02/01/2025
🍄🟫🍚 A hearty winter meal! We love truffle risotto but this recipe is so easy to modify to any flavors you love! It’s also easy to swap out for vegan ingredients.
Ingredients:
•3 cups chicken broth *We make our own bone broth but bouillon works well. Read more on that below.
•1 Tablespoon olive oil
•1 pound of mushrooms (I used Sh*take and Baby Bella)
•1 shallot, diced
•3/4 cup Arborio rice
•1/4 cup dry white wine
•Salt
•Pepper
•2 Tablespoons butter
•1/6 cup grated Parmesan
•1 tsp dried thyme leaves
•Truffle oil
Warm broth over low heat (do not skip this step!). Sauté mushrooms with a little oil, salt and pepper. Place mushrooms in a bowl. In the same sauté pan, add the rest of the oil and cook the diced shallots for about 1 min. Add the rice, stir until it’s coated in oil and pale in color. Add wine, stir until it’s absorbed. Add 1/2 cup hot broth to the rice and stir until absorbed. Repeat this step until all the broth is gone and the rice is “al dente”. Remove from heat, stir in sautéed mushrooms, butter, Parmesan and thyme. Season with salt and pepper to your presence. When serving, drizzle the top with truffle oil.
*Bone broth is one of the most rewarding things you cane make! It’s also one of the best ways to use up all your kitchen scraps. We normally have 2 bags in the freezer, one with chicken scraps and the other with vegetable scraps. The chicken bag can include bones, fat/ tendons and unspoiled chicken meat. The veggie bag includes mostly onion, carrot, herb stems and celery. Sometimes you’ll find pieces of tomato or bell peppers scraps and in the summer we will even save the carrot tops. When we have a full bag of chicken bones/scraps we dump it all in the pressure cooker. We load up all summer with broths and in the winter we reap all the rewards.
