Porcini Risotto with Oregon White Truffle Oil

Recipe adapted from the Joel Palmer House

Porcini Risotto With Oregon White Truffle Oil
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Porcini Risotto with Oregon White Truffle Oil 
Servings
8
Servings
Ingredients
  • 3½ cups water
  • ½ ounce dried porcini mushrooms, broken into small pieces
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 cup arborio rice
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 medium onion, diced
  • ½ cup white wine
  • Grated Parmigiano-Reggiano cheese
  • Oregon white truffle oil
Directions
  1. Make the broth: In a medium saucepan, add the water, dried mushrooms, sugar, salt and soy sauce and bring to a boil. Add the rice to the liquid and cook, stirring occasionally, until it returns to a boil. Remove from the heat and strain the mushrooms and rice from the broth. Return the broth to the saucepan and keep warm over low heat. Set the mushroom-rice mixture aside in a small bowl.
  2. Make the risotto: In a sauté pan over medium heat, add the butter and olive oil. When the butter is melted, add the onion and cook until translucent, about 5 minutes. Add the rice mixture to the pan, stirring to incorporate the onion and coat the grains. Pour in the white wine and stir continuously until it is nearly all absorbed, about 2 minutes. Ladle in ½ cup of the reserved broth and stir until it is nearly absorbed. Continue to add the broth, ½ cup at a time, stirring constantly until the broth is absorbed before adding more. Repeat with the remaining broth until the rice is tender, about 15 to 20 minutes.
  3. Divide the risotto among four bowls and top with grated Parmigiano-Reggiano and a healthy drizzle of truffle oil. Serve immediately.
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