My favorite simple and extraordinary dish is risotto. The flavor is rich and creamy and this recipe is easy and quick to make. An exquisite meal to serve when you have guests, who probably think you were in the kitchen for hours.
Risotto originated in Northern Italy. This popular dish is made with a special short grain rice, grown in Italy. Different types of risotto rice are Arborio, Carnaroli and Vialone Nano. Over time, different regions created their own risotto dishes. Risotto ai Frutti di Mare comes from coastal communities, Risotto alla Milanese from Milan and Risotto ai Funghi (mushrooms) from Piedmont. This truffel and mushroom risotto recipe that I am sharing with you is made with Arborio because the rice absorbs liquid easily therefore releasing a starch, amylopectin, which makes the dish creamy.
The technique in making risotto is the the art of slow cooking–adding broth a little by little while stirring. I always think of driving a car when I cook this dish. Stirring not too fast and not too slow, adding liquid when you see its needed and making sure the heat is not too hot so the risotto wont burn. There is a balance to this technique which might feel awkward first but then you’ll get the hang of it.
To add the special truffel flavor I use Truffeltapenade or truffle cream. You can buy a can or a jar in regular grocery stores. For the white whine you can use a Sauvignon Blanc or a Pinot.
The parmesan cheese is added last before serving so it melts softly, although some prefer to add more parmesan as a topping as you see in the photos.
Saute the mushrooms separately and add them right before serving. When having guests, my suggestion is to make the risotto at the last moment. Tasting it fresh is the best.
You can serve risotto with salad or grilled vegetables, a light protein side dish such as steamed fish or a lemon chicken salad. I prefer to eat risotto solo, adding arugula and olives will give that bitter, spicy taste. You can freeze any leftovers for lunch and if you put it in the fridge, preferably, eat it the next day. When reheating risotto, the rice can become too mushy.
Afmetingen van de ingrediënten: 200 gr risotto rijst, 50 ml witte wine, 75 gr truffeltapenade, 1 liter vega bouillon, 30 gr parmezaanse kaas, 2 el verse peterselie – fijngehakt, 300 gr gemengde paddenstoelen, 2 klontjes boter.
Truffel Risotto With Mushrooms
Ingredients
- 1 cup = 200 grams risotto rijst – Arborio
- 2 garlic cloves minced
- 1 onion chopped
- 1/4 cup = 50 ml white wine
- 4 1/4 cups = 1 liter vegatable bouillon
- 1/4 cup = 30 grams parmesan cheese
- 2 tsp fresh parsley chopped
- 1/3 cup = 75 grams truffel tapenade
- 2 1/2 cups = 300 grams mixed mushrooms
- 1 tbsp = 2 klontje butter
- pepper and salt to taste
Instructions
- Sauté the onion and garlic in a 1/2 tbsp butter until softened.
- Add the risotto rice and sauté until glazed.
- Add the wine and wait until the rice has absorbed it.
- In a different pan sauté the mushrooms in 1/2 tbsp butter until soft.
- Warm up the vegetable bouillon and to the risotto one soup spoon at a time until absorbed.
- Stir the mixture until you can see that the rice is done, then add the truffle tapenade, parsley, 1/2 tbsp butter (for less calories you can skip the butter) and the parmesan cheese. Stir until the cheese and butter are melted.
- Finish by adding the sautéd mushrooms. Serve right away.
Notes
It is important to eat risotto fresh. You can keep the leftovers for one day when stored in the refrigerator. Serve with arugula, olives , parmesan cheese, tomatoes or other greens. Bon appetit.