MUSHROOM TRUFFLE RISOTTO | PAGE'S PATREON APPRECIATION VIDEO

Mushroom Truffle Risotto is my recipe for Page Pardo’s Patreon Appreciation video which happens to also be my Valentine’s Day Finale. Patreon producer of mine who donate to my highest tier gets their own video dedicated to them. Today, for our final Valentine's day recipe, we are using some beautiful truffles that Page sent me for her video, and I'm teaching you the basics of how to make a proper risotto, I'm also gonna use the truffles to show you how to make it special. I'll also be showing you how to roast mushrooms as well as how to make truffle butter. Happy Valentine's Day, lovers. And get out Page Pardo's Adopt a Truffle Tree program below! (This is not sponsored whatsoever, Just helping out a friend, I make no money from this plug.)



INGREDIENTS

  • ½ onion, Diced

  • 4 cups vegetable stock

  • 1 Cup of Water

  • 1-2 cups, Parmigiano Reggiano

  • 1 Cup White Wine

  • 2 Pints of Assorted Mushrooms (Or whatever you can find)

  • 1 Cup, Arborio Rice

  • 1 Pack Dried Porcini (Or whatever dried mushrooms you can find)

  • 3-4 Tablespoons of Butter

  • 2 Tablespoons of Olive oil

  • Fresh Thyme

  • 1 Cup Arugula

  • ¼ of a Black Truffle (Optional)

  • Salt

  • Balsamic Glaze

DIRECTIONS

  1. Cut up all the mushrooms into smaller pieces, but not too small because they will shrink when cooked. Add them to a sheet tray with some thyme sprigs, enough olive oil to grease the pan and coat the shrooms and some salt, and roast those in an oven at 425 degrees until they start to brown and get slightly crisp, about 20 minutes or so. They will firm up when they cool so make sure not to take them too far, you want them to still have some bounce when you chew them. When they are cooked, remove the thyme sprigs and set aside. 

  2. Get the stock and the cup of water hot on the stove in a pot. Once hot, take a few ladlefuls and add it to a bowl along with the dried mushrooms and let them steep in that until the rehydrate about 20-30 minutes. Then drain the stock back into the pot using a mesh strainer. Then dice up the rehydrated mushrooms really small. Set those aside. 

  3. Dice half an onion into a super fine dice. I have videos on how to do this if you need them. 

  4. All your ingredients should be ready to go, time to cook. 

  5. Have a ladle in your stock pot and in a high rimmed pan, add a tablespoon of butter and 1-2 tablespoons of olive oil and sauté the onions until they soften over medium-high heat. Once softened, add the rice and toast the rice until it starts to smell a bit nutty. Season with salt. You don’t want to brown the rice at all. Once it's toasted, add the wine and reduce that until it’s almost totally evaporated. Then add 1 ladle at a time of the stock and with a wooden spoon, gently stir the risotto. This process is knocking out the starch in the rice and mixing with the stock to create this creamy delicious sauce. Once the stock has reduced and evaporated and you can see the bottom of the pan when you drag your spoon across it, add another ladle of stock. Now you can add the rehydrated, chopped mushrooms. Keep repeating this process until the rice is cooked to a nice al dente. You might have a little bit of stock left over, which is fine, it’s just there if you need it. 

  6. Once the rice is cooked, turn off the heat, add a few tablespoons of butter and lots of parmigiana cheese. I believe in the more cheese the better. If you have Truffles, now would be the time to grate some in. Also, add in about half of the roasted mushrooms as well. Mix it all together until the whole mixture is nice and creamy. It should run around the pan when you move it around and not be clumpy at all, unlike a bowl of regular rice. If it's a little too tight for you, you can also add a little more stock to cream it out a little more. When you’re happy with the texture, it’s time to plate. 

  7. Spoon some of the risotto on to the plate. Bang the plate from the bottom to get the risotto to spread out on the plate into a thin layer. Then shave more parmigiana on top, more truffles if you have. Then in a small bowl, mix a cup of arugula, the rest of the roasted mushrooms, some shaved parmigiana cheese, and some shaved truffles if you have. Top the risotto with a handful of the salad. Finish with balsamic glaze and a touch of olive oil. 

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