Truffle is my kryptonite. I love truffle. I mean, I LOVE truffle. The scent, the flavor, the way it curls up the entire back of your throat, just barely tickling your sinuses… It makes me weak in the knees and awakens areas of my body that probably shouldn’t be quite so affected by any particular food-stuff. I love truffle.
I’ve never actually had a truffle mushroom , but I’ve had the oil. Lots of it. And I’ve had truffle salt and truffle seasoning. They aren’t cheap, let me tell you! But it’s used so sparingly that I feel justified in having a little in the cupboard. I’m learning to distinguish between white and black truffle oils and their related uses and I can’t get enough. It becomes a craving… A yearning, if you will. Truffle. Truffle. Truffle. Truffle. Truffle. I love truffle. Truffle. I’ve typed it so many times it looks funny. Mmmm, truffle.
Fact: truffle oil (along with other truffle scented products) often don’t ever come into contact with actual truffles. See
Sidenote: I had to ask John how to spell “kryptonite” – being the giant comic fan that he is [read: dork], he asked if I wanted to specify between red and/or green kryptonite. Cute. Or something…
What’s the point of all this rambling about truffles? The other night when we had the Vegetable Wellington, we also had Truffled Wild Mushroom Risotto. Usually, wellington is served with potatoes of some sort, but I had some arborio rice on hand, so I threw together a fantastic risotto (the recipe for which was lovingly adapted from my wonderful friend Shelby). Of course, you can leave out the truffle oil if you don’t like it or you simply don’t want to spend the money on it. But I think it makes the risotto much better. It makes everything better.
It was creamy and perfectly cooked – and I wallowed in the truffle essence. It was pure-heaven. And now I’m going to share it with you… The recipe, not the actual risotto. That would prove fairly difficult given our web-based interactive relationship. Plus it’s gone, I ate it all. As I’m sure you will too…
Truffled Wild Mushroom Risotto
- 12 Shiitake Mushrooms, stems removed & chopped.
- 12 Large Oyster mushrooms, stems removed & chopped.
- 2 Bunches Fresh Asaparagus, ends snapped.
- 2 Shallots, thinly sliced.
- 2 Garlic Cloves, thinly sliced.
- 2 Tbsp Butter, unsalted.
- A Couple Sprigs Fresh Rosemary.
- 1.5 Cups Arborio Rice.
- 3/4 Cup Dry White Wine.
- 5-6 Cups Chicken or Veggie Stock, heated.
- Kosher Salt and Fresh Cracked Black Pepper
- ~1 Cup Asiago Cheese, grated
- White Truffle Oil, for drizzling.
- On a low heat, melt butter in large pan and add shallots and garlic, covering with lid. Allow 5-10 mins to become translucent.
- Then stir in mushrooms and Rosemary. Allow to cook at low temp for about an hour, stirring occasionally, until mushroom/shallot mixture has caramelized and shrunk to about 1/3 the initial size. Remove Rosemary sprigs and increase heat to medium.
- Add rice, stirring until grains become slightly clear and golden on the outside, approximately 2 mins.
- Add wine, allowing for absorption by the rice and evaporation of the alcohol.
- Next ladle in enough stock to just cover the rice mixture and allow for a low simmer, stirring fairly regularly to avoid burning. Continue adding further ladles of broth as it gets absorbed, again only as much as is needed to cover the rice.
- This will continue for roughly 30mins, or until rice mixture is creamy and has reached the desired texture. You want it to be soft but still hold it's texture and not be mushy.
- As the rice reaches the desired consistency, fill a frying pan or pot with some salted water, bring to a boil and toss in the asparagus. Cook for about 2 to 3 minutes or until just fork tender. Drain and rinse with cold water.
- Take half the asparagus and chop diagonally into 1/2" pieces. Toss into the risotto and allow to warm through.
- At this point, remove from heat and grate cheese over top, folding into the finished dish. Drizzle lightly (and lovingly) with a little truffle oil if using. If you want, you can sprinkle some fresh flat leaf parsley over the top or even garnish with a lemon wedge. Top with the remaining asparagus and a little more cheese.