Truffled Wild Mushroom Risotto
This is a vegan version. You can modify with cheese and butter.
Ingredients
- 1.5 cups Arborrio or carnaroli rice
- 3 cups vegetable stock, make with mushroom stems, mirepoix vegetables, herbs, bay leaves, and peppercorns If available bolster flavor with mushroom powder available at specialty stores.
- 1/2 cup diced shallot
- 1 T chopped garlic
- 2 cups sliced or diced assorted wild mushrooms Try to get a variety of mushrooms. Shiitake, oyster, chantrelles, whatever is in season
- 1 T chopped black truffle If available. If not, use truffle oil for flavor.
- 1 cup Sherry or madeira wine
- 1 t chopped fresh thyme
- 2 T Vegan butter substitute
- 1/4 cup shaved vegan parmesan
- 1 T Truffle Oil
- Salt and Pepper to taste
- For the Roast asparagus
- 1 Bunch Fresh Asparagus
- 2 T Olive oil Extra virgin
- Salt and pepper to taste
- For carrots
- 6 to 8 each Baby carrots, cut in 1/2 if too thick
- 2 T Olive oil
- 1 T sugar in the raw
- 1/4 cup orange juice
- Salt and Pepper to taste
- Garnish with Baby cress
Instructions
- Heat 1/4 cup olive oil in a heavy gauge wide pot, add in shallots and garlic. Stir over medium heat until translucent
- In a separate pot bring the vegetable stock to a simmer
- Add in the mushrooms and stir.
- Add the rice. Stir to coat evenly with oil.
- Add in the wine, stir and let simmer. Stir occassionally to kep rice from sticking.
- When the wine has been 1/2 absorbed, begin adding the stock. Add enough to cover, then let that get mostly absorbed and begin adding more stock one ladel at a time, stirring frequently. The riec will bein to soften. watch this closely. You don't want it hard, but, you don't want it to turn to mush. Test a grain to make sure it is done.
- When the rice is al dente, stop adding stock and let what is left absorb. Add in the truffles, butter, cheese, truffle oil, and seasonings.
- Prepare the vegetables to accompany the dish ahead of time: Coat the asparagus with oil, salt, and pepper, and place in a 350 degree oven for about 6 to 10 minutes depending on the thickness. They should come out still green, but al dente.
- Make the carrots. Heat oil in a saute pan, add the carrots over high heat to get some color in them. Add the sugar and reduce the heat to medium. Add Juice and reduce, stirring occassionally. Add more liquid if necessary. The carrots should also be al dente. Allow the liquid to partially evaporate until it becomes a glaze.Add a touch of salt and pepper and stir it in.
- Plate the risotto. Lay the carrots and asparagus against the rice. garnish with a bouquet of cress. Drizzle with a fine olive oil or truffle oil. Serve immediately.
Notes
The trick to risotto is in the cooking process. make sure you only add a little stock at a time. We call for 3 cups of stock here. It may take more or less depending on the moisture content of the raw rice, the temperature of your flame, the temperature of the stock. You want the stock to be simmering before you begin adding it. If it isn't hot, it will slow the cooking process and require more stock. This can also make for uneven cooking of the rice leaving some kernels overcooked and some under.
Truffles are expensive and not widely available. If you can't find them, truffle oils are available in many specialty stores. They add enough flavor that you can do without the real thing. If you aren't a fan of truffle, skip it entirely.