Hello again! After taking a brief break for the holidays; I decided to try to make a meal with all of the leftover ingredients that we had on hand. Moreover, it’s a dish that makes me feel immensely comforted when I want to wind down after the holiday-buzz.
2 cups Arborio rice, rinsed
1 onion, diced
10 crimini mushrooms, dirt-removed and quartered.
8 cups of chicken stock
2 cloves large garlic, grated
1 cup white wine
1 cup parmesan cheese
1 cup half and half
Salt and pepper to taste
2 tbsp. butter
2 tbsp. olive oil
Coat a heavy-bottomed pan with the olive oil and butter and place over a medium-high heat. Next, add the onion and the garlic and sweat slowly to gain the full flavor of the aromatics throughout your dish. After about 5 minutes, season with salt and pepper and add the mushrooms. Allow the mushrooms to really brown and get some flavor while cooking for about 10 minutes. Add the Arborio rice and stir to allow the rice to toast for about 5 minutes. Next, add the white wine and scrape the bottom of the pan to pick up any browned bits. Now, start the stirring! Once the rice has absorbed the liquid, add a few ladleful’s of chicken stock and continue to stir the rice until it absorbs the liquid again. Once absorbed, add more ladleful’s of the chicken stock and continue this process until your rice is completely cooked—about 30-35 minutes. Once cooked, add the half and half and then kill the heat. Stir in the parmesan, check for seasoning and then immediately serve it up in bowls.
Top the dish with a little more parmesan and then drizzle with truffle oil and enjoy!
I hope you enjoy this dish as much as I do.