RISOTTO “BLACK TRUFFLE”
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4-6 servings
- 16 OZ MUSHROOMS CHOPPED (MIX OF BABY BELLA, CRIMINI, PORCINI)
- 3 TBSP UNSALTED BUTTER, DIVIDED
- 1 TBSP OLIVE OIL
- 1 SHALLOT, CHOPPED
- 1 LARGE CLOVE GARLIC, MINCED
- 2 CUPS DRY ARBORIO RICE
- 2 SPRIGS THYME
- 4 CUPS VEGETABLE OR CHICKEN STOCK* (HOT)
- 1/2 CUP DRY WHITE WINE (OPTIONAL)
- 1/3 CUP HEAVY CREAM (OPTIONAL)
- 2/3 CUP MISHA’S BLACK TRUFFLE CHEESE
- 1/2 TSP SALT
- FRESHLY GROUND PEPPER
Coat a medium saucepan with olive oil and place over medium-high heat. When the olive oil is hot, add the shallots and garlic. Sauté, until slightly translucent.
Add the mushrooms, butter, and thyme; cook over medium heat until they’re soft and tender.
Once the mushrooms are tender, add the rice, gently coating the rice with the contents of the saucepot. Deglaze with white wine. Reduce until almost all of the liquid is gone, then, slowly add your vegetable stock to the risotto one ladle at a time, stirring constantly.
Lower the heat slightly to keep it at a gentle simmer. Stir and let the rice cook until it has completely absorbed all the liquid.
After the rice has absorbed the liquid, add in the heavy cream along with the remaining 1 tablespoon unsalted butter and the Black Truffle cheese.
Once the butter has melted, season the rice with the salt and a pinch of freshly ground pepper.
Top risotto with a drizzle of olive oil and fresh thyme. Serve immediately.