– Risotto with porcinis and truffle oil.

From www.foodingue.com

Unlike many people, I have never been a big fan of risotto.  Perhaps it’s because I’ve eaten ordinary risotto in the past that I’ve never been inclined to eat it more often.  In the last few months, I have tasted some excellent risotto on several occasions and it has made me want to cook some!

I had all the necessary ingredients on hand, perfect for a last minute dinner!  In fact, I had ordered some products from a website in anticipation of making a risotto soon.

There are several imported products (oils and vinegars of course) but also many Quebec products such as all the dried mushrooms from Gaspésie Sauvage, a great discovery!  I took the opportunity to choose two balsamic vinegars, a lemon olive oil, a truffle olive oil and dried mushrooms!   A risotto with porcini mushrooms and truffle oil was therefore a must!


The dried mushrooms are really perfect for the risotto.  I rehydrated them in hot water and kept the porcini flavoured water for cooking the rice.  For the recipe, I followed the instructions on the box.

First I sweated some grey shallots in a little olive oil and added the rice.

I heated up 7 cups of stock (a mixture of chicken stock and mushroom water) and added ladle after ladle while letting the rice absorb the liquid and stirring continuously.

Meanwhile, in a frying pan I sautéed some grey shallots in a little butter and oil, then added the porcini mushrooms and a little garlic and moistened with a little Noilly Prat, salt and pepper and that was it!  I could have mixed the risotto and mushrooms together from the start but I have to admit that I’m not crazy about the colour the rice takes on and frankly, it’s that good!  Once the rice had drunk all its broth, I finished the dish by adding a piece of butter and a good amount of parmesan cheese.

Just before serving, I put a nice portion of mushrooms on the risotto and added a drizzle of truffle oil.

Risotto with porcinis and truffle oil

– Arborio rice (750g packet)
– 7 cups of chicken stock (or 6 cups of stock and 1 cup of mushroom water)
– 4 grey shallots
– 1 clove of garlic
– 60 g dried Gaspésie Sauvage mushrooms (porcinis or other variety of mushroom)
– 1 knob of butter
– 4 tablespoons of parmesan cheese
– 1 glass of Noilly Prat or other vermout
– salt and pepper
– Truffle oil