Wild Mushroom Risotto with White Truffle Oil

Wild Mushroom Risotto with White Truffle Oil

Yields 4 servings

2        tablespoons   OLIVE OIL

1        each   GARLIC CLOVE,    smashed  

3/4     pound    FRESH WILD MUSHROOMS  

1        teaspoon   KOSHER SALT  

1/2     each    YELLOW ONION,    finely diced 

1       cup    ARBORIO RICE

1       cup    WHITE WINE 

4 – 5   cups   VEGETABLE STOCK,       hot  

1       tablespoon    UNSALTED BUTTER  

1/4     cup    PARMESAN CHEESE,    shredded 

1/2 to 1  tablespoon   WHITE TRUFFLE OIL

1/4    cup   FRESH CHIVES,    minced for garnish

Cooking Instructions

Coat a large saute pan generously with olive oil and add the smashed garlic clove.  Bring to medium high heat.  When the garlic clove begins to brown and is very aromatic, remove and discard.  Add the assorted fresh mushrooms to the pan and season with salt.  Saute the mushrooms until they are soft and pliable.  Turn off the heat and reserve.  Coat a large saucepot abundantly with olive oil.  Add the onions and season generously with salt.  Bring the pot to medium high heat.  Cook the onions, stirring frequently until they are very soft and aromatic but have no color.  Add the rice and stir to coat with the olive oil.  Cook the rice for 2 to 3 minutes to toast, stirring frequently.  Add wine to cover the surface of the rice and stir frequently until it has completely absorbed.  Add vegetable stock until the liquid covers the surface of the rice.  Stir frequently until the stock has absorbed into the rice.  Repeat the process 2 more times.  During the third addition of stock, add the reserved sautéed mushrooms.  When the stock has absorbed into the rice and rice is cooked but still “al dente”, remove the pot from the heat.  Add the butter and cheese and stir until well combined.  Check for seasoning; you may need to add salt.  Drizzle in truffle oil and mix to combine.  Serve immediately garnished with chives.