Risotto with truffled mushrooms

This recipe appeared in the Sun-Times on Nov. 28, 2007.

MAKES 6 SERVINGS

1 ounce dried porcini mushrooms

2 tablespoons white truffle olive oil

6 cups chicken broth or stock

4 tablespoons unsalted butter, divided

1 tablespoon extra-virgin olive oil

1/4cup chopped onion

2 cups Carnaroli rice

½ cup dry white wine

2 tablespoons whipping cream

3/4 cup grated Parmigiano Reggiano

Simmer the porcini mushrooms in boiling water for 20 minutes. Drain. Pat the mushrooms dry, chop coarsely, toss with the truffle oil and reserve.

Put the chicken broth in a saucepan set over medium-high heat. Bring to a simmer. Lower the heat and keep the broth hot but not boiling.

In a large, shallow saucepan over medium heat, melt 2 tablespoons of butter with olive oil. Add onion and saute, stirring for 3-4 minutes until the onion is soft. Add the rice and stir to coat the grains with the fat, about 2 minutes. Add wine and cook it off, about 4 minutes.

Begin adding the simmering broth, 1 cup at a time, stirring constantly, until the rice absorbs the liquid. Do not add more stock until the previous cup has been absorbed. Continue to add the stock, one cup at a time, stirring, until the rice is almost al dente (about 16 minutes in all). Stir in the remaining 2 tablespoons of butter and the whipping cream. Stir in the Parmigiano-Reggiano. Fold in reserved truffled porcini. Stir and cook another 2-3 minutes or until rice is perfectly al dente. Divide risotto among six heated shallow bowls. Serve at once.

Wine to serve: Barbaresco or Dolcetto di Alba

Pat Bruno

Nutrition facts per serving: 418 calories, 17 g fat, 7 g saturated fat, 28 mg cholesterol, 51 g carbohydrates, 8 g protein, 453 mg sodium, 1 g fiber