Add this cozy dish to your fall and winter rotation
It's always a solid idea to have an arsenal of easy, warming dishes to keep you toasty and full despite the weather outside. I created this Risotto recipe for Home Chef back around Valentine's Day. Why? Because it's loaded with aphrodisiac mushrooms, wine, and truffle oil. It's heady and aromatic and silky and divine. And it's dead simple. It's like the best make out session ever.
And I know what you're thinking – risotto can make lots of peeps nervous because it requires a watchful eye, but after thousands of customers said it was way easier and more foolproof than they though, I knew I had a winner. Add this to your winter rotation, make it for someone special (even if that someone is yourself – you deserve it), and indulge in it next day.
And much like a good love affair, preparing authentic risotto requires undivided attention, so be sure to have a solid 15-20 minutes to devote to deglazing and stirring. The reward will be worth the effort.
TRUFFLED MUSHROOM RISOTTO
- Makes 2-3 Servings
- Prep Time: 45 Minutes
- Gluten-Free, Low-Calorie (625 per serving)
- Vegan Butter (2 Tbsp.) – I used Earth Balance because duh.
- Fresh Wild Mushroom Mix (8 Oz) – I like the mixture of button, cremini, and shiitake. Splurge on the best fresh mushroom mix you can get.
- Parsley Sprigs (3)
- Crushed Peppercorns (1 Tsp.)
- Truffle Oil (2 Tsp.)
- Chives (6)
- White Cooking Wine (2 Oz)
- Arborio Rice (1 Cup)
- Shallot (1)
- Vegetable Bouillon Cube (1) – I use Rapunzel, but you can use any kind you favor that's easy on the salt.
Prepare the Vegetables: Rinse and finely chop the mushrooms. Finely dice the shallot. Rinse and finely chop the parsley for garnish. Rinse and finely chop the chives, leaving one sprig halved for garnish. Using the back of a spoon, crush the peppercorns. (Do this in a bowl to keep them from flying. Wheeeee!).
Prepare the Broth: In a saucepan, combine the vegetable bouillon cube and 2¾ cups of warm water. Whisk until completely dissolved.
Sauté the Mushrooms: In a skillet, warm 1 tsp. olive oil and cook mushrooms over medium-high heat. Once they are aromatic and slightly caramelized, remove mushrooms and liquid from skillet and add to saucepan with the vegetable broth. Reserve skillet to prepare the risotto.
Make the Risotto: In the same skillet used to cook the mushrooms, add 1 tsp. olive oil and the diced shallot and cook over medium heat for 1-2 minutes, or until aromatic. Stir in the dry Arborio rice, coating with the olive oil and shallot. After about 2 minutes, when the rice has taken on a pale, golden color, pour in the white wine, stirring constantly until fully absorbed. Add ½ cup of broth to the rice and stir until absorbed. Continue adding broth (straining the mushrooms and leaving them in the broth pan) ½ cup at a time (this step is called Cottura in Italy), stirring constantly until liquid is absorbed into rice and it becomes tender, about 15 to 20 minutes.
Finish the Risotto: Taste risotto to determine if it is ready. The sauce should be silky and the rice should be chewy. If risotto has not yet reached this texture after 20 minutes, add more broth little by little and continue the process until desired texture is achieved. Once risotto is tender, remove from heat and stir in any remaining broth, the broth-soaked sautéed mushrooms, vegan butter, half the chives (reserving remaining for garnish), and salt and freshly crushed peppercorns to taste (reserving a bit for garnish).
Plate the Dish: Ladle a serving of risotto onto a plate or into a shallow dish, ensuring enough mushrooms for each portion. Garnish with remaining fresh chives, parsley, remaining crushed peppercorns, and a luxurious drizzle of truffle oil. Top dish with reserved whole chive sprig. Buon appetito!
See more from The Lil Foxes:
Ultimate game day chili con queso
Pan-fried avocado tacos
Mexican elotes bisque