©2019
AuthorDartagnan"the hint of truffle at the finish dances with the mushroom fondant that you deglaze with sherry, simply incredible"
Heat 3 qt sauté pan to medium heat, add 2 tablespoons oil to heat, then 2 tablespoons butter, let heat to first bubble.
Add shallot and stir to coat, let sauté 3-4 minutes, lightly season with salt and pepper, sauté 3-4 minutes, stirring occasionally.
Add mushrooms and garlic, stir to mix well. Sauté 5 minutes, Season to taste with salt and pepper.
Turn up heat, once heated well and liquid is about gone, and beginning to stick slightly, add sherry and stir up bottom if any crust. Let the liquids reduce by 3/4. Reduce heat slightly, slide everything to the sides.
In the center add the rest of the olive oil and butter and let heat. Once hot, add risotto spreading out in the open space. Let heat until you get nutty fragrance then stir again. Do this to toast the risotto. Once most is toasted then stir again, bringing in the shallots and
mushrooms. Combine well.
Using about a 2/3 cup ladle, pour in a single ladle of veggie stock and bring to just a simmer, stirring to mix well. Important, stir often and let liquid slowly evaporate.
When almost all the liquid is gone, add another ladle.
Do this, one ladle at a time. Don’t rush it.
Test the risotto often for firmness. Should take about 30 minutes and all the liquids to have a smooth, creamy risotto with a slight bite to it.
Over cooked, risotto will become sticky and mushy, so take your time and check often after about 20 minutes.
Once the stock is out, begin to test the risotto often for firmness.
Using on PINCHES of the truffle salt, season just until a hint comes through (it will get stronger).
Finish risotto using the simmering water and truffle salt to taste until creamy and soft.
Remove from heat, cover and let stand 10 minutes.
Ingredients
Directions
Heat 3 qt sauté pan to medium heat, add 2 tablespoons oil to heat, then 2 tablespoons butter, let heat to first bubble.
Add shallot and stir to coat, let sauté 3-4 minutes, lightly season with salt and pepper, sauté 3-4 minutes, stirring occasionally.
Add mushrooms and garlic, stir to mix well. Sauté 5 minutes, Season to taste with salt and pepper.
Turn up heat, once heated well and liquid is about gone, and beginning to stick slightly, add sherry and stir up bottom if any crust. Let the liquids reduce by 3/4. Reduce heat slightly, slide everything to the sides.
In the center add the rest of the olive oil and butter and let heat. Once hot, add risotto spreading out in the open space. Let heat until you get nutty fragrance then stir again. Do this to toast the risotto. Once most is toasted then stir again, bringing in the shallots and
mushrooms. Combine well.
Using about a 2/3 cup ladle, pour in a single ladle of veggie stock and bring to just a simmer, stirring to mix well. Important, stir often and let liquid slowly evaporate.
When almost all the liquid is gone, add another ladle.
Do this, one ladle at a time. Don’t rush it.
Test the risotto often for firmness. Should take about 30 minutes and all the liquids to have a smooth, creamy risotto with a slight bite to it.
Over cooked, risotto will become sticky and mushy, so take your time and check often after about 20 minutes.
Once the stock is out, begin to test the risotto often for firmness.
Using on PINCHES of the truffle salt, season just until a hint comes through (it will get stronger).
Finish risotto using the simmering water and truffle salt to taste until creamy and soft.
Remove from heat, cover and let stand 10 minutes.