Truffle Morel Risotto

A decadent dish with a couple of rare and tasty ingredients
Prep Time: 20 minutes
Cook Time: 1 hour
Course: Main Course, Side Dish
Keyword: makecaloriesgreatagain, mcga, morel mushrooms, risotto, Truffled, Truffles
Cooking Method: Stovetop
Food Category: Vegetarian
FoodOrDrink: Food

Ingredients

  • 8 cups Vegetable Broth
  • 4 tbs Truffle Oil
  • 2 cups Yellow Onion Chopped
  • 1 tsp Salt
  • 2 cup Carnaroli Rice Can sub Arborio
  • 2 tbs Butter Unsalted
  • 1 cup White Wine
  • 1/2 cup Grana Parmesan Cheese Freshly grated
  • 2 oz Truffles 1 grated, 1 shaved

Instructions

  • Gather your ingredients. Risotto require a lot of "hands on" time, so try to measure and portion out as much as you can before you start cooking.
  • Put the broth into a large pot and begin heating. We want it almost boiling, but not quite there.
  • Put the truffle oil in a pan and add the onion and 1/2 tsp of salt. I used medium heat here. (Note that I've since come to the conclusion this is a waste of truffle oil – the heat subdues the taste). I'd suggest using olive oil here and then stirring in at least 2 tbs of truffle oil at the very end after the risotto is removed from the heat.
  • Stir until the onions have wilted well.
  • Add the rice. Continue stirring until you hear a clicking sound. Probably a couple minutes of time.
  • Add the wine and continue stirring until all of the moisture is gone.
  • Ladle in 2 cups of broth.
  • Stir until the liquid is largely absorbed.
  • Add another 2 cups of broth. Stir again until the liquid is absorbed.
  • I found this to be a good opportunity to grate one of my two truffles. I grated it onto the Parmesan cheese as we'll add both at the same time in a few minutes.
  • Add another 2 cups of broth. Stir again until the risotto has reached a consistency and texture that you are happy with. Make any small adjustments necessary.
  • Remove the risotto from the heat. Add your butter and quickly stir it into the dish.
  • Add your cheese and grated truffle. Stir well.
  • Plate your risotto.
  • Shave fresh truffle over the top. Add your morels.
  • Enjoy!

Notes

  • For the morel mushrooms, I used my recipe for Pan Fried Morels.
  • This was my first time making a risotto and with the rare combination of morels and truffles, I didn’t want to mess it up.  As such, a lot of credit for Eataly for providing the base recipe which I only make a few tweaks to. 
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