Truffled Mushroom Risotto


1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, finely diced
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon onion powder
1 teaspoon of garlic powder
1 teaspoon minced fresh thyme leaves
1 pound of seasonal mushrooms (girolles, chantarelles, brown or button)

4 tablespoons (1/2 stick) butter, divided
2 banana shallots, finely diced
5 cloves of garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
5 cups (or more) hot chicken broth (veg broth to make vegan)
1/2 cup grated Pecorino cheese
2 teaspoons shaved or chopped fresh or jarred black truffle (optional)
½ cup Mascarpone Cheese
fresh chives, chopped fine
*truffle salt to season if available

For the mushrooms:
Preheat oven to 200°C. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepperand add the thyme and powders. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. Do ahead and set aside.

For the risotto:

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add garlic and cook another two minutes, stirring through. Add rice; stir another few minutes to seal the grains. Add the wine and stir until almost all liquid is absorbed. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir mushroom mixture, and remaining 2 tablespoons butter, cheese, and truffle. Finish with the mascarpone. Transfer to large bowl, sprinkle with chives, and serve.

Four Avocados

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