kruizing with kikukat

Monday, July 25, 2011

Mushroom Risotto with White Truffle Oil

Want something truly decadent?  Mushroom Risotto with White Truffle Oil is where its at!  Creamy, unrestrained and guilt-free (well, two out of three isn't too bad) . . . less than an hour away, if you have all the ingredients on hand.  I actually had white truffle oil because I tried to recreate a frisee salad which was served at the Mariposa Restaurant in Neiman-Marcus (Honolulu).  I was devastated when they removed the frisee salad from their menu, and I'm still working on my copycat recipe for the dressing.

Eryngii Mushroom
While any combination of mushroom varieties will do, Ali'i Oyster mushrooms are truly the king of fungi.  Ali'i Oyster might be a term specific to this particular vendor, but more familiar names of this mushroom to people outside of Hawaii might be Eryngii or King Oyster Mushroom.  I love the texture and the flavor.  Portobello mushrooms were my favorite mushrooms until I tasted eryngii.  Perhaps this might change after I get my hands on some prized matsutake, but until then, this will be my go-to shroom.  It also makes me feel good that I am contributing to the local economy, as these are grown right here on the Big Island and are readily available in Hilo. 

Saute mushrooms until they wilt.
Be sure rice is well-coated with olive oil.
A bamboo spoonula works great for gently stirring risotto.
click on recipe title for printable recipe

     2 tbsp olive oil, divided
     2 tbsp butter
     2 tbsp minced onion
     2 tbsp minced parsley
     2 tbsp calvados
     2 tbsp water
     8 oz. mushrooms, cleaned and chopped into 1/2" 
     1/2 tsp rock salt
     1 c arborio rice
     4 c  chicken stock, simmering
     1/4 c grated Parmesan cheese
     1/2 c cream
     salt and black pepper to taste
     white truffle oil (allow 1/8-1/4 tsp per serving bowl)

Heat 1 tbsp olive oil and butter in heavy 5-quart dutch oven.  Add onion and cook 5 minutes or until translucent.  Add parsley and mix well.  Add calvados and water.  Stir until alcohol evaporates.  Add mushrooms and salt. When mushrooms release liquid, remove mushrooms from pan and set aside.  Add remaining 1 tbsp olive oil.  Add rice and stir until completely coated with oil.  Add 1/2 c chicken stock to rice, stirring constantly until liquid is absorbed.  Repeat with remaining chicken stock until only 1/2 c remains.  Add mushrooms back to pan.  Add remaining chicken stock and stir until absorbed.  Add Parmesan cheese and cream, stirring gently until cheese is melted and cream is absorbed.  Add salt and pepper to taste. Garnish each serving bowl with a drizzle of white truffle oil.

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