Wild Mushroom Risotto

Life gets crazy and Hubby and I do our best to keep up with everything. Even though we both work a lot and are very committed to our jobs, there is always something that is more important to us - date nights. 

In light of Valentine's Day sneaking up, we thought this was the perfect romantic recipe to share! When it comes to this Hallmark holiday, we like to stay in and cook together. This risotto is the perfect recipe for two people because it requires several steps and a lot of attention. Risotto is a labor of love, in every sense of the phrase! 

The mixture of the wild mushrooms, truffle and herbs is a mind-blowing experience for your taste buds. Hubby had the great idea of taking this one level higher by adding chopped bacon on top! Pause here for...

For those still wondering what to do to Wow your loved one on Valentine's Day - make this Wild Mushroom Risotto. If rice isn't enough for you, then add a sautéed or grilled meat/seafood on top. If you really want to get decadent, throw on a lobster tail. This recipe is at the top of the decadent date night list for sure - perfect for Valentine's Day!

The way to a man's heart is through his stomach. Happy Valentine's to my sweet Hubby.

Wild Mushroom Risotto

Adapted from Tyler Florence's recipe

Yields: 4 servings
Prep Time: 20-25 minutes
Cook Time: 45-60 minutes

4 cups chicken broth, low sodium
1-ounce package dried porcini mushrooms
1 cup mushroom broth (from re-hydrating dried mushrooms)
2 tablespoons olive oil, divided
½ onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil
1 cup Arborio rice
1/4 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish
bacon, chopped (optional)

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Re-hydrate the mushrooms according to the package. Remove the rehydrated mushrooms and reserve the liquid and keep warm next to the chicken broth. While the mushrooms are rehydrating, chop all your ingredients.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/4 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Sauté for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the rehydrated porcini mushrooms. Season again with salt and pepper. Cook for 1 minute then remove from heat and set aside.

Coat a large saucepan with the remaining oil and sauté the remaining 1/4 onion and garlic clove for 2 minutes. Add the rice and stir quickly until it is well-coated and opaque for about 1 minute. (This step cooks the starchy coating and prevents the grains from sticking) Stir in wine and cook until it is nearly all evaporated.

With a ladle, add 1 cup of the warm broth and cook, stirring constantly, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time and stir until the liquid has absorbed down. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Once the rice has thickened and all the liquid has been used, taste the risotto to make sure the rice is cooked through. If not, heat water or broth in the microwave and stir into the risotto in a similar fashion as prior steps.

When the risotto is to a desired consistency, stir in the mushroom mixture and Parmesan cheese. Stir this until the cheese melts and the result is a creamy, thick risotto. Top with a drizzle of truffle oil, chopped parsley and bacon or meat if using.