Saturday, October 13, 2012

Mushroom Risotto


I make a killer Mushroom Risotto. My secret? O&CO Black truffle oil
It just happens to be O&CO's 16th anniversary, so everything is 16% off. Great time to try their fabulous oils! 
Their website has some fabulous recipes to go with their high quality oils, seasonings, vinegars and more!
You can like their facebook page for more information about their promotion.
Here is my favorite recipe using O&CO Black truffle oil


Gluten-Free Mushroom Truffle Risotto

adapted from all recipes

6 cups chicken broth, divided

2 TBSP olive oil, divided
1 pound mushrooms, thinly sliced
2 shallots, diced
1 clove of garlic minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped fresh chives
4 tablespoons butter
1/2 cup freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes.
Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon O&CO Black truffle oil
to skillet, and stir in the shallots and garlic. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color,
pour in wine, stirring constantly until the wine is fully absorbed.
Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.
Season with salt and pepper to taste.
This sponsorship is brought to you by O&CO. who we have partnered with for this promotion.


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