November Recipe of the Month

BALSAMIC & TRUFFLE WILD MUSHROOM RISOTTO
A rich, creamy, and deeply comforting main dish for autumn.

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Serves: 4      Prep time: 10 minutes     Cook time: 30 minutes

Ingredients for the Base:

1 ½ cups Arborio Rice,
1 medium Yellow Onion (finely diced),
2 cloves Garlic (minced),
1/2 cup dry White Wine (like Pinot Grigio or Sauvignon Blanc),
4 to 5 cups warm Vegetable or Chicken Stock (kept simmering on a back burner).

Ingredients for the Mushrooms:

1 pound wild Mushrooms (such as Cremini, Shiitake, or Chanterelles),sliced;
2 tablespoons Butter; |
.           2 tablespoons THE OLIVE MILL WHITE TRUFFLE OLIVE OIL

Ingredients for the Finish:

1/2 cup freshly grated Parmigiano-Reggiano,
2 tablespoons Butter, Truffle Sea Salt, freshly cracked Black Pepper, fresh Thyme leaves,
THE OLIVE MILL WHITE TRUFFLE OLIVE OIL, and THE OLIVE MILL FIG BALSAMIC.

In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of Butter and 1 tablespoon of THE OLIVE MILL WHITE TRUFFLE OLIVE OIL over medium-high heat. Add the sliced Mushrooms and sauté until browned and tender (about 6 to 8 minutes). Remove half of the Mushrooms and set them aside for garnish later. In the same pot with the remaining Mushrooms, add another tablespoon of THE OLIVE MILL WHITE TRUFFLE OLIVE OIL and the diced Onion. Cook until translucent (3 minutes), then stir in the Garlic and Arborio rice. Toast the rice, stirring constantly, for 1 to 2 minutes until the edges look slightly translucent. Pour in the white Wine, stirring continuously until completely absorbed by the rice. Add the warm Stock one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding the next. This process takes about 20 to 25 minutes until the rice is creamy and cooked al dente. Remove from heat and vigorously stir in the Parmigiano-Reggiano, the final 2 tablespoons of Butter, Truffle Salt, and Pepper. Spoon the creamy risotto into warm pasta bowls. Top with the reserved sautéed Mushrooms, a light drizzle of THE OLIVE MILL FIG BALSAMIC, a sprinkle of Thyme leaves, and a delicate finishing swirl of THE OLIVE MILL WHITE TRUFFLE OLIVE OIL. Serve.

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