red chili, and truffle. Garnish with one or more Jerusalem artichoke chips and serve with arugula salad on the side.
Tips och tricks
Note 1: Using peanut oil for frying minimizes smell.
תגובות