Risotto: a labor of love

There is a LOT of love in this risotto; and by love I mean truffle oil.  My darling husband bought me authentic truffle oil as part of my birthday present which was smart because he knew he’d get the main benefits of this gift.

Once I first discovered this truffle phenomenon I did all the research I could; mostly because I am obsessive and have to know everything there is to know about things I love + no life or hobbies equaling a wealth of knowledge about the magic that are truffles.  There is no actual truffle oil – only olive or grapeseed oil infused with truffles…which is okay because it still tastes delicious and is much more affordable, considering real truffles go for about $3,600 per pound.  In conclusion, if you see actual TRUFFLES in a dish at a restaurant, dive in baby.  I don’t know if I will ever get such an opportunity, but I will certainly try my hardest.

Back to the risotto!  I love risotto, it is tasty, requires ingredients you probably already have on hand, and is easily customized.  The only downside that the process is slightly laborious, but you will definitely taste the love when all is said and done 🙂

Sorry about the weird picture.  On to the good stuff.

Truffle Oil Risotto

Serves 6

Ingredients

  • 6-8 cups low sodium chicken broth
  • 1 tbsp olive oil for sauteing
  • 1 white or yellow onion, diced
  • 3 garlic gloves, minced
  • 1 8oz package baby bella mushrooms
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup parmesan cheese, grated
  • 1 tbsp fresh thyme, chopped
  • 1 tsp dried parsley
  • 1 tbsp butter (optional)
  • 1 tbsp truffle oil

Method

  1. Heat olive oil on medium heat in medium to large saucepan (non-stick if you have it).  Add mushrooms and saute until soft, put to side.  Add onion and cook until translucent, then turn down the heat and add garlic and saute until fragrant, about two minutes.
  2. Add rice to the saucepan and stir until fully coated for about one minute, then stir in wine and cook until evaporated.
  3. Add 1 cup of broth and cook, stirring, until the rice has absorbed the liquid.  Repeat step cup by cup until rice is fully cooked to your liking (it took 6.5 cups for me).  Stir mushrooms back into the dish along with parmesan cheese and herbs.  Stir until the cheese is melted.  If you’d like to add butter at this point for extra flavor also stir that in (1 tbsp will only add 2g fat to the dish so don’t be scared!).
  4. Serve with truffle oil drizzle, or flavored finishing oil of your choice

Since I am scared of all starch dishes, I baked some chicken to cube and add to the dish while the rice was going.  I made this up and it was DELICIOUS, as I usually hate plain chicken added to a pasta or rice dish.

I learned to use plenty of liquid to keep it flavorful and moist, as you can tell.  I also cooked the mushrooms with the chicken instead of before the rice, since the chicken was to be stirred in at the same point the cooked mushrooms were going to be.  To cook this perfectly moist and tasty chicken, just combine the following in an oven safe dish:

  • Olive oil (on bottom)
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 2-3 bay leaves
  • chopped thyme and parsley (basically add all of the flavor elements going into the risotto)
  • salt and pepper the chicken and drizzle olive oil on the top as well, I used about 1 tbsp olive oil in total

Bake at 400 uncovered for about 20 minutes, turn and baste, and finish off in the oven for about 10 more minutes.  I then chopped it up and threw it in with the risotto.  The nutrition facts reflect the risotto without the added chicken, as it is traditionally served sans protein.  You should seriously try this one on friends or family – people who have never tasted or made risotto will be very impressed and think you are super fancy in the kitchen.

Damage (1 serving of about 1.5 cups): 362 calories/52g carbs/11g fat/9g protein/2g fiber

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