Mushroom Risotto

Ingredients

• 1 yellow onion, diced

• 3 tablespoons olive oil

• 4 cloves of garlic, minced

• 1 cup arborio rice

• 1/2 cup white wine

• 5 cups vegetable broth

• 2 cups sliced shitake mushrooms

• 4 tablespoons butter

• Juice of 1 lemon

• Zest of 1 lemon

• 1/2 cup freshly grated parmesan

• 1/2 cup crème fraîche

• 1 teaspoon freshly ground black pepper

• 1 tablespoon truffle powder (optional)

• Salt to taste

Preparation

1. In a medium-large pot over medium heat sauté 1 diced yellow onion with a tablespoon of olive oil until the onion pieces are translucent on the edges. Add 4 cloves of minced garlic and sauté until they begin to brown.

2. Add 1 cup of arborio rice to the pan with 1 tablespoon of olive oil. Cook stirring frequently until the rice pieces become translucent on the edges. Add 1/2 cup white wine and cook off the alcohol for 5 minutes. Stir frequently.

3. Reduce the heat to medium-low and slowly add in the 5 cups of vegetable broth 1/2 a cup at a time. After each addition stir frequently until the broth is absorbed before adding another 1/2 cup. Once all the cups of vegetable broth have been cooked into the rice, it should look creamy and thick. The rice should be very soft and not have any crunch to it. Remove from heat.

4. Meanwhile, in a medium skillet add your 2 cups of sliced shiitake mushrooms and 3 heavy pinches of salt. Cook on medium until they release water and then add 1 tablespoon olive oil and 2 tablespoons of butter. Cook over medium-high heat until they are golden and crispy.

5. Add 2 tablespoons of butter, juice of 1 lemon, zest of 1 lemon, 1/2 cup freshly grated parmesan, 1/2 cup of crème fraîche, 1 teaspoon freshly ground black pepper, 1 tablespoon truffle powder, and salt to taste to the pot. Stir well to combine and top with the crispy mushrooms.

Notes

• Servings: ~ 4 people