The aroma of truffles has to be on the best in the world. Seriously, the best.
Last year, I took my 13-year-old niece to Italy for two weeks (I have been many times but this was a first for her…eyes wide open the whole time but that is another story, another post). For our first meal after settling into the hotel and wandering San Marco, I ordered pasta with black truffles. When it arrived, she was gaga over the heavenly scent of the truffles, a few freshly shaved on top by the wonderful waiter. She took one bite and the pasta with truffles was hers….for the rest of the trip, she had truffles at least once a day (sometimes with every meal). On eggs, in risotto, on pasta, in cheese, truffle oil on bread…..she couldn’t get enough and well, I couldn’t either so it was a happy culinary journey.
So, in honor of the truffle and wonderful memories of our trip, I layered this mushroom risotto with truffles. White and black truffles, a drizzle of La Tourangelle Infused White Truffle Oil or Black Truffle Oil and a dusting of D Dalla Terra Truffle Salt. I get most of my spices and specialty seasonings at the Savory Spice Shop ~ they ship so check them out online (I also purchased my lobster mushrooms from Savory Spice).
We could eat this every night….the smell of truffles filled the kitchen and the layers of truffle in the dish were out of this world wonderful!
A basket of black truffles…
A risotto’s success is the right rice…carnaroli or arbario…nothing else will give you the creamy texture.
Carnaroli rice with dried black and white truffle…
White truffle oil and black truffle sea salt…
Finished dish with lobster mushrooms…
Recipe Notes: The below is the original recipe. I used red lobster mushrooms and added 1 tablespoon of black and white truffle and drizzled each bowl with white truffle oil and black truffle sea salt.
- 4 tbsp vegetable oil
- 1 onion, chopped
- 2 cups arborio or carnaroli rice
- 6 cups vegetable stock or water, kept simmering
- 4 tbsp butter, diced
- 1lb (450g) cremini mushrooms, sliced
- ½ cup freshly grated Parmesan
1. Heat the oil in a large, heavy saucepan over medium heat. Add the onion and fry for 5 minutes or until golden, stirring occasionally. Add the rice and stir for 2 minutes.
2. Gradually add the stock, about ½ cup at a time, stirring constantly, waiting until absorbed before adding more. Continue in this manner for 25 minutes or until the rice is barely tender and has a creamy consistency, adding water if the stock has run out.
3. Meanwhile, melt the butter in a pan over a medium heat. Add the mushrooms and cook, stirring frequently, for 10 minutes or until the mushrooms have browned and the liquid evaporates.
4. Stir the mushrooms into the rice and turn off remove from the heat. Stir in the cheese and serve immediately.
Also linked to Midnight Maniac, Sweet & Savory Meatless Monday, Another Meatless Monday, Made By You Monday, Mouth-watering Monda, Eats Well with Other, Tuesday Supper Club, Tempt My Tummy Tuesday, Tuesday at the Table, Tuesday tasty Tidbit, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Eat at Home