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Truffle Risotto Mushroom - Aroma Truffle

Truffle Risotto Mushroom

  • Serves: 2 Serving
  • Preparation Time: 30 Minutes
  • Difficulties:
  1. In a pan or skillet with a broad bottom and at least 3-inch sides, melt two tablespoons of butter over medium heat. Cook the minced shallot in the pan for two to three minutes, or until tender.
  2. Using a wooden spoon, mix in the rice and stir to evenly coat the grains in the melted butter. For approximately a minute, toast the rice.
  3. Add 1 cup of warm broth to the rice and swirl the pot continually.
  4. Add a second cup of broth once the first has been absorbed. If the bottom of the pan is exposed when you drag your spoon across the bottom, it's time to add extra broth.
  5. After the liquid has been absorbed by the rice and the grain is just barely al dente, add stock, 1 cup at a time, stirring constantly.
  6. Warm up 1 tablespoon of butter and 1 tablespoon of neutral oil in a cast iron pan while the rice is cooking (and you are stirring).
  7. Sear the mushrooms on one side until golden brown. Cook for another 2 to 3 minutes while stirring. Turn off the heat and season with salt and pepper to taste.
  8. Turn off the heat once the rice is done to your liking. Mix in 2/3 of the cooked mushrooms, truffle pâté, remaining 5 tablespoons butter, mascarpone, and parmesan cheese.
  9. Mix the cheese and butter together until completely melted. Add salt and pepper to taste.
  10. Pour the risotto into bowls. It should not be too rigid and slightly wet, smooth texture. Top with additional mushrooms, parmesan, and chives.