Name: Mushroom & Truffle Oil Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2–4 servings
Cuisine: Italian-Inspired
Ingredients: 3 tbsp extra virgin olive oil; 1 onion, finely chopped; 1 leek, thinly sliced (optional); 1 medium carrot, diced (optional); 1 garlic clove, minced; 1½ cups cremini mushrooms, sliced; 2½ cups orzo; ½ cup dry white wine; 3¼ cups vegetable or chicken stock; ½ cup grated Parmesan or Asiago cheese; ¼ cup butter, diced; 2 tbsp chopped fresh Italian parsley; 2 tsp truffle oil; Himalayan sea salt & freshly ground black pepper

Notes

1

In a small saucepan, heat the vegetable stock and keep at a low simmer.

2

Meanwhile, heat a large sauté pan over medium high heat and pour in olive oil.

3

Add onion, leek, garlic, and carrots and sauté for 5-6 minutes, until aromatic and soft. Next, add cremini mushrooms and sauté for 5-6 minutes, or until reduced and soft.

4

Remove mixture and liquid to a bowl and set aside.

5

Next, toast the orzo: Coat with the hot oil and vegetables and cook briefly until they begin to turn transcluent around the edges - pale and golden in colour. This will take a few minutes. Make sure to stir continuously during this step.Add wine, stirring constantly until wine is fully absorbed.

6

Begin adding hot stock, 1 ladleful at a time and stir until the broth is absorbed. Still well after each addition. Continue adding stock, 1 ladleful at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes. Remove from heat.

7

Stir in the reserved vegetables and their liquid. Add parmesan, butter, parsley and truffle oil and stir until risotto is creamy and cheese has melted.