Truffled Portobello Parmesan and Green Bean Risotto
If you could see me right now you’d laugh. My hair WAS pulled back this morning but I have a tendency to tug and pull on it and put my hands in it throughout the day so it’s pretty funny looking although that’s not why you would laugh. It’s been a full day of recipe development…that’s always fun. No really, it is but I’m covered in flour and sticky stuff from nearly head to toe. I have on an old, white, long-sleeved t-shirt that I think I’ve had since high school and it’s bright red all over the front from where the cranberry coulis I was making splattered EVERYWHERE! We’ll talk on another post about what coulis is. I didn’t really know until today but it turns out I love it! I’m also sitting here gorging myself on Halloween candy that I bought on Saturday. However, I did accomplish a good bit. I have three new recipes one of which I will share with you now. I think I’ll call this one Truffled Portobello Parm and Green Bean Risotto. It’s fun getting to come up with the names of your recipes. It makes me feel in control and grown up. I like it.
Here’s a short disclaimer though. These pictures are not good. I am not pretending that they are. You see, rice dishes on a plate just aren’t pretty. I know that I am still on the way to being the photographer I want to be and I have a long way to go but I’m not sure many people could make a pile of mushroom tinted rice look pretty on a plate. Just sayin’. Forgive me.
And another small bit of information before we move on to the food. I’m going to be doing some other things on the blog besides just food. You’ll see some fashion posts…I. LOVE. FASHION. Period. The end. You’ll also see some really light crafts like these Charleston Hurricane Vases. I’m not a crafter but I’m working on it. You may see some travel and skin care type posts or hair care stuff. What you won’t see is Fun Cajun Friday anymore. I’m worn out cooking the same type of food every week. I love Cajun foods but I’ve had enough for a bit. You’ll still see it just not on a weekly basis. Wow, I told you, I get wordy!
Let’s talk about this risotto. I’ve eaten risotto at restaurants before but never made it myself and wanted to give it a try. It wasn’t nearly as difficult as I thought. I used portobello mushrooms and some thin, crunchy French green beans. Normally it seems like asparagus is always the green element in risotto so I wanted something different and it worked well. I also had some left over parmesan from my Kitchen Sink Pasta Salad and Italian Nachos (although I almost always have it). I buy the shaved parm because it’s so much cooler than the shredded. I also had some gruyere left from the Sweet Potato Apple and Gruyere Gratin and thought it would be perfect and it was.
I used shallots instead of onions because I saw them at the store and they looked really nice but onions are perfect for risotto.
I sauteed the green beans in some olive oil and seasoned with salt and pepper to get a char on the outside to kind of layer the flavors and add something a little different but only for a minute or two so they stayed nice and crunchy.
The rice you use in risotto is called Arborio rice and it’s a larger grain and gets really creamy when it’s cooked. I made some rice pudding with it too and it’s perfect.
And of course you have to have butter and chicken stock. That’s the savory, creamy element. I used this block of parm and grated it also.
I chopped the portobellos roughly. Mushrooms tend to lose a good bit of volume when you cook them so leave them slightly bigger for this recipe.
My title says it’s truffled. It says that because I decided to drizzle the finished product with a black truffle oil. I’ve again, eaten it on dishes in restaurants but I’ve never added it to anything I’ve made at at home. It was nice and it gives a little more richness to the risotto.
So on to the recipe.
Recipe adapted from FoodNetwork.com
Recipe adapted from FoodNetwork.com.
- 1 tablespoon olive oil
- 5 1/2 cups chicken stock
- 1 1/2 cups dry white wine (use water or chicken stock as a substitute)
- 2 tablespoons butter
- 3-4 large shallots, finely diced
- 2 cups Arborio rice
- 1 cup portobellos, roughly chopped
- 1 handful of fresh French green beans (approximately 2 cups)
- 1 cup grated parmesan plus more for garnish
- 1/2 cup grated gruyere
- 3 teaspoons salt divided
- 1 1/2 teaspoon black pepper divided
- drizzle black truffle oil (optional)
- In a medium saucepan over medium high heat add 1 tablespoon olive oil. When oil is hot add whole green beans, 1 t salt and 1/2 t pepper and sautee 3 minutes or until they have a nice char on the outside but are still crunchy. When cooled, cut beans into 1 inch pieces. Set aside.
- In a medium saucepan over medium high heat bring chicken stock and white wine to a simmer and keep warm.
- In a large saucepan over medium heat melt butter.
- Add shallots, 2 t salt and 1 t pepper and sautee until wilted about 7 minutes.
- Stir in the rice and cook about 3 minutes until it starts to get translucent on the edges making sure nothing begins to brown.
- Reduce the heat to low and add approximately 1/3 of your chicken stock liquid to the rice stirring frequently until the liquid is completely absorbed.
- Add another 1/3 and repeat the process, stirring until there is not more liquid.
- Add the remainder of the liquid and cook, stirring until combined and almost all the liquid has been absorbed. This process will take approximately 45 minutes.
- Add mushrooms and green beans and stir until creamy and mushrooms and beans are heated well.
- Remove from heat and stir in cheeses and taste for seasoning.
- Add more salt and pepper if needed.
- Drizzle with black truffle oil and top with shaved parmesan (optional).
- Serve immediately.
If you made risotto, what would you put in it?