This decadent wild mushroom risotto dish may take a little longer to make, but we promise it’s worth it.
- 1 ounce dried morel mushrooms
- 1 ounce dried black trumpet mushrooms
- 4 tablespoons shallot, finely minced
- 8 tablespoons butter, divided
- 4 cups vegetable stock
- 1 ½ cups arborio rice
- 4 ounces white wine
- 4 ounces of grated parmesan cheese
- 8 ounces creme fraiche
- 1 tablespoon of black truffle oil
- 2 tablespoons of chives, finely chopped
- Salt and pepper
- Rehydrate the dried mushrooms in 3 cups of boiling water, set aside for 20 minutes or until mushrooms have plumped up. Agitate the mushrooms in the liquid to remove and excess grit and remove from liquid with a slotted spoon. Strain liquid and set aside.
- In a heavy bottomed pot, melt 4 tablespoons of butter. Sweat the shallots in the butter until translucent, and add the mushrooms. Continue to saute for 3 minutes.
- Add rice to pot and stir to combine, adding the white wine after a minute. Continue to cook until the wine has almost been entirely absorbed by the rice.
- Add 1 cup of vegetable stock and stir, continuing to cook until almost all of the liquid has been absorbed. Repeat process with remaining stock, cup by cup, until the rice is al dente, for about 20 to 25 minutes.
- Continue to add reserved mushroom liquid, ½ cup at a time, until desired doneness is achieved. Season to taste with salt and pepper.
- Finish with parmesan cheese and remove from heat, portioning into 4 bowls.
- Combine creme fraiche, truffle oil, and chives. Season with salt and pepper to taste, and divide among the 4 bowls.