my first time making risotto! i was a little worried about how it would come out, but all this dish is is a bit of an arm workout super fancy, not too difficult, tastes rich without tons of cream and butter, and you can make arancini from the leftovers! YAY!before starting, i think it would be best to have everything ready to go beforehand because once you start you can’t really leave the stove for too long.
go ahead and:
- chop up 2 small-medium onions
- mince 4 cloves of garlic (less if you’re not garlic crazy like me)
- bring a box of low sodium chicken broth to a simmer in a seperate pot
- shred cheeses
- coat a large saucepan/shallow pot with olive oil and a little butter (for the risotto)
- slice some creminis
- slide leaves off 2 sprigs of rosemary
- pour yourself a big glass of a dry white wine (to drink and to cook with, i like pinot grigio/gris for this risotto because it’s light and clean)
- coat a skillet with olive oil and a little butter (for the mushrooms)
first, start sweating the onions and garlic for the risotto. there’s actually a bit much so once they start getting glassy take out a couple spoonfuls for the mushrooms.
i put the reserved onions and garlic with the rosemary and chopped them together while i waited for the onions were translucent. ps – do not let the onions and garlic brown for the risotto!
go ahead and start browning the mushrooms in the other skillet. they dont need too much attention.
once the onions are translucent, increase the heat to medium high and add 1 1/2 cups of arborio rice. stir and coat the rice with the oil and butter. stir and toast a few minutes.
then pour in a good glass of wine. should be enough to make some of the rice float. i’m sorry i didn’t measure it more accurately
this is when it gets fun. stir pretty briskly. you want to keep stirring because when you stir is when the starches from the rice are released (or so they say, i don’t really know what i’m talking about), and that’s when it gets creamy. stirring the rice makes it risotto, and not winey chicken-brothy rice.
salt and pepper pretty liberally and add in about a tablespoon or 2 of white truffle oil.
once the wine is almost absorbed by the rice, add a ladle of the hot broth. stir until absorbed.
continue to do this, over medium-high heat, briskly stirring and seasoning with salt and pepper if you think its needed, until all the broth is gone. then, you should have risotto! if its still not done, add some water and keep stirring.
to finish the mushrooms: once they have started to brown a little, add the onion garlic rosemary mixture and continue to cook until the mushrooms are fully browned. then pour in a healthy splash of the white wine and left cook until the mushrooms have absorbed almost all of the wine.
stir a piece of butter, some more truffle oil and the cheeses into the risotto and serve with the mushrooms and shaved parm if you’d like (i didn’t do this)
truffled three cheese risotto with rosemary mushrooms
for the risotto:
2 small-medium onions
4 cloves of garlic
1 box low sodium chicken broth or stock if you can get it
1 1/2 cups arborio rice
1-2 glasses of dry, white wine
few tablespoons white truffle oil
handful fontina cheese
handful gruyere cheese
less than a handful of parmigiano reggiano
for the mushrooms:
about 3-4 tablespoons of the chopped onion and garlic from the risotto
2 sprigs rosemary
1 large pack of cremini mushrooms, sliced
1/2 glass of dry white wine
- listed above (sorry)