| Ingredient | Quantity | Units |
|---|---|---|
| Arborio Rice | 3/4 | Cup |
| Garlic | 1 | Clove |
| Chicken Stock | 4 | Cup |
| Lemon | 1 | Each |
| Parmesan Cheese | 1/4 | Cup |
| Shallot | 1 | Each |
| Salt | ||
| Pepper | ||
| Butter | 1 | Tablepsoon |
| Ingredient | Quantity | Units |
|---|---|---|
| Baby Bella Mushrooms | 8 | Ounce |
| Black Truffle Oil | 1 | Tablespoon |
| White Wine in lieu of equal amount of stock | 1 | Cup |
Cooking Time:
Total Time: 40 Minutes
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Instructions
Step 1: Prep
Wash and dry all produce.
Peel and slice Garlic as thinly as possible.
Halve, peel, mince Shallot.
Grate 1/4 cup of parmesan cheese.
Zest and quarter lemon.
Optional - slice baby bella mushrooms into 1/4-inch thick slices.
Step 2: Prep Rice
Add rice, stock, and optional wine to a bowl.
Note: Amount of liquid should be 4 cups with or without the optional white wine.
Aggitate rice with figers or a whisk to remove the outter layer of starch.
Using another bowl and a fine mesh strainers, separate the rice from the liquid and keep the liquid.
Allow the strainer with rice to drain over bowl for 5 minutes to capture all stock/wine liquid.
Step 3: Heat Stock
Bring Chicken Stock to a boil in a medium pot.
Once boiling, cover and reduce heat to a low simmer.
Step 4: Cook Veggies
Heat a drizzle of oil in a large pan over medium heat.
Add Garlic and Shallot.
Cook, stirring, until softened, 1 minute.
Add rice.
Stir and cook until translucent, 1-2 minutes.
Add 1/2 Cup of Stock.
Stir until liquid has mostly absorbed.
Repeat with remaining Stock adding 1/2 Cup at a time and stirring lightly until liquid has absorbed.
Tip: Stirring ensures even cooking, but is not necessary for creating a creamy sauce.
Continue until rice is al dente and mixture is creamy, 25-30 minutes.
Step 5: Optional - Cook Mushrooms
While risotto cooks, cook mushrooms in a separate pan.
Heat a drizzle of oil in a large pan over medium heat.
Add sliced mushrooms.
Cook, stirring, until softened, 6-8 minutes.
Step 6: Optional - Cook Protein
While risotto cooks, cook protein in pan used for mushrooms.
Step 7: Finish Risotto
Once Risotto is done, stir in:
- Parmesan
- 1 Tablespoon plain Butter
- Squeeze of Lemon Juice
- Lemon Zest
- (optional) Cooked Mushrooms
- (Optional) Truffle Oil
Season Risotto with Salt, Pepper, and more Lemon Juice to taste.
Step 8: Serve
Divide risotto between plates.
Top with protein.
Recommended Pairings
Categories:
Side Dish
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/scallops-over-truffled-mushroom-risotto-5fb7f285e78a9619350dd4ff
Serious Eats
https://www.seriouseats.com/how-to-make-perfect-risotto-recipe