Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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May 2, 2011

Porcini Risotto with White Wine & Truffle Oil

Libations used: 1/2 cup white wine
Libations left over: pretty much the whole bottle
I have a bit of a love affair with truffle oil, truffle salt, truffles in general.  Just a few drops of the oil or a few sprinkles of the salt can add so much flavor to an otherwise average dish.  I wanted to make something quick and easy for this week, and with enough for tasty leftovers.  This Porcini Risotto with White Truffle Oil from Tasting Table comes from an Oregon-based restaurant and utilized Oregon white truffle oil...and wine.  You may see both white and black truffle oils available at your store, and I personally prefer the white, which is a little more refined.  However, when I'm using truffle salt, I actually prefer the black, because it's a little more pungent.  At the end of the day, the black and white truffle oils are pretty much the same flavor, so use whichever you prefer or can find.

Porcini Risotto with White Wine & Truffle Oil - serves 4
  • 3 1/2 cups water
  • 1/2 oz dried porcini mushrooms, broken into small pieces (you can find these at Whole Foods and most specialty stores)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 Tbs soy sauce
  • 1 cup arborio rice
  • 4 Tbs butter
  • 4 Tbs olive oil
  • 1 medium onion, diced
  • 1/2 cup white wine
  • grated Parmigiano-Reggiano cheese
  • white truffle oil
To make the broth:
- In a medium saucepan, add the water, dried mushrooms, sugar, salt and soy sauce and bring to a boil.
- Add the rice to the liquid and cook, stirring occasionally, until it returns to a boil.
- Remove from heat and strain the mushrooms and rice from the broth.
- Return the broth to the saucepan and keep warm over low heat.
- Set the mushroom & rice mixture aside in a small bowl.

To make the risotto:
- In a sauté pan over medium heat, add the butter and olive oil.
- When butter is melted, add onion and cook until translucent (about 5 minutes).
- Add rice mixture to the pan, stirring to incorporate the onions and coat the grains.
- Pour in the white wine and stir continuously until it's nearly all absorbed (about 2 minutes).
- Ladle in 1/2 cup of the reserved broth and stir until it's nearly absorbed.
- Continue to add the broth, 1/2 cup at a time, stirring constantly until the broth is absorbed before adding more.
- Repeat with remaining broth until rice is tender (about 15-20 minutes).
- Divide risotto amongst bowls and top with grated cheese and a "healthy" drizzle of truffle oil.
- Serve immediately and enjoy with a glass of wine.