Stirring, stirring, stirring and more stirring that is the simple truth of making great risotto. I had my first lesson in making risotto way back in the early 1990’s at a restaurant named Aqua in San Fransisco. The Sous Chef’s name was Marc. I can recall that morning so clearly, I recall the heat of the steam coming off the risotto as I stir in ladle after ladle of stock. The passion that Marc put into the physical actions of making the risotto and the passion behind the philosophy of risotto. To this very day I can hear his words behind every stir.
The goal of making risotto is to create a creamy soup-like consistency, at the same time we are looking for each grain of rice to have creamy bite with just a hint of al dente to the tooth.
This may sound like a tall challenge but it is easier than it sounds. Enjoy!
Mushroom Risotto Recipe
- 1 Tbsp. kosher salt, plus more
- 6 Tbsp. extra-virgin olive oil
- ½ large white onion, finely diced
- 2 cups Arborio Rice
- 1 cup dry white wine
- 5 Tbsp. Vegan butter
- 2-3 oz. Jule’s Truffle Brie, Cut into chunks
- 1 Bay Leaf
- 2-3 Sprigs of Thyme
- 3-4 Stalks of Celery
- 2 Carrots Peeled
- 1/2 Yellow Onion Chopped
- 5 Peeled Garlic Gloves
- Mushroom Scraps and Stems
- 2 Tbsp Olive oil
- 1 cup White Wine
- 32 oz Vegetable stock
- 32 oz Water
- 1 pound of mixed wild mushrooms
- 1 tablespoon Olive Oil
- 2 Gloves Chopped Garlic
- Chopped Thyme
Heat a large pot over medium low heat, add the olive oil and all of the vegetables plus a pinch of salt. Cooking and stirring until the vegetables start to release their liquid. It's important that the vegetables do not start to brown. Add the white wine and continue to cook and stir until reduced by half. Add the vegetable stock and water then cook for 30 minutes.
Trim and clean mushrooms if necessary. Heat a large heavy sauté pan over high heat. Add half of the olive oil to the pan, in a single layer making sure to not over crowd the pan, add the mushrooms. Allow the mushrooms to brown, then flip and brown the other side. Remove the browned mushrooms, cook the other half of the mushroom, once the second batch of mushrooms are cooked add the first batch mushrooms to the second batch along with the chopped garlic and chopped thyme. Stir together and remove from the heat.
In a large high sided pot heat the olive oil over medium heat, add the finely diced yellow onion and a pinch of salt. Cook and stir the onion until translucent and soft, around 3 minutes. Add the arborio rice, a large pinch of salt, bay leaf and thyme to the onion and continue to cook over medium heat, stirring constantly for another 3 minutes. It's important that the rice does not brown or take on any color.
Add the white wine, cooking and stirring until it has almost evaporated.
Now it’s time to find the your zen and start the risotto.
Increases the heat to medium high, stir in enough vegetable stock to just about cover the rice, start stirring the rice vigorously make sure the rice is not sticking to the bottom of the pan, the stock should just about be absorbed before you add more stock.
Continue adding stock and stirring, not too fast not too slow, this will take around 20 minutes. Its also important to check the salt level about the half way point, if it tastes like it needs salt add a pinch or two, its important to keep checking during the cooking process adding small amounts so that the rice absorbs the salt, as opposed to seasoning it at the end which only season the outside of the rice. Add just enough stock to the risotto so that it has a thick soupy consistency.
To finish, remove the risotto from the heat. Stir in the butter and the Jule’s Truffle Brie.
Place in a bowl and add the roasted mushrooms. If you want you can a few thin slice of Truffle Brie on top as well.