Black Truffle Risotto

This is my favorite risotto recipe to date. It’s honestly better than any risotto I’ve had at a restaurant, and the truffles just take it to the next level. SO. GOOD. And perfect for group gatherings or holiday dinners. If you’re into mushrooms, I’d highly recommend saving this one! 🤗 

I always begin this recipe by making homemade vegetable broth, but feel free to use store bought if you’d prefer. I’ll post the broth recipe below… just in case 😇

For the Risotto you’ll need:

• 4 Tbsp truffle oil (or olive oil)
• 2 cups mixed mushrooms (I used shiitake, button, and portobello), finely sliced or chopped
• 1 tsp herbs de Provence 
• 1 1/2 cups of arborio rice
• 1/2 cup of shallots, finely chopped (around 2 shallots) 
• 1 Tbsp fresh thyme leaves
• 1 Tbsp fresh rosemary, finely chopped
• 1 Tbsp fresh sage leaves, finely chopped
• 2 cloves of garlic, minced 
• 1/2 cup of white wine 
• 3 cups of vegetable broth
• 1 cup coconut milk
• 2 Tbsp of miso paste
• 3 Tbsp of nutritional yeast (optional)
• Juice of half a lemon
• 1 – 2 tsp sea salt (or truffle salt if available)
• 1 tsp black pepper
• 1 oz. black truffle, shaved
• Fresh lemon zest, parsley, and thyme to garnish

Instructions:

• Over medium high heat, sauté the mushrooms in 2 Tbsp of truffle or olive oil. Let sit for 3-4 minutes.
• Add a pinch of salt and the herbs de Provence to fry.
• Once the mushrooms are fully cooked, remove from the pan and set aside until the risotto is about finished. (This step prevents the mushrooms from getting overcooked).
• Lightly clean the pan if necessary & in the same skillet, heat up the remaining 2 Tbsp of oil.
• Sauté the shallots until soft and slightly browned.
• Add the garlic, thyme, rosemary, and sage. Fry for 2 minutes.
• Add the rice to the pan and toast for 1-2 minutes, until the rice becomes slightly translucent.
• Add in the white wine and stir. Let the rice absorb the liquid. 
• Once the wine has been absorbed, ladle about 1/2 a cup of the warmed vegetable broth into the rice and stir consistently to release the starches. 
• Continue this process of adding the veg broth one ladle at a time until rice is just about fully cooked. (Should take around 3 cups of broth and 20-30 minutes).
• At this point, stir in the coconut milk, miso paste, lemon juice, nutritional yeast salt and pepper to taste.
• Make sure the rice is completely cooked and at desired consistency before setting to rest. Add more broth (or white wine 😜) as necessary.
• Once the rice is cooked, stir in the sautéed mushrooms, cover, and let rest for about 10 minutes.
• Garnish with shaved black truffle, lemon zest to taste, fresh thyme and parsley. Enjoy 😊 
• Serves 6. 
• Store in fridge for up to one week. 

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To make the vegetable broth, you’ll need: 

• 1 white onion, chopped into large chunks
• 2 stalks of celery, roughly chopped
• 2 large carrots, roughly chopped
• 3 cloves of garlic 
• 8 oz. of mushrooms (any kind works)
• 1 cup of flat leaf parsley (stems intact)
• 6-8 cups of filtered water
• 1 Tbsp sea salt
• pinch of black pepper

Instructions:

• Add all of the ingredients to an extra large saucepan and bring to a boil.
• Allow the broth to simmer for at least 35-40 minutes before using. Best to leave simmering covered for around an hour.
• Let cool and strain. (Feed the cooked veggies to a pet ..or yourself)
• Refrigerate leftovers. Use within a week or freeze up to three months.