Wild Mushroom Risotto With Black Truffle Oil

This wild mushroom risotto is The Kripalu Kitchen’s healthy take on comfort food
Contributor
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
1623
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.

Nutritional Facts

Total Fat
74g
100%
Sugar
16g
18%
Saturated Fat
30g
100%
Cholesterol
436mg
100%
Carbohydrate, by difference
67g
52%
Protein
164g
100%
Vitamin A, RAE
140µg
20%
Vitamin B-12
2µg
83%
Vitamin B-6
2mg
100%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
384mg
38%
Choline, total
390mg
92%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
50µg
13%
Iron, Fe
8mg
44%
Magnesium, Mg
196mg
61%
Manganese, Mn
3mg
100%
Niacin
43mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
1291mg
100%
Riboflavin
1mg
91%
Selenium, Se
157µg
100%
Sodium, Na
2415mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
399g
15%
Zinc, Zn
11mg
100%

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.