Recipe courtesy of Frances Kellar
Serves 4
Ingredients
6 tablespoons olive oil divided
1/4 cup finely chopped shallots
4 cloves minced garlic
2 cups sliced mixed mushrooms (e.g., Blue Oyster, Maitake, Chanterelle, Morels, Cremini)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup carnaroli rice
1 teaspoon chopped fresh thyme leaves
5 cups reserved porcini mushroom broth
1 ounce dried porcini mushrooms
6 ounces Point Reyes Toma Truffle, grated
Finishing garnishes: Drizzle of Truffle Oil, Fresh Shaved or Grated Black Perigord Truffle, more grated Toma Truffle, chopped chives
Steep Dried Porcini Mushrooms: Bring 5 cups of water to boil. Add the dried mushrooms and allow them to steep and rehydrate, about 10 minutes. Once softened, use a slotted spoon to scoop out the mushrooms and place in a small bowl to cool slightly before chopping. While mushrooms rehydrate, grate cheese and chop garlic, shallots, mushrooms, and thyme leaves.
Sauté Mushrooms: Heat 3 tablespoons olive oil over medium heat in a 4-quart high rimmed sauté pan, Dutch oven, or heavy bottom pot. Add the shallots and cook until softened, about 3 to 5 minutes. Add the sliced mushrooms, including the porcini mushrooms, along with the salt and ground black pepper, and cook until browned and most of the liquid has evaporated, about 7 minutes. Add the chopped fresh garlic and thyme. Stir to combine. Using a slotted spoon, remove the mushroom mixture to a medium mixing bowl and set aside while you work on the risotto.
Prepare risotto: To the same pan, add the remaining 3 tablespoons olive oil and add the risotto rice. Stir to coat and lightly toast the rice. Using a ladle, add a ladle of the porcini mushroom broth, one to two ladlefuls of broth at a time. Stir the risotto continuously until most of the liquid is absorbed before adding the next ladle of broth. This process of ladling stock and stirring the rice will take approximately 30 minutes until the rice is tender to the bite and creamy.
Remove from heat and stir in the TomaTruffle cheese. Add half of the mushroom mixture, reserving the other half for topping the risotto, and stir to combine. Taste and adjust seasoning with a pinch of salt, if desired.
Garnish and Serve: Spoon into bowls. Garnish with chopped fresh herbs like parsley or chives, a drizzle of truffle oil, more grated TomaTruffle, and–for a decadent finish–grated fresh Perigord truffles. Serve.
