Truffled Mushroom Risotto for Valentines

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Truffled Mushroom Risotto is the perfect meal to share with your Valentine!  Serve with roasted broccolini and a glass of vino for a romantic fireside date night dinner.

I’ve had it in my head for years that although I absolutely adore risotto, it was too hard to make.  #pshaw

Sure, it’s infamous for sending home Top Chef contestants, but I’m not trying to serve risotto to a wedding party or make it over a campfire.  Truffled Mushroom Risotto for the hubs and me, on my regular ol’ stovetop?  Totally doable.

I happen to adore anything truffles and mushrooms.  Some of you (ahem, my dad) may not.  If that’s the case, sub out a favorite veggie or protein and mix it in at the end.  This recipe would be great with asparagus, corn, or bacon.

Bacon.  I think I’m on to something there.

I experimented with a new mushroom that I received from my produce co-op in this recipe.  Called Lion’s Mane, it’s certainly fuzzy and bizarre.  I liked it in this dish, but you can absolutely sub out any old mushroom in it’s stead.

Truffled Mushroom Risotto

Heat a large sauté pan over medium heat.  Melt 2 Tb. of butter and add the mushrooms.  Allow to sit for a few minutes before stirring.  Continue to cook, stirring occasionally, until the liquid from the mushrooms evaporate and the mushrooms begin to brown.  Season with salt and pepper.

If your pan is smaller, do this in batches so you don’t overcrowd the mushrooms.  Once cooked, use a slotted spoon to remove the mushrooms to a bowl and set aside.

Pour the veggie stock into a large microwavable measuring cup.  Microwave until warm.

Melt the remaining tablespoon of butter in the pan.  Add the shallots and cook for a few minutes until softened.  Stir in the garlic, and cook until fragrant.  Add the risotto and cook until golden in spots and translucent.

Pour in the wine a cook until mostly evaporated.  Begin pouring in the stock, 1/2 cups at a time.  Stir frequently after pouring stock.  Once the 1/2 cup has evaporated, add another 1/2 cup.  This process will take about 18 minutes.

Once most of the liquid has absorbed and the rice is tender with just a bit of “bite,” mix in the truffle sauce, cooked mushrooms and parmesan.  I added the truffle sauce by the teaspoon until fragrant.  Depending on how much you love truffles, adjust the amount accordingly.

Remove to a serving bowl and enjoy immediately.  Garnish with additional Parmesan and a sprinkle of fresh ground pepper.

Truffled Mushroom Risotto

Yield: 4 servings

Truffled Mushroom Risotto is the perfect meal to share with your Valentine!  Serve with roasted broccolini and a glass of vino for a romantic fireside date night dinner.

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Ingredients

• 24 oz. mixed fresh mushrooms
• 3 Tb. butter, divided
• salt and pepper to taste
• 4 cups of vegetable stock
• 2 shallots, diced
• 2 cloves of garlic, minced
• 1 cup arborio rice
• 1 cup of white wine
• 1-2 tsp. truffle sauce*
• 1/4 cup grated Parmesan, plus more for garnish

Instructions

1. Heat a large sauté pan over medium heat.  Melt 2 Tb. of butter and add the mushrooms.  Allow to sit for a few minutes before stirring.  Continue to cook, stirring occasionally, until the liquid from the mushrooms evaporate and the mushrooms begin to brown.  Season with salt and pepper. 
2. If your pan is smaller, do this in batches so you don't overcrowd the mushrooms.  Once cooked, use a slotted spoon to remove the mushrooms to a bowl and set aside.
3. Pour the veggie stock into a large microwavable measuring cup.  Microwave until warm.
4. Melt the remaining tablespoon of butter in the pan.  Add the shallots and cook for a few minutes until softened.  Stir in the garlic, and cook until fragrant.  Add the risotto and cook until golden in spots and translucent.  
5. Pour in the wine a cook until mostly evaporated.  Begin pouring in the stock, 1/2 cups at a time.  Stir frequently until evaporated and continue to add in the stock.  This process will take about 18 minutes.  
6. Once most of the liquid has absorbed and the rice is tender with just a bit of "bite," mix in the truffle sauce, cooked mushrooms and parmesan.  I added the truffle sauce by the teaspoon until fragrant.  Depending on how much you love truffles, adjust the amount accordingly.
7. Remove to a serving bowl and enjoy immediately.  Garnish with additional Parmesan and a sprinkle of fresh ground pepper.

Notes

*You can totally substitute the truffle sauce for truffle oil.  Or just leave it out entirely.

Want to round out your romantic Valentine’s Day dinner?  Say cheers with the one you love with our Watermelon and Elderflower Champagne Cocktail.  And try these Brown Butter Green Beans to serve with your Truffled Mushroom Risotto!

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