Wild Mushroom Risotto
Main Course, Side Dish
Comfort food never tasted so good! With the first rains and cool weather approaching, this delicious bowl of warm, cheesy risotto complete with hearty mushrooms is sure to please!
Salute Santé! Grapeseed Oil
Salute Santé! White Truffle Grapeseed Oil
Any combination of shitake, myatake, oyster, hen of the woods, chantarelle mushroms will be wonderful.
fresh garlic, sliced
fresh grated Parmesan cheese
salt & pepper to taste
Add grapeseed oil and butter to sauté pan, heat on medium.
Chop onion. Add to grapeseed oil heating in pan.
Add rice and stir until glassy. Add half broth and wine. Let simmer.
Add butter and stir. Add remaining wine and broth and continue to simmer on low.
In second sauté pan, heat grapeseed oil low and add fresh sliced garlic and sauté on low heat, careful not to burn.
Add cut mushrooms and sauté till tender.
Add mushrooms mixture to risotto pan and toss with 1/2 cup grated parmesean cheese.
Drizzle Salute Santé! White Truffle Grapeseed Oil over risotto.
Add salt and pepper to taste. Serve with fresh chopped parsley.
Add grated cheese and white truffle oil to taste.
The etherial oils of the white truffle are extremely delicate and sensitive to heat. Best to add when the dish is complete before serving.
Wild Mushroom Risotto https://grapeseedoil.com/wild-mushroom-risotto/