Page 8 - Volvo_Tastemakers_Cookbook_Digital

CALGARY

Truffled Mushroom Risotto

Serves 4 - 6
FOR THE MUSHROOMS:
4 tablespoons extra virgin olive oil
4 cloves garlic, 3 of them chopped
Pinch dried chilli flakes
1 pound assorted mushrooms (shitake, portobello, chantrelles, etc), cleaned and sliced
salt
FOR THE RISOTTO:
2 tablespoons butter, unsalted
1 tablespoon extra virgin olive oil
1 ½ cups carnaroli or arborio rice
1 small onion, finely diced
¼ cup dry white wine
8 cups chicken stock, heated until hot and on low heat
¾ cup parmesan, freshly grated
2 tablespoons porcini powder (dried porcinis, ground to a dust in a coffee grinder)
3 tablespoons butter
1 tablespoon truffle paste or 1 teaspoon of good quality white truffle oil
¼ cup chopped Italian flat leaf parsley or chives
salt
TO PREPARE MUSHROOMS:
Heat a large fry pan on high heat, add olive oil being careful not to allow oil to smoke. Add mushrooms, sauté for 2- 4 minutes or until lightly golden
brown. Turn down heat to medium high. Add chilli flakes and garlic, sauté for about 2 minutes, until fragrant. Lightly season with salt and taste for
seasoning. Set aside.
TO MAKE RISOTTO:
In a 10 – 12” sauté pan, heat olive oil and butter over medium heat. Once butter is melted add onions and cook until softened and translucent but not
browned, 8 – 10 minutes. Add the rice and stir until opaque, you should notice the rice grains are translucent on the outside with a speck of white on
the inside, 3 – 4 minutes. Lightly season with salt, just a sprinkle.
Add the wine and stir until evaporated. One cup at a time add stock and cook, stirring until all the liquid is absorbed. Repeat this process one cup at
a time, until rice is still slightly hard about 14 minutes (you may have stock left over). Add mushrooms and porcini powder, stir in 1 cup of stock at a
time until the rice is “al dente” (not mushy, not undercooked, but still has bite), about 5 minutes. Stir in parmesan and butter. Adjust seasoning with
salt and finish with truffle oil or truffle paste to taste. Finished risotto should be creamy and slightly moister than the consistency of porridge.

Recipe created by: Chef Nicole Gomes