This Mushroom Risotto topped with an optional dollop of truffle mousse is rich, creamy and totally decadent. It’s a delicious side dish that pairs well with beef or chicken.
Recently, I was lucky enough to receive a shipment of amazing Alexian patés and spreadable mousses. And, while I love adding them to a charcuterie platter to give them an instant upgrade, I wanted to think up some other ways to use their amazing products. Instantly, risotto came to mind… Mushroom Risotto to be specific.
I’ve mentioned in previous posts that I love making risotto when it’s chilly outside. Standing in front of a warm stove and unconsciously stirring away is a bit like meditation for me. And, as an added bonus, you’re left with a pot of creamy, comforting deliciousness at the end.
The risotto-making process is easy, but it can be a bit intimidating if you’ve never made it before. It is definitely a dish that you need to “babysit.” During the cooking process, the risotto is fed ladle full after ladle full of stock, letting it absorb between each addition. The process results in the grains of rice plumping up and the constant stirring creates the most fantastic, creamy texture.
What Mushrooms to Use for Mushroom Risotto?
To give this Mushroom Risotto its amazing umami flavor, I used a mixture of crimini mushrooms and porcini mushrooms. Crimini mushrooms are available right in your regular grocery store. They are actually baby portabella mushrooms. They’re darker in color than regular white button mushrooms and they pack more flavor.
The porcini mushrooms that I use are dried. Simmering them along with the broth that we’ll be using to make our risotto lends even more earthy, mushroom flavor to the risotto. Look for them either by the fresh mushrooms or near the dried chiles or spices in your supermarket.
To add one more layer or umami-ness, I added in a splash of soy sauce. It lends that extra salty kick, but also has a layer of something extra, plus it gives a great color to the risotto.
Once the mushroom risotto has reached that perfect texture, I stir in some nutty parmesan cheese to make it even more creamy. And, to brighten things up, I added in a bit of fresh parsley.
But the special touch that really makes this Mushroom Risotto exceptional is the dollop of Alexian Truffle Mousse spooned on top. Made with pork, turkey and chicken liver, sherry, truffles, wild mushrooms and spices. It’s rich and decadent and will really impress at any dinner party. Of course, it’s totally optional too. This risotto will still be amazingly delicious without it.
Finally, we can’t forget the wine!
Mushroom Risotto is begging to be paired with an earthy Pinot Noir. It’s bright acidity and bright flavors pair really nicely with the rich, creamy risotto. However, if you’re looking for a white wine to pair with this dish, have some fun with bubbles! Budget-friendly Prosecco is a great, unexpected pairing that works perfectly.
Wine Pairings for Mushroom Risotto:
- Pinot Noir has a great earthiness and bright acidity that will cut through the creaminess of this dish.
- Bubbles are always fun, especially for a special occasion. Try Cava, Prosecco or Champagne.
- Beet Risotto with Goat Cheese
- Pumpkin Risotto
- Pea Risotto with Mascarpone, Mint & Prosciutto
- Lemon Mascarpone Risotto
- Caprese Risotto
- Shrimp Risotto
If you loved this Mushroom Risotto I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Mushroom Risotto Recipe
Mushroom Risotto with Truffle Mousse
- 6 cups bone broth (chicken broth or stock)
- 2 cups water
- 2 teaspoons soy sauce
- 1/2- ounce dried porcini mushrooms (rinsed in strainer)
- 4 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 2 medium onions (chopped fine (2 cups))
- 10 ounces cremini mushrooms (finely chopped)
- 2 garlic cloves (minced)
- 1 1/2 cups Arborio rice
- 3/4 cup dry white wine (or dry vermouth)
- 2/3 cup grated Parmesan
- 2 Tablespoons chopped parsley
- Salt and pepper (to taste)
- 2 1/2 ounces Alexian Truffle Mousse (for topping)
- Bring the broth, water and soy sauce to a boil in a medium saucepan. Add the porcini mushrooms and reduce heat to a simmer. Cook until the porcini are tender, 5-10 minutes. Then remove the porcini with a slotted spoon and finely chop them. Leave the broth to simmer on the stove top.
- Meanwhile, melt the butter in a large sauce pot or dutch oven over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the cremini mushrooms, porcini mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
- Stir in the arborio and saute for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.
- Stir in the Parmesan and parsley. Season with salt and pepper, to taste.
- Serve in individual bowls topped with a spoonful of Truffle Mousse.
I teamed up with Alexian Pate to bring you this post. As always, all opinions are my own.