motivated by my inner domestic goddess, i decided to whip up a new meal with the ingredients in my trusty kitchen.
sb’s too-good-to-be-true mushroom & white truffle risotto
6 cups chicken stock
1 to 1-1/2 tbsp. unsalted butter
1 clove garlic, peeled and minced
1 large spanish onion, chopped
1 cup carnaroli or other risotto rice
1/2 cup pinot grigio or other dry Italian white wine
1/2 lb. fresh wild mushrooms
(e.g., shiitake, chanterelles, morels, or porcini), cleaned and sliced
1/2 cup grated parmigiano-reggiano
Salt and freshly ground black pepper
3 tbsp white truffle oil, or more
1. In a medium pot, bring stock to a boil over high heat, then reduce heat to low and keep stock warm over low heat.
2. Melt butter in a large saucepan over medium heat. Add garlic and onion and cook, stirring occasionally, until onion is translucent, 5-7 minutes. Add rice and cook, stirring constantly, until lightly toasted and coated with butter, about 5 minutes.
3. Add wine and cook until absorbed, stirring constantly, about 3 minutes. Stir in all the mushrooms. Maintaining a simmer, cook, stirring frequently, until liquid is almost absorbed, 3 to 5 minutes. Continue adding stock, about 3/4 cup at a time, stirring frequently, until rice is tender but firm to the bite and mixture is creamy but not soupy, about 20 minutes.
4. Remove risotto from heat, stir in parmigiano and white truffle oil, season to taste with salt and pepper, and serve immediately with a bottle of your favorite white wine.