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Truffle Mushroom Risotto by Thyme & Table

Truffle Mushroom Risotto

  • 1 hr & 15 min
  • 6 servings

2 leeks

¾ cup heavy cream

1 lb shiitake mushrooms – sliced

2 large onions – thinly sliced

1 stick of butter – divided

1 Tbsp white truffle oil

1 tsp fresh thyme leaves – minced

1 ½ cups arborio rice

½ cup white wine

4 cups vegetable stock

½ cup freshly grated parmesan

Salt and pepper to taste

Chopped parsley for garnish

  1. Preheat oven to 400°F. Melt 3 tablespoons of butter and toss with mushrooms, thyme, salt and pepper. Roast for about 45 minutes or until mushrooms are browned.
  2. While the mushrooms roast, cut the stem and dark green parts off of leeks. Thinly slice the remaining parts. Place into a pot with cream and bring to a boil. Then reduce heat to medium and simmer, stirring often, for about 15 minutes or until leeks are soft. Season with salt and pepper to taste and set aside.
  3. In a pot, heat vegetable broth to a boil and reduce heat to low.
  4. On a separate burner over medium heat, melt 3 tablespoons butter in a large saucepan. Add onions and cook for about 5 minutes or until slightly soft.
  5. Stir in rice and cook for 1 minute. Add wine and cook for 1 minute.
  6. Next, stir in hot broth, 1 cup at a time, simmer and wait until the liquid is absorbed before adding the next cup – stirring often. Repeat until the broth runs out and the rice is soft (about 20 minutes).
  7. Add leeks, mushrooms, remaining butter, cheese, truffle oil, and salt and pepper to taste. Serve with parsley.

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