Truffle Mushroom Risotto Recipe

There comes a time in every man’s life where it becomes absolutely pivotal for him to cook a mouth-wateringly incredible meal. We’re not talking about just any old recipe; it’s THE recipe. A show stopper to be exact. One that makes a lasting impression, and is coveted deeply in your culinary arsenal.

This is that recipe.

Ingredients:
(SERVES 4-6)

– 2 C. Aborio Rice

– 1 T. Extra Virgin Olive Oil

– 2 T. Butter (unsalted)

– 2 EA. Spanish White Onion (diced)

– ½ C. Dry White Wine

– 6 C. Vegetable Stock

– 1½  C. Mixed Mushrooms, Roasted (Shitake & Oyster)  **We added baby bella mushrooms to our recipe**

– 1 C. Fava Beans (Cleaned)

– ½ C. Robiola Cheese (Can be substituted for a Mild Brie Cheese)

– 2 T. Truffle Butter

– 1 T. White Truffle Oil

– 2 T. Truffle Pate (Found in specialty stores like Eataly or online at Amazon.com)

– ½ C. Grated Grana Padano

– Salt & Pepper to taste

DIRECTIONS:

STEP 1: In a large sauté pan, melt the butter with the olive oil, once it is melted and hot sauté the onion until translucent.

STEP 2: Add the Aborio Rice and toast it, stirring constantly for 2 min.

STEP 3: Add the white wine and cook until the wine is completely evaporated.

STEP 4: Add Fava Beans & Mushrooms, cooking till well incorporated about 1 min.

STEP 5: Add 2 C. of the vegetable stock & cook stirring constantly until the stock is evaporated.

STEP 6: Add more stock  ½  C. at a time letting it get absorbed before adding the next one. Continue this process until the rice is tender but still has a little bit of a bite to it about 18-20 min. Stir, stir, stir!

STEP 7: To finish the risotto add the Robiola and Grana Padano, cooking the cheeses into the risotto to make it nice & creamy.

STEP 8: Add the truffle ingredients, butter, oil, & pate. Season with salt & pepper to taste.

Serve on plates garnished with micro greens and enjoy!