Wild Mushroom Risotto with Parmesan and White Truffle Oil

Wild Mushroom Risotto with Parmesan and White Truffle Oil
Jump to Recipe 👇

About This Recipe

Greetings, fellow Napa Valley foodies, home chefs, and wine enthusiasts! It's Lily here, and today I'm thrilled to share my original recipe for Wild Mushroom Risotto with Parmesan and White Truffle Oil. This dish is a tribute to Napa Valley's rich culinary heritage, showcasing the region's earthy, foraged flavors and outstanding wines.

My inspiration for this dish came during a hike through the lush redwood forests of Northern California. As I admired the breathtaking scenery, I stumbled upon a trove of wild mushrooms, and the idea of a creamy, earthy risotto was born. To elevate the dish with a Napa Valley twist, I incorporated luxurious white truffle oil and a splash of local Chardonnay.

For side dishes, consider pairing the wild mushroom risotto with a vibrant, shaved Brussels sprouts salad with dried cranberries and toasted walnuts, dressed in a tangy mustard vinaigrette. The crisp, fresh flavors of the salad balance the richness of the risotto. Alternatively, serve a side of roasted golden beets with goat cheese and fresh dill, providing a colorful and hearty accompaniment to the main course.

When it comes to dessert, a pear and almond frangipane tart is an exquisite choice. The sweet, caramelized pears and nutty almond flavors harmonize beautifully with the earthy risotto, while the flaky pastry adds a touch of indulgence. For a lighter option, try a lemon and honey panna cotta, garnished with fresh berries and a sprig of mint.

To truly embrace Napa Valley's farm-to-table spirit, source your ingredients from local farmers' markets, such as the St. Helena Farmers' Market or the Napa Farmers' Market. By doing so, you'll be supporting local farmers and artisans while ensuring the freshest, most flavorful ingredients.

The Chardonnay in this dish not only enhances the flavors of the wild mushroom risotto but also makes for an ideal wine pairing. Visit hidden gem wineries like Cuvaison Estate Wines or Domaine Carneros for a crisp, full-bodied Chardonnay that will elevate your meal to new heights.

In conclusion, my Wild Mushroom Risotto with Parmesan and White Truffle Oil is a true Napa Valley creation that captures the essence of the region's culinary and wine-making heritage. By pairing this dish with locally sourced ingredients and Napa Valley wines, you'll be treating yourself and your loved ones to an unforgettable dining experience.

Happy cooking, and cheers to your Napa Valley-inspired culinary adventures!

Hero Ingredient Spotlight: Wild Mushrooms

Wild mushrooms are the crown jewels of the forest floor. Foraging for these delicacies has been a cherished tradition for generations. The varieties used in this risotto - porcini, chanterelle, and shiitake - are celebrated not just for their distinctive flavors but also for their textures. Porcinis offer a meaty depth, chanterelles have a gentle, fruity note, while shiitakes bring a smoky richness. When combined, they elevate the risotto to a gourmet dish, and their earthy taste complements the creaminess of Arborio rice perfectly. Plus, wild mushrooms are a great source of vitamins and minerals, such as Vitamin D, B-vitamins, selenium, and more.

How to Perfectly Cook Arborio Rice for Risotto

Arborio rice is the backbone of any classic risotto. The unique, short-grain variety releases starch as it cooks, lending the dish its signature creaminess. Here's how to master the art:

  1. Start with a Toast: Begin by lightly toasting the Arborio rice in a mixture of butter and oil until it turns translucent around the edges. This step locks in the rice's flavor.
  2. Add Liquid Gradually: The key to creamy risotto is to add warm broth little by little. Wait for the rice to absorb the broth fully before adding more.
  3. Stir Constantly: Continuous stirring encourages the rice to release its starch, giving risotto its creamy texture without making it gluey.

Frequently Asked Questions

  1. Can I use other mushrooms if I can't find wild varieties? Absolutely! While wild mushrooms offer a unique flavor, you can substitute them with cremini or button mushrooms. However, the taste will slightly differ.
  2. Is Arborio rice the only rice I can use for risotto? While Arborio is the most popular, other short-grain rice like Carnaroli or Vialone Nano can also be used.
  3. How should I store leftovers? Store any leftover risotto in an airtight container in the refrigerator for up to two days. Reheat gently on the stove with a splash of broth to maintain creaminess.
  4. Can this recipe be made vegan? Yes! Substitute the chicken or vegetable broth for a vegan version, use vegan butter or more olive oil, and omit or use a vegan Parmesan alternative.
  5. Is there an alternative to white truffle oil? If you don't have white truffle oil, you can omit it or use a light drizzle of high-quality extra virgin olive oil for a different but equally delightful flavor profile.

Tips for Success

  1. Use Warm Broth: Always keep your broth warm before adding it to the rice. This ensures even cooking and maintains the dish's temperature.
  2. Season as You Go: For a well-balanced flavor, season your risotto at different stages of cooking. Start with the onions, and adjust again after adding the cheese.
  3. Serve Immediately: Risotto is best enjoyed right after cooking while it's still creamy and at its peak texture.

Crafting the perfect Wild Mushroom Risotto with Parmesan and White Truffle Oil requires patience, the right technique, and quality ingredients. Follow these insights, and you'll master this gourmet dish in no time! Happy cooking!

Recipe Overview

Recipe:
Wild Mushroom Risotto with Parmesan and White Truffle Oil
Author:
Lily Anderson
Season:
Fall
Yield:
4 servings
Calories Per Serving:
408
Prep Time:
PT15M
Cook Time:
PT45M
Total Time:
PT1H

Ingredients List

Ingredients:

  • 6 cups low-sodium chicken or vegetable broth
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cups mixed wild mushrooms (such as porcini, chanterelle, and shiitake), cleaned and sliced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon white truffle oil

Step-by-Step Directions

  1. In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm throughout the cooking process.
  2. In a large, heavy-bottomed skillet, melt 2 tablespoons of unsalted butter and olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened and translucent.
  3. Add the sliced wild mushrooms to the skillet and cook for an additional 5-6 minutes, or until they are tender and slightly browned. Remove half of the cooked mushrooms from the skillet and set aside for garnish.
  4. Stir in the Arborio rice, ensuring that each grain is coated in the butter and oil. Cook for 2-3 minutes, or until the rice begins to appear slightly translucent around the edges.
  5. Pour in the white wine and cook, stirring constantly, until it is absorbed by the rice.
  6. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and waiting until the liquid is absorbed before adding more. This process should take about 25-30 minutes, and the rice should be creamy but still al dente.
  7. Remove the skillet from the heat and stir in the remaining 1 tablespoon of unsalted butter, freshly grated Parmesan cheese, and salt and pepper to taste.
  8. Drizzle the risotto with white truffle oil and gently fold it in. To serve, divide the risotto among four plates and top each with a portion of the reserved cooked mushrooms. Enjoy this elegant Wild Mushroom Risotto with a crisp Napa Valley white wine for a truly unforgettable dining experience!

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

About Me

Don't miss a recipe!

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Coming soon - Cookbook!

Loving Napa Home Chef Recipes and wishing for more? Discover print exclusives!

Napa Recipe Cookbook: Napa Home Chef
Beef Wellington with Wild Mushroom Duxelles and Port Wine Reduction
Smoked Salmon and Avocado Sandwich with Cream Cheese and Sprouts
Arugula Pesto Meatball Sliders
Beef Bourguignon with Pinot Noir
Grilled Chicken and Pesto Sandwich with Sun-Dried Tomatoes
Dry-Aged Ribeye with Porcini Mushroom Sauce and Truffle-Parmesan Fries
Seasonal Vegetable & Merlot Medley Pie with Whipped Purple Potatoes
Arugula Salad with Figs, Goat Cheese, and Balsamic Vinaigrette
Beet and Goat Cheese Salad with Arugula and Candied Walnuts
Dungeness Crab Benedict with Avocado Hollandaise and Grilled Asparagus
Apple, Walnut, and Gorgonzola Tart with Balsamic Reduction
Baked Ziti Casserole with Wild Boar Ragu & Smoked Gouda

Mandatory (inedible) cookies. By using this website, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.