Truffle Mushroom Risotto Recipe
There comes a time in every man’s life where it becomes absolutely pivotal for him to cook a mouth-wateringly incredible meal. We’re not talking about just any old recipe; it’s THE recipe. A show stopper to be exact. One that makes a lasting impression, and is coveted deeply in your culinary arsenal.
This is that recipe.
– 2 C. Aborio Rice
– 1 T. Extra Virgin Olive Oil
– 2 T. Butter (unsalted)
– 2 EA. Spanish White Onion (diced)
– ½ C. Dry White Wine
– 6 C. Vegetable Stock
– 1½ C. Mixed Mushrooms, Roasted (Shitake & Oyster) **We added baby bella mushrooms to our recipe**
– 1 C. Fava Beans (Cleaned)
– ½ C. Robiola Cheese (Can be substituted for a Mild Brie Cheese)
– 2 T. Truffle Butter
– 1 T. White Truffle Oil
– 2 T. Truffle Pate (Found in specialty stores like Eataly or online at Amazon.com)
– ½ C. Grated Grana Padano
– Salt & Pepper to taste
STEP 1: In a large sauté pan, melt the butter with the olive oil, once it is melted and hot sauté the onion until translucent.
STEP 2: Add the Aborio Rice and toast it, stirring constantly for 2 min.
STEP 3: Add the white wine and cook until the wine is completely evaporated.
STEP 4: Add Fava Beans & Mushrooms, cooking till well incorporated about 1 min.
STEP 5: Add 2 C. of the vegetable stock & cook stirring constantly until the stock is evaporated.
STEP 6: Add more stock ½ C. at a time letting it get absorbed before adding the next one. Continue this process until the rice is tender but still has a little bit of a bite to it about 18-20 min. Stir, stir, stir!
STEP 7: To finish the risotto add the Robiola and Grana Padano, cooking the cheeses into the risotto to make it nice & creamy.
STEP 8: Add the truffle ingredients, butter, oil, & pate. Season with salt & pepper to taste.
Serve on plates garnished with micro greens and enjoy!