Risotto is one of my go-to “fancy” meals at home that feels very elegant, but is so easy to make!
- 1 stick unsalted butter, divided
- 1 large shallot, finely minced
- 1 1/2 cups arborio rice or medium grain rice
- 1/2 cup dry white wine
- 6 cups broth, preferably homemade, warmed
- 12 oz cremini mushrooms, quartered
- 2 tablespoons black truffle puree (or truffle oil, if using)
- 1/2 cup mascarpone cheese
- 2/3 cup freshly grated parmesan, plus more for garnish
- salt and freshly cracked pepper, to taste
- chopped chives, for garnish
- Heat two tablespoons butter over medium heat in a wide bottomed skillet or pan with at least 3 inch sides. Add minced shallot to the pan and cook for 2-3 minutes until softened. Add rice and stir with a wooden spoon to coat in the butter so that all the grains are shiny. Toast rice for about 1 minute. Add wine and stir into the rice continuously.
- Once the wine has been absorbed into the rice, add 1 cup of warm broth while constantly stirring the pot. This is the key to risotto, continuous stirring which releases starch from the rice and creates creaminess. Once that broth has been absorbed, add another cup. A trick to tell when it’s time to add more broth is if the bottom of the pan is exposed when you drag your spoon across the bottom. You will continue to add broth, 1 cup at a time, while stirring until it has been absorbed into the rice and the rice is just slightly al dente. You don’t want it to be mushy, it should still have a tiny bite to it. This whole process will take about 20 minutes, so don’t rush. Just have a glass of wine and enjoy the stirring.
- While rice is cooking (and you’re stirring), heat 1 tablespoon of butter and 1 tablespoon of neutral oil in a cast iron. Add the mushrooms and let them sear on one side until golden brown. Stir and cook for 2-3 minutes more. Turn off the heat and season lightly with salt and pepper.
- Once rice has reached desired doneness, turn off the heat. Stir in 2/3 of the cooked mushrooms, truffle puree (or oil), remaining 5 tablespoons butter, mascarpone and parmesan cheese. Stir until all the cheese and butter has melted. At this point, taste for salt and pepper and adjust the seasonings accordingly. Ladle the risotto into bowls. It should have the texture of slow moving lava and not be a stiff ball. Top with extra mushrooms, parmesan and chopped chives.