Risotto with White Truffle Oil

There are times in life, when you just have to treat yourself. We all need it. We all deserve it. Most times, we don’t allow it. Why? We reason with the obvious… no time. too expensive. too caloric… on and on we go. This is one of those times you need to believe yourself worthy and go for it. Jump in with both feet and wallow in self indulgence. The recipe comes from Anna Pump’s Country Weekend Entertaining, which should clue you in right there…you are indeed, in for something extraordinary. You could make this without the White Truffle Oil and it will still be great, but that’s not really good enough for us, is it? The slight addition of White Truffle Oil in the end, is what we deserve. It makes this risotto phe-nomenal… and those times in life… we should stand for nothing less!

 

Risotto with White Truffle Oil

(slightly adapted from Country Weekend Entertaining)

3 tablespoons butter

2 1/2 cups sliced wild mushrooms (porcini or Portobello are good with this because of their smoky, woodsy taste)

1 tablespoon olive oil

1/3 cup finely chopped shallots

1 1/4 cups arborio rice

3/4 cup dry white wine

5 cups hot chicken stock

1 teaspoon salt

1/4 cup white truffle oil

1 tablespoon chopped fresh chives

In a large skillet, melt the butter. When very hot, add the sliced mushrooms and sauté over high heat for 5 minutes. Remove from the heat and set aside.

In a large saucepan, heat the olive oil and sauté the shallots over medium heat until they turn glossy, about 5 minutes. Make sure not to brown them. Add the rice and the white wine. Turn the heat to medium-high and stir until the wine has evaporated. Stirring constantly, add the chicken stock, 1 cup at a time. As each cup of stock is absorbed, add another, stirring and simmering for 18 to 20 minutes. Remove from the heat and stir in the sautéed mushrooms.

Spoon the risotto onto 4 heated plates. Drizzle 1 tablespoon of truffle oil over each serving and garnish with the chopped chives.