Truffle Risotto with Trumpet Mushrooms
This traditional risotto is elevated from the simple to the sublime with a generous drizzle of truffle oil and a sprinkle of aromatic truffle salt. If you can’t find trumpet mushrooms, you can substitute whatever wild mushrooms are available.
- 6 cups (48 fl. oz./1.5 l) chicken broth
- 2 Tbs. unsalted butter
- 1/2 cup (2 1/2 oz./75 g) diced onion
- 1 lb. (500 g) trumpet mushrooms, sliced lengthwise
- 2 cups (14 oz./440 g) Arborio rice
- 3/4 cup (6 fl. oz./180 ml) white wine, at room temperature
- 3/4 cup (3 oz./90 g) grated Parmesan cheese
- Black truffle oil, to taste
- Truffle salt, to taste
- Chopped fresh flat-leaf parsley for garnish
In a saucepan over medium heat, bring the broth to a simmer. Reduce the heat to low and keep the broth warm.
In a large saucepan or risotto pan over medium heat, melt the butter. Add the onion and sauté, stirring occasionally, until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until just wilted, about 5 minutes. Stir in the rice and cook, stirring, until the grains are coated with butter and somewhat translucent, about 2 minutes. Add the wine and continue to cook, stirring frequently, until the liquid is absorbed, about 3 minutes.
Begin adding the broth 1/2 cup (4 fl. oz./125 ml) at a time, stirring frequently after each addition. Wait until the broth is almost completely absorbed before adding more.
When the rice is creamy and the grains are tender yet still slightly firm to the bite, after 20 to 25 minutes, remove the risotto from the heat and stir in the cheese. Drizzle with the truffle oil and sprinkle with truffle salt to taste. Spoon the risotto into warmed bowls, garnish with parsley and serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen