Sunday, October 17, 2010

Mushroom Risotto

My coworker, Randy, learned of my new acceptance of eating sauteed mushrooms and so he shared with me a tbsp of truffle oil that he picked up awhile ago. I decided to make this risotto just so that I would have something to drizzle the oil over. I never made a risotto before and it turned out it was a lot easier to make than I thought it was going to be.

2 tbsp olive oil
1 small red onion, finely chopped
1 yellow onion, finely chopped
2 cloves of garlic, minced
2 cups of cremini mushrooms, chopped
1 red bell pepper, chopped
6 cups chicken broth
3 cups uncooked arborio rice
1 cup of dry white wine
1 tbsp butter
1 bunch of asparagus
2 medium zucchini, sliced
Parmesan cheese, grated
salt and pepper
garlic salt
drizzle of truffle oil

1. Heat oil in a large skillet. Add onions, garlic, mushrooms, and bell pepper to the oil and saute until tender.
2. While onion mixture is sauteing, bring broth to a boil in a large saucepan. Reduce heat; cover and maintain at a simmer. Also, heat up butter in a different large skillet, saute the asparagus and zucchini and season with the garlic salt. Once cooked, set aside.
3. Once onion mixture is tender, add rice and stir to coat well; cook for about 3 minutes. Add wine and cook until absorbed.
4. Stir 1 cup simmering broth to onion rice mixture. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy, remove from heat and serve immediately.
5. Serve two giant spoonfuls worth of risotto to a dish and top with a spoon of asparagus and zucchini. Sprinkle with Parmesan, salt and pepper and drizzle truffle oil over the top. Enjoy!

Recipe adapted from

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