Truffle Miso Mushroom Risotto
Servings 5
Ingredients
- 1 tbsp salted butter
- 1 shallot finely chopped
- 1 pint mixed mushrooms cleaned and sliced
- 2 garlic cloves minced
- 1/4 cup white miso paste
- 1 1/2 cups arborio rice
- 1 cup Private Reserve Mourvedre
- 3 1/2 cups chicken broth
- 1/2 cup soy sauce
- 1/4 cup truffle oil
- 1 cup parmesan cheese grated
- salt to taste
- 1/2 tsp pepper
- 1/4 cup parsley minced
Instructions
- Melt the butter in a large sauce pot or dutch oven over medium heat. Add the shallot and saute until tender, about 8 minutes.
- Add the mushrooms, miso, and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5-7 minutes.
- Stir in the arborio and saute for a few minutes.
- Mix together your Mourvedre, stock, and soy sauce and warm on the stove in a medium sauce pan. Be sure not to boil the stock and wine mixture.
- Add one cup of liquid to the rice; cook until the liquid is absorbed, stirring often, about 2 minutes.
- Continue adding the liquid one cup at a time; Each addition, simmer over medium-low heat until the liquid is absorbed, stirring often, about 3-5 minutes. Continue to cook until the rice is just tender and the mixture is creamy.
- Stir in the Parmesan, truffle oil, and parsley. Season with salt and pepper, to taste.