Wild Mushroom Risotto With Black Truffle Oil

Contributor
This wild mushroom risotto is The Kripalu Kitchen’s healthy take on comfort food
mushroom risotto

The Kripalu Kitchen

During colder weather, many of us are reaching for our favorite comfort foods like mac and cheese and lasagna to keep us warm. And while these foods that are often high in sugar, salt, and carbohydrates may satisfy us in the moment, they don’t offer the best long-term benefits for those of us who are striving for a healthy lifestyle.

This wild mushroom risotto is The Kripalu Kitchen’s healthy take on comfort food. Kripalu, is recognized as the largest yoga retreat center, in North America and is a healthy haven for yogis and healthy foodies — offering a mainly vegetarian cuisine made with fresh, local produce. Whole grains, fresh vegetables, and legumes form the backbone of the menu at The Kripalu Kitchen — I while poultry, fish, and dairy are also optional for protein. The Ayurvedic-influenced "Buddha Bar” also offers vegan, gluten-free cuisine.

4
Servings
619
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 Cups organic vegetable or chicken stock
  • 1/4 Ounce dried porcini or shiitake mushrooms
  • 4 Tablespoons olive oil, divided
  • 3 Cups assorted wild mushrooms, stems removed, small diced or sliced
  • 1/2 Cup onion, small diced
  • 1 Cup arborio rice
  • 1/2 Cup dry white wine
  • 1/4 Cup organic unsalted butter or olive oil
  • 1/2 Cup Parmesan cheese, grated (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Black truffle oil, for serving

Directions

Place stock and dried mushrooms in a saucepot over medium heat. Bring to a simmer for about 5 minutes to reconstitute the mushrooms. 

Remove mushrooms and chop finely. Keep stock at a simmer over low heat. Heat 1 tablespoon oil in a saucepan over medium heat. Add wild mushrooms, stirring occasionally, and cook until golden and soft, 5 to 8 minutes. Transfer to bowl. To the same pan, add remaining olive oil, reconstituted mushrooms, and onions. Cook until translucent.

Add rice; cook, stirring, for 3 to 4 minutes. Add wine and cook, stirring, until wine is absorbed by rice. Add ¾ cup hot stock to rice.

Stir constantly until rice has absorbed most but not all of the liquid and the mixture is thick. Add another ¾ cup stock. Repeat this process until the rice is al dente. As the rice nears doneness, watch carefully, adding smaller amounts of liquid.

The risotto should be slightly creamy and thick; it will thicken further when removed from heat. Add the reserved mushrooms and remove from heat. Stir in butter or olive oil and Parmesan; season with salt and pepper to taste. Drizzle a few drops of truffle oil over each serving. Serve immediately.

Mushroom Risotto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Mushroom Risotto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
31g
48%
Sugar
9g
N/A
Saturated Fat
11g
54%
Cholesterol
45mg
15%
Protein
17g
33%
Carbs
64g
21%
Vitamin A
102µg
11%
Vitamin B6
0.4mg
22.3%
Vitamin C
2mg
4%
Vitamin D
2µg
1%
Vitamin E
2mg
12%
Vitamin K
13µg
17%
Calcium
40mg
4%
Fiber
4g
16%
Folate (food)
34µg
N/A
Folate equivalent (total)
226µg
56%
Folic acid
113µg
N/A
Iron
5mg
27%
Magnesium
45mg
11%
Monounsaturated
16g
N/A
Niacin (B3)
12mg
58%
Phosphorus
219mg
31%
Polyunsaturated
3g
N/A
Potassium
838mg
24%
Riboflavin (B2)
0.6mg
32.7%
Sodium
1477mg
62%
Thiamin (B1)
0.5mg
31.5%
Trans
0.5g
N/A
Zinc
2mg
12%

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