Whether you're looking for an indulgent celebratory meal (hello, Valentine's Day), or just a cozy, stay-home-in-your-PJ's dish, look no further. This risotto is loaded with heady and aromatic truffles and cooks up silky and divine. And it’s dead simple.
Truffled Mushroom Risotto [Vegan, Gluten-Free]
- Rinse and finely chop the mushrooms. Finely dice the shallot. Rinse and finely chop the parsley for garnish. Rinse and finely chop the chives, leaving one sprig halved for garnish.
- Using the back of a spoon, crush the peppercorns. Do this in a bowl to keep them from flying.
- In a skillet, warm 1 teaspoon olive oil and cook mushrooms over medium-high heat. Once they are aromatic and slightly caramelized, remove mushrooms and liquid from skillet and add to saucepan with the vegetable broth. Reserve skillet to prepare the risotto.
- In the same skillet used to cook the mushrooms, add 1 teaspoon olive oil and the diced shallot and cook over medium heat for 1-2 minutes, or until aromatic.
- Stir in the dry arborio rice, coating with the olive oil and shallot. After about 2 minutes, when the rice has taken on a pale, golden color, pour in the white wine, stirring constantly until fully absorbed.
- Add 1/2 cup of broth to the rice and stir until absorbed. Continue adding broth (straining the mushrooms and leaving them in the broth pan) 1/2 cup at a time, stirring constantly until liquid is absorbed into rice and it becomes tender, about 15-20 minutes.
- Taste risotto to determine if it is ready. The sauce should be silky and the rice should be chewy. If risotto has not yet reached this texture after 20 minutes, add more broth little by little and continue the process until desired texture is achieved.
- Once risotto is tender, remove from heat and stir in any remaining broth, the broth-soaked sauteed mushrooms, vegan butter, half the chives, and salt and freshly crushed peppercorns to taste. Garnish with remaining chives, salt, peppercorns, and a drizzle of truffle oil.
All photos credited to Dawn Brown for Home Chef.