23 Oct '12, 11am

Truffle and mushroom risotto

Truffle and mushroom risotto

1. Soak porcini mushrooms in a bowl of hot water for about 10 minutes. Drain and reserve both soaking liquid and mushrooms. 2. In a hot large pan, sauté all the mushrooms with butter and garlic till the mushrooms are cooked through and any liquid it releases is reduced by half. Remove from the pan and set aside. 3. In the same pan, sauté shallots and thyme for about 1 minute, or till the onion is soft. Add sherry and stir, then allow it to reduce by half before adding the cream. Simmer for 5 to 10 minutes until the sauce is fairly thick. Return mushrooms to the pan and bring it back up to a boil. Remove from heat. Set aside. 4. To make the risotto, heat olive oil and butter in a wide saucepan or skillet over medium heat. Add shallots and sauté till they start to soften. 5. Add the rice and cook until the grains are coated with the shallot oil mixture and are semi-transluce...

Full article: http://www.hungrygowhere.com/recipes/truffle-and-mushroom...

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