The Risotto We Ate

12 Oct

Truffle-Scented Mushroom Risotto

Lest you think we ate nothing all weekend but turkey sandwiches while waiting for some lethargic beans to get their beanie little butts in gear and cook, I’m here to waylay your concerns. In fact on Saturday night, while I was making the stock, we ate like Tuscan nobles.

Truffle-scented-mushroom-risotto-eating-Tuscan-nobles to be exact.

No, I haven’t suddenly become independently wealthy, I just finally took a piece of advice offered months ago and bought myself some truffle salt at Kalustyan’s. This salt is pure truffle goodness. It bears no resemblance to the weak, oftentimes sickly, truffle flavor offered up by truffle oils and carries a headier aroma than a bottled truffle purée.

This stuff is pure gold.

If you love truffles, get some for yourself for a birthday present, or an anniversary present, or heck, just because it’s Wednesday and you’ve lived through the first half of another painful week at work. Concoct whatever silly reason you need to and treat yourself. You can thank me later…

But I digress. To showcase my new culinary treasure I wanted a gentle, yet earthy, blank slate upon which it could feel free to romp in all its truffley glory. I decided upon a very simple risotto with garlic, white wine, olive oil and a wee glug of porcini & truffle scented olive oil I got a while ago (for some reason the porcini balances the truffle aroma and makes it far more palatable to my sniffer) and finished with some butter. In a separate pan I sautéed some crimini mushrooms with garlic, olive oil, white wine and parsley until silky smooth and slightly caramelized.

Instead of integrating the two I served the mushrooms over the risotto garnished with the precious grains of truffle salt. It was tempting to use more than just a pinch or two, but the aroma was so pure and strong it proved completely unnecessary.

And what next for my new favorite chloride? Maybe some simple scrambled eggs (because eggs love truffles). Or maybe an Austrian knoblauchcremesuppe? But what I’d really love to make is a classic baked macaroni & cheese. Yeah. I think that’s it!

Head below the jump for the recipe for Truffle-Scented Mushroom Risotto.

Truffle-Scented Mushroom Risotto

prep time: 20 minutes ~ cooking time: 30 minutes

  • 1 head of Garlic, finely minced
  • Olive Oil
  • Porcini & Truffle Scented Olive Oil (I got mine at O&Co. I have no idea if they still sell it)
  • your favorite Risotto Rice
  • Crimini Mushrooms, sliced
  • White Wine
  • Water or Stock
  • Salt & Pepper
  • Parsely, washed and chopped
  • Butter
  • Truffle Salt

In a large pot over medium heat begin sautéing half the garlic in a healthy glug of olive oil. When the garlic gives off a wonderful scent, add a glug of the porcini/truffle oil and add a few handfuls of rice per person (this depends on the size of both your hands, your appetite and the rest of your meal).

Stir the rice and cook until the edges just begin to become clear. Pour in enough white wine to cover by about 1/4 inch. Stir and cook until dissolved.

Add about 1 cup of hot water or stock. Allow to cook over medium-low heat, stirring every now and then while you begin to prepare the mushrooms. Each time the water/stock is absorbed, add another cup or so until the risotto is done.

For the mushrooms.

In a large sauté pan cook the rest of the garlic over high heat in a healthy glug of olive oil. When it just begins to become golden add the mushrooms. Do not add more oil! The mushrooms will soak it all up, do not be alarmed. Allow them to cook over medium-high heat until they begin to shrink and give off their liquid. Season with salt and pepper.

Keep cooking until almost all the liquid has cooked away. Allow the mushrooms at the bottom to stick a little, they will taste really yummy. Add about 1/3 cup white wine. Jack up the heat to high and cook until the wine has almost disappeared. Add the parsley and turn off the heat.

The risotto should be done at almost the exact same time. Risotto is done when it has an al dente consistency, just like pasta, and slightly flows. It should be neither too wet nor too dry.

To finish: drop a healthy knob of butter into the risotto and whip with vigor to unleash the final bits of starch.

To serve: Place the risotto in the middle of a shallow bowl, top with the mushrooms and garnish with a healthy pinch of truffle salt. You can mix it up or eat separately. The choice is yours.



6 Responses to “The Risotto We Ate”

  1. deb October 12, 2006 at 2:49 pm #

    I love love love truffle salt. It’s the only high-fallutin’ product I wholeheartedly endorse. I love the way that taking even a pinch makes your fingers reek of truffle (kinda gross, but the strength impresses me). Poached eggs, roasted potatoes, toast brushed with olive oil, whisked into olive oil/balsamic/dijon dressings, sprinkled on steamed asparagus… and now this, too. Can’t wait to try it.

  2. Danielle October 12, 2006 at 9:18 pm #

    Ooh, that looks great. How much was the truffle salt? I’ll be stopping by Kalustyan’s next Wednesday anyways.

  3. Pam October 13, 2006 at 7:57 am #

    Sounds absolutely dreamy!

  4. Julie October 14, 2006 at 1:12 pm #

    You and Deb are making me feel an immediate need for truffle salt. Darn the luck of living so far from Kalustyan’s.

  5. ann October 14, 2006 at 5:31 pm #

    deb — oooh potatoes! what a great idea!

    danielle — all yours for the simple price of $19.99

    pam — it was!

    julie — never fear, they take orders over the web and the phone! (try some sage and lemon tea too, it’s fab!)

  6. Danielle October 24, 2006 at 10:54 am #

    I went and splurged on the truffle salt. Oh. My. God. This stuff is magic. It makes everything better! I am addicted. I am in love. I am so glad you wrote this post.

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