Risotto with Mushrooms and Truffle Oil
Believe it or not, Risotto is one of the first recipes I have learnt when I started cooking at 15. Is it easy? No!!! but I will try to make it as simple as possible so that even a beginner, can make a tasty Risotto with Mushrooms. Buckle up and lets go!
Base of Risotto
- 3 cups Carnaroli Rice
- 1/3 Onion Chopped
- 1.5 tbsp Olive Oil
- 1 cup White Wine
- 2/3 cup Parmesan Granulated
- 12 oz Mushrooms
- 2 Garlic Cloves
- 2 tsp Butter
- 1 tbsp Olive Oil
- 2 tsp Truffle Oil
Cooking the Mushrooms
If you are using small mushrooms, cut them in half just like in the picture. If you are using big Mushrooms, cut them into 4 pieces. In a hot pan, add Olive Oil and wait until it heats up. When the Olive Oil is ready, add Mushrooms and stir them very often. The water from the mushrooms will start to evaporate and that’s when you are going to hear a sizzling sound. The moment they start sizzling, add Butter and chopped Garlic. Cook them for approximately 2 more minutes. Finish it up with a little bit of Salt.
Put the Mushrooms aside and lets start with the Risotto base.
Preparing the Risotto with Mushrooms Base
In a decent sized pot, add 2 liters of Water and put it to boil. We will use this later.
It is very important to use very high heat when making Risotto. In a hot Sauce pan, add Olive oil and minced Onions. Wait until the Onions become golden in color. At that moment, add the Rice and stir very fast. As soon as you see that all the Carnaroli has been covered with olive oil and mixed with the onions, add the dry white Wine. Stir really fast until the wine has evaporated.
Now it’s the perfect time to use the boiling water that we put before. Add 1 cup of boiling water and mix the rice really well. As soon as you see the water evaporate, add another cup. Repeat for about 15 minutes. After 15 minutes, taste the rice. If it’s not cooked, add 1/2 cup of water. Make sure not to overcook the Risotto.
Finalizing Risotto with Mushrooms
As soon as the rice is cooked, take it off the heat and add the granulated Parmesan. I would highly recommend to use a fresh piece of Parmesan and not the store bought container of Parmesan. Make sure to mix really fast upwards. Try to give the risotto as much air as needed.
Be careful, if you get splashed with the sauce, it might hurt really bad. As soon as you see that the cheese is melted and the risotto is very creamy, add the cooked mushrooms and the Truffle Oil. Mix them on more time.
Make sure to serve hot!