She slowly stirs the
simmering stew as it
relaxes her soul.
#joyofcooking #calmingeffect #mindofacook
This slow and steady stirring that is required of a perfect and creamy risotto is very soothing to me. Even though I was making this while teaching my cooking classes, I still felt a sense of calmness in the midst of the chaotic fun …
… And #haiku083 came to me right after class.
Mixed Mushroom and Black Truffle Risotto
Serves 2 – 3 (as Starter portions)
100g Arborio Rice
20ml olive oil
1/2 medium size onion, peeled and finely chopped
75g fresh mixed mushrooms, roughly sliced (ex. Porcini, white and brown button mushrooms, etc)
5g fresh thyme leaves
50ml dry cooking white wine
360ml – 450ml chicken or vegetable broth
20g unsalted butter
1 spoonful of Black Truffle Paste (adjust amount according to your taste)
30g grated Parmesan cheese
Salt and black pepper, to taste
Extra Virgin Olive Oil for drizzling
Fresh chives, finely chopped as garnish
- In a small soup pot, bring the chicken or vegetable broth and water to a boil. Turn down the heat and let it simmer. Your broth should be hot and right next to the pan that you will be cooking your risotto in.
- Heat up the olive oil in a wide and deep saucepan or pot. Fry the onion over medium heat for about 2 minutes, until softened.
- Add in all the mushrooms with the thyme and continue to cook for another 3 minutes, stirring with a wooden spoon. Take out half of the mushroom mixture, set aside and keep warm.
- Add in the rice and stir. Let the rice toast in the oil and to absorb the mushroom flavours. Let the rice cook for 2 minutes, stirring.
- Add in the cooking white wine and continue to cook for a further 3 minutes to allow the alcohol to cook away.
- Start to add the simmering stock a little at a time, using a ladle. Stirring constantly and allow the rice to absorb the stock before adding another ladle full of broth. Continue this process for about 18 minutes, stirring after each addition of broth. The stirring allows the starch in the rice to release to create a creamy and thick texture.
- When most of the broth has been absorbed, test the texture of the rice. It should be tender with a bit of firmness inside it. Remove the pan from the heat and stir in the butter and a spoonful of the black truffle paste. Stir to mix well. Add in the grated parmesan cheese and season with salt and black pepper to taste.
- Divide the creamy risotto onto two plates. Top with the remaining mushroom, chopped fresh chives and drizzle of Extra Virgin Olive Oil. You can grate more parmesan cheese on top. Serve immediately.