Wild Mushroom Risotto With Black Truffle Oil

Wild Mushroom Risotto With Black Truffle Oil
2.8 from 6 ratings
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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.
Servings
4
servings
mushroom risotto
Ingredients
  • 8 cup organic vegetable or chicken stock
  • 1/4 ounce dried porcini or shiitake mushrooms
  • 4 tablespoon olive oil, divided
  • 3 cup 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
  1. Place stock and dried mushrooms in a saucepot over medium heat. Bring to a simmer for about 5 minutes to reconstitute the mushrooms.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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