Cremini Mushroom and Bitter Chocolate Risotto with White Truffle Oil
- 2 tablespoons extra virgin olive oil
- 2 cups cleaned, sliced cremini mushrooms
- 1/4 cup extra virgin olive oil
- 1 cup finely chopped onion
- 2 cups Arborio rice
- 2/3 cup white wine
- 5-6 cups chicken stock, boiling
- 1/4 grated bittersweet (70%) chocolate
- 1/2 cup grated parmigiano reggiano cheese
- 2 tablespoons butter
- Salt and pepper
- Minced chives for garnish
- In a sauté pan, heat the 2 tablespoons of olive oil. Add the mushrooms and sauté, until the mushrooms begin to turn golden brown, about 8-10 minutes. Remove the mushrooms from the pan and set aside.
- Heat the 1/4 cup olive oil in a large sauté pan or rondeau over medium heat. Add the onion, and cook, stirring until the onion is translucent. Add the rice, and continue to stir gently until it is translucent.
- Add the wine, and cook, stirring, until the wine evaporates.
- Make sure the stock is boiling, and add it a ladleful at a time to the risotto, stirring and cooking between each addition. Allow each ladleful of stock to be fully absorbed between additions. Continue adding stock and cooking, until the rice is tender but al dente, about 20-25 minutes.
- When the rice is tender, add the sautéed mushrooms and stir well. Stir in the chocolate, cheese and butter. Season with salt and pepper and drizzle in the truffle oil.
- Garnish with chives and serve immediately.
Source: NCA’s Chocolate Council and the Institute for Culinary Education