Mushroom Risotto with White Truffle Oil

Mushroom Risotto with White Truffle Oil
Recipe Date:
February 16, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 3 cups chicken broth, divided
  • 1 cup NH Sauvignon Blanc
  • 3 tbsps olive oil, divided
  • 1 lb Portobello mushrooms, thinly sliced
  • 1 lb white mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • salt and pepper to taste
  • 3 tbsps finely chopped chives
  • 4 tbsps butter
  • 1/3 cup freshly grated Parmesan cheese
  • 1-2 tbsp White Truffle Oil

In saucepan, warm the broth and wine over low heat. Warm 2 tablespoons olive oil in large saucepan over medium-high heat. Stir in mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid and set aside. Add 1 tablespoon olive oil to skillet and stir in shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, add 1/2 cup broth/wine to the rice and stir until liquid has absorbed. Continue adding broth/wine 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15-20 minutes.

Remove from heat and stir in mushrooms with their liquid, butter, chives and parmesan. Season with salt and pepper to taste. Drizzle with White Truffle Oil to taste. 

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