Truffle, mushroom & asparagus risotto
The truffle has such a particular and strong taste that once you taste it you remember it forever. An incredible ingredient for recipes full of flavor.
Truffle, Mushroom & Asparagus Risotto
Pasta & Risotto
here are few things as indulgent and delicious as a bowl full of creamy, luscious mushroom risotto flavored with fresh black truffles. This one is a showstopper note. This creamy, earthy flavored truffle mushroom risotto will warm you up on the coldest of winter days and perfect for a romantic date night at home!
One of the best things to do on a cold winter night is to have date-night at home. The challenge of date night is often coming up with something elegant and interesting to make but doesn’t take forever or require a dozen pots and pans. This truffle mushroom risotto with asparagus provides the perfect solution!
Risotto is one of those dishes that a lot of people don’t make at home because they think it’s really difficult. While it does take some time, and a bit of attention, it’s really not all that complicated and the result is a lovely side, or main dish, that will definitely impress your dinner guest (or guests)!
1 pound mushrooms, sliced
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound thin asparagus, trimmed & cut into ¼ inch thick slices
2 shallots, finely diced
1 cup Arborio Rice
4 cloves garlic minced
½ cup dry White Wine
5-6 cups chicken broth
½ cup Parmesan Cheese or Parmigiano-Reggiano, finely grated
Salt + Pepper, to taste
In a large skillet over medium/high heat, melt 1 tablespoon butter. Add the sliced mushrooms and saute for 7-8 minutes until they are soft and starting to caramelize. Season with salt and pepper and transfer to plate.
Bring broth to a boil in a medium sized pot. Add asparagus and cook, uncovered until tender 4 minutes or so. Transfer to a plate. Keep the broth on the heat, simmering, covered.
In the same skillet as the mushrooms, add the olive oil and remaining butter. Add the shallots and saute until translucent. Add the garlic and saute for another minute. Then add the arborio rice, making sure that it gets coated by the olive oil and butter.
Add the white wine and stir until it has been absorbed. Ladle in 1 cup simmering broth and cook at a strong simmer, stirring until absorbed. about 2-3 minutes. Continue simmering, adding broth, one ladle at a time, stirring frequently. Make sure that each ladle of broth is fully absorbed before adding the next, until the rice is tender and looks creamy. This will take 20 min or so and you may have some leftover broth.
Once the rice is tender, stir in the cheese, and season with salt and pepper. You can gently stir in the mushrooms and asparagus as well, or just top it instead. Serve with truffles on top as well as Truffle and Cheese Seasoning. Serve immediately.