Today I will show you How to make Risotto with Mushrooms and Truffle Oil. Believe it or not, Risotto is one of the first recipes I have learnt when I started cooking at 15. Is it easy? No!!! but I will try to make it as simple as possible so that even a beginner, can make a tasty Risotto with Mushrooms. Buckle up and lets go!
Also, here is my YouTube video, if you like videos better:
Most of the people don’t know but the base of Risotto is… Pasta! Just kidding! To make risotto you can use 3 possible Rice options.
The first one, which we are going to use in this recipe, is called Carnaroli. Chefs like to use this one because it has great flavor, each grain maintains its shape and also produces the creamiest of them 3. If you translate the name from Italian, it literally means ‘King’.
The second option is called Arborio. This type of rice is not as starchy as Carnaroli but it is widely available in every supermarket. Be careful because Arborio is very easy to overcook.
The third and the last option is Vialone Nano which has a very high starch content and cooks up faster than Carnaroli.
TIP: For the sake of the gods of Risotto, PLEASE PLEASE PLEASE, do not rinse the rice before cooking it. It will loose all the valuable starch necessary to get that creamy paste at the end.
To make our risotto, we are going to divide the cooking process into 2 parts, the Mushrooms and the Risotto Base. The best practice would be to cook both of them at the same time but if this is your first time making risotto, I would suggest you start with the mushrooms first.
Cooking the Mushrooms
If you are using small mushrooms, cut them in half just like in the picture. If you are using big Mushrooms, cut them into 4 pieces. In a hot pan, add Olive Oil and wait until it heats up. When the Olive Oil is ready, add Mushrooms and stir them very often. The water from the mushrooms will start to evaporate and that’s when you are going to hear a sizzling sound. The moment they start sizzling, add Butter and chopped Garlic. Cook them for approximately 2 more minutes. Finish it up with a little bit of Salt.
Put the Mushrooms aside and lets start with the Risotto base.
Preparing the Risotto with Mushrooms Base
In a decent sized pot, add 2 liters of Water and put it to boil. We will use this later.
It is very important to use very high heat when making Risotto. In a hot Sauce pan, add Olive oil and minced Onions. Wait until the Onions become golden in color. At that moment, add the Rice and stir very fast. As soon as you see that all the Carnaroli has been covered with olive oil and mixed with the onions, add the dry white Wine. Stir really fast until the wine has evaporated.
Now it’s the perfect time to use the boiling water that we put before. Add 1 cup of boiling water and mix the rice really well. As soon as you see the water evaporate, add another cup. Repeat for about 15 minutes. After 15 minutes, taste the rice. If it’s not cooked, add 1/2 cup of water. Make sure not to overcook the Risotto.
How to make Risotto with Mushrooms and Truffle Oil
As soon as the rice is cooked, take it off the heat and add the granulated Parmesan. I would highly recommend to use a fresh piece of Parmesan and not the store bought container of Parmesan. Make sure to mix really fast upwards. Try to give the risotto as much air as needed.
Be careful, if you get splashed with the sauce, it might hurt really bad. As soon as you see that the cheese is melted and the risotto is very creamy, add the cooked mushrooms and the Truffle Oil. Mix them on more time.
Make sure to serve hot!
If you followed the steps correctly, there is a very high chance you did a great job. Perfecting risotto takes time and patience. Sometimes you might fail but do not quit because even the best chefs in the world have failed a Risotto before.
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If you love risotto, I am sure you will love pasta: Fresh Pasta for Absolute Beginners
Bon Appétit
Risotto with Mushrooms and Truffle Oil
Ingredients
Base of Risotto
- 3 cups Carnaroli Rice
- 1/3 Onion Chopped
- 1.5 tbsp Olive Oil
- 1 cup White Wine
- 2/3 cup Parmesan Granulated
Mushrooms Mix
- 12 oz Mushrooms
- 2 Garlic Cloves
- 2 tsp Butter
- 1 tbsp Olive Oil
- 2 tsp Truffle Oil
Instructions
Cooking the Mushrooms
- If you are using small mushrooms, cut them in half just like in the picture. If you are using big Mushrooms, cut them into 4 pieces. In a hot pan, add Olive Oil and wait until it heats up. When the Olive Oil is ready, add Mushrooms and stir them very often. The water from the mushrooms will start to evaporate and that’s when you are going to hear a sizzling sound. The moment they start sizzling, add Butter and chopped Garlic. Cook them for approximately 2 more minutes. Finish it up with a little bit of Salt.
- Put the Mushrooms aside and lets start with the Risotto base.
Preparing the Risotto with Mushrooms Base
- In a decent sized pot, add 2 liters of Water and put it to boil. We will use this later.
- It is very important to use very high heat when making Risotto. In a hot Sauce pan, add Olive oil and minced Onions. Wait until the Onions become golden in color. At that moment, add the Rice and stir very fast. As soon as you see that all the Carnaroli has been covered with olive oil and mixed with the onions, add the dry white Wine. Stir really fast until the wine has evaporated.
- Now it’s the perfect time to use the boiling water that we put before. Add 1 cup of boiling water and mix the rice really well. As soon as you see the water evaporate, add another cup. Repeat for about 15 minutes. After 15 minutes, taste the rice. If it’s not cooked, add 1/2 cup of water. Make sure not to overcook the Risotto.
Finalizing Risotto with Mushrooms
- As soon as the rice is cooked, take it off the heat and add the granulated Parmesan. I would highly recommend to use a fresh piece of Parmesan and not the store bought container of Parmesan. Make sure to mix really fast upwards. Try to give the risotto as much air as needed.
- Be careful, if you get splashed with the sauce, it might hurt really bad. As soon as you see that the cheese is melted and the risotto is very creamy, add the cooked mushrooms and the Truffle Oil. Mix them on more time.
- Make sure to serve hot!
