Home Chef – Truffled Mushroom Risotto with Truffle Oil, Chives, and White Wine
I made this recipe from Home Chef on Monday night. It was delicious. Vegetarian AND vegan, too!
I always thought that risotto’s were something intimidating to make, especially after watching Gordon Ramsey yell at so many people over it on Hell’s Kitchen. But you shouldn’t be scared to make it! As long as you are constantly stirring while the liquid is absorbing, and you taste as you are coming to the end of the amount of broth you have for the recipe you will be good 🙂
Recipe from http://www.homechef.com below the pic of my final product.
- Vegan Butter (2.0 Tbsp)
- Wild Mushroom Mix (8.0 oz)
- Parsley Sprigs (3.0 )
- Crushed Peppercorns (1.0 tsp)
- Truffle Oil (2.0 tsp)
- Chives (6.0 )
- White Cooking Wine (2.0 oz)
- Arborio Rice (1.0 Cup)
- Shallot (1.0 )
- Vegan Vegetable Bouillon Cube (1.0 )
628 calories per serving
Prep 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.)
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!