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Quarantine Cooking still going strong over here– how about you? If there’s any time to have a date night, it’s NOW. Right here and now, my friends. We’re already having to stay at home anyway, why not have a little fun, slightly fancy, & obviously romantic date night at home? Say the word. This Date Night Truffle Mushroom Risotto will quite possibly knock your socks off. It’s SO. DANG. GOOD. I was literally eating spoonfuls out of the pan never wanting it to end.
Risotto is one of those things that people are intimidated by. It seems a lot more complicated that it really is, so I am here to show you that you can do it!
There are so many different combinations you can do when making risotto, but this one–TRUFFLE MUSHROOM is top of the charts, best of the best, you get the point.
Start by bringing chicken broth to a simmer in a sauce pan on the side; this will remain on the stove throughout the entire cooking process. Next, heat a little oil in a heavy bottomed skillet; sauté the mushrooms and garlic until cooked down and deliciously fragrant. Transfer to a bowl on the side. Now, using the same skillet, add 1 T butter and 1 T olive oil. Add arborio rice and give it a good toss to coat; cook for about 1 minute, until slightly golden & toasted. Ladle in 1/2 c broth, give it a stir and then leave it alone until broth is nearly absorbed (about 2-3 minutes). Stir, add another 1/2 c broth, stir again, and leave alone until liquid is mostly absorbed (another few minutes). Repeat this process using all broth until 1/2 c broth remains (About 20-25 minutes total) Turn off heat, add mushrooms back to pan, remaining 1/2 c broth, salt, and parmesan cheese; stir for 3- 4 minutes, until creamy. Serve immediately in bowls with a drizzle of truffle oil, fresh parsley, and more grated parmesan.
Date Night Truffle Mushroom Risotto
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 2-3 1x
Ingredients
- 3–4 T olive oil
- 1 T butter
- 32 oz chicken broth
- 1 c arborio rice
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1/4 c grated parmesan + more for serving
- Salt, to taste
- Drizzle of Truffle Oil, for serving
- Freshly chopped parsley, as garnish, optional
Instructions
- Start by bringing chicken broth to a simmer in a sauce pan on the side; this will remain on the stove throughout the entire cooking process.
- Next, heat a little oil in a heavy bottomed skillet over medium heat; add the mushrooms and sauté for 3-4 minutes, then add garlic. Cook another minute or so, until cooked down and deliciously fragrant. Transfer mushrooms to a bowl on the side.
- Now, using the same skillet, add 1 T butter and 1 T olive oil. Add arborio rice and give it a good toss to coat; cook for about 1 minute, until slightly golden & toasted. Ladle in 1/2 c broth, give it a stir and then leave it alone until broth is nearly absorbed (about 2-3 minutes).
- Stir, add another 1/2 c broth, stir again, and leave alone until liquid is mostly absorbed (another few minutes). Repeat this process using all broth until 1/2 c broth remains (About 20-25 minutes total).
- Turn off heat, add mushrooms back to pan, remaining 1/2 c broth, salt, and parmesan cheese; stir for 2-3 minutes, until creamy. Serve immediately in bowls with a drizzle of truffle oil, fresh parsley, and more grated parmesan.
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