How to make Risotto with Mushrooms and Truffle Oil

Instructions

1. Cut the mushrooms

   • If you are using small mushrooms, cut them in half just like in the picture.
   • If you are using big mushrooms, cut them into 4 pieces.
   • If you are using shiitake, make sure to take the stem away.

   

   • You need
   • 4 oz mushrooms

2. Cook the mushrooms

   • In a hot pan, add olive oil and wait until it heats up.
   • When the olive oil is ready, add mushrooms and stir them very often.
   • The water from the mushrooms will start to evaporate, and that’s when you are going to hear a sizzling sound.
   • The moment they start sizzling, add butter and chopped garlic.
   • Cook them for approximately 2 more minutes.
   • Finish it up with a little bit of salt.
   • Put the mushrooms aside and let’s start with the risotto base.

   

   • You need
   • 1 tbsp olive oil
   • 1 tbsp butter
   • 1 garlic clove
   • salt

   Start a 2 min timer

3. Boil the water

   • In a decent-sized pot, add 2 liters of water and put it to boil.
   • We will use this later.

   You can put the pot on while the mushrooms cook, so the water is boiling when you need it.

   • You need
   • 2 liters water

4. Fry the onion and the rice

   • It is very important to use very high heat when making risotto.
   • In a hot saucepan, add the olive oil and the minced onion.
   • Wait until the onion becomes golden in color.
   • At that moment, add the rice and stir very fast.
   • Fry it very shortly, for about 30 seconds.
   • As soon as you see that all the Carnaroli has been covered with olive oil and mixed with the onions, add the dry white wine.
   • Stir really fast until the wine has evaporated.

   • You need
   • 1 ½ tbsp olive oil
   • ⅓ onion
   • ¾ cup Carnaroli rice
   • ½ cup dry white wine

   New to this? How To Finely Chop An Onion by Gordon Ramsay

   Heat on the highest number.

5. Add the water, a cup at a time

   • Now it’s the perfect time to use the boiling water that we put before.
   • Add a cup of boiling water and mix the rice really well.
   • As soon as you see the water evaporate, add another cup.
   • Repeat for about 15 minutes.
   • After 15 minutes, taste the rice.
   • If it’s not cooked, add half a cup of water.
   • Make sure not to overcook the risotto.

   Start a 15 min timer

6. Stir in the Parmesan

   • As soon as the rice is cooked, take it off the heat and add the grated Parmesan.
   • I would highly recommend to use a fresh piece of Parmesan and not the store-bought container of Parmesan.
   • Make sure to mix really fast upwards.
   • Try to give the risotto as much air as needed.
   • Be careful, if you get splashed with the sauce, it might hurt really bad.

   You can use more Parmesan if you like, but if you add too much, the risotto is going to become very heavy.

   • You need
   • 100 g Parmesan

7. Mushrooms and truffle oil

   • As soon as you see that the cheese is melted and the risotto is very creamy, add the cooked mushrooms and the truffle oil.
   • Mix them one more time.
   • Check it for salt and see if it needs more.
   • Make sure to serve hot.

   • You need
   • 2 tsp truffle oil
   • salt