Thursday, April 8, 2010
4 Recipe #94: Wild Mushroom Risotto With Black Truffle Oil
Wild Mushroom Risotto With Black Truffle Oil
1 1/2 Tbsp. black truffle oil (or if unavailable, use extra virgin olive oil)
1/2 small yellow onion (about 1/2 c.), peeled & diced
1 shallot, peeled & minced
1 garlic clove, peeled & finely minced
salt, to taste
1 large bay leaf
1 c. superfino arborio rice
1/4 c. dry vermouth
4 oz. wild mushrooms (mix of cremini, porcini, shiitake, oyster, girolle, etc.), washed/cleaned & sliced
ground black pepper, to taste
4 c. water or low-sodium vegetable stock
1 Tbsp. freshly-squeezed lemon juice
1/3 c. light non-dairy creamer or plain, lite soy milk
1 1/2 Tbsp. flat leaf parsley
1/3 c. Asiago cheese shavings (heaping 1/3 c.)
Directions: Sauté onions, shallot, and garlic in black truffle (or olive) oil on low heat until soft and translucent but not browned. Stir frequently. Season with a small pinch of salt to reduce faster. (Tip: When adding salt, sprinkle from high above to ensure a more even distribution.) Turn up heat to medium, mix in rice & bay leaf, stirring continually for about 1-2 minutes. Watch pan carefully so rice doesn't brown or burn. (This step is particularly important, as it cooks off the rice's starchy coating & prevents the grains from getting sticky and mushy when the liquid ingredients are added. Rice should be slightly crispy, but not browned.) Deglaze with vermouth, stirring constantly, until liquid is absorbed (about 1 minute). Add mushrooms, butter, fresh & dried herbs, & pepper. Season again with a small pinch of salt to reduce the liquid in the mushrooms. Use a liquid measuring cup to incorporate water or stock, adding only one cup at a time, stirring constantly. Allow each cup to be absorbed before adding the next. Each addition should be only just enough to cover the risotto. Cook until rice is al dente, about 20-25 minutes. Test to see if it's ready by pinching a rice grain; if only 2 or less beads remain, the rice is done. Rice should be creamy but still firm. When ready, remove from heat and discard bay leaf with a slotted spoon. Stir in Asiago cheese. Then add lemon juice and creamer/soy milk, mixing thoroughly to evenly distribute ingredients. Garnish each portion with a sprig of parsley, and if desired, additional Asiago shavings. Serve immediately.
Yield: 3-4 servings.
Alternate Preparations: You can also garnish dish with sprig of rosemary, as an alternative to parsley. To make this recipe vegan, choose the plain, lite soy milk option over the lowfat nondairy creamer (as shown above), & substitute a sharp-tasting imitation cheese (i.e., "soy cheese" & the like) for the Asiago.
Chef's Notes: If you're in a pinch, you can also use dried porcini mushrooms; they will need to be soaked in water first for about 20-30 minutes. I personally prefer to use fresh.
Also, some people prefer to grill the mushrooms separately and then combine them with the cooked risotto in the final steps of preparation. It's up to you.
Another preparation is to puree the mushrooms for a smoother risotto texture. This is what I do if I'm making risotto for Erik, as he'll only eat mushrooms as flavoring versus their whole form. I personally prefer my risotto with sliced mushrooms, as the risotto is creamy enough as is, and needs the consistency of sliced mushrooms to add some contrasting textures to the dish.
Recommended Equipment: I like to use a nice deep sauté pan like the Calphalon One Nonstick 5-Quart Sauté Pan with Glass Lid. This pan works really nicely and is the perfect dimensions for risotto, i.e., nice & deep, but wide enough to accomodate all the ingredients, without them stacking on top of each other. It's particularly important in this dish that the ingredients have enough room to spread out in the pain; otherwise the ingredients will steam versus sauté.