Categories: Food+DrinkRecipes

Wild Mushroom Risotto with Oregon White Truffle Oil

Serves 10 as a starter or 4 for a main course

Ingredients:

½ ounce dried porcini

1 quart water

1 teaspoon sugar

1 teaspoon salt

1 tablespoon soy sauce

¼ pound unsalted butter

1 cup long grain rice

½ ounce dried onion

Grated Parmesan cheese

2 ounces Joel Palmer House Oregon White Truffle Oil

Directions:

In uncovered saucepan, bring water, dried mushrooms, sugar, salt and soy sauce to boil then add rice and reduce heat to simmer. Strain out the liquid and reserve. Chop the mushrooms finely. In a medium sauté pan, melt the butter and add the dried onion and rice. Stir for one minute then add the reserved mushroom liquid. Cook uncovered and stir gently until water is absorbed and evaporated, about fifteen to twenty minutes. Portion rice, drizzle lightly with Parmesan cheese and truffle oil and serve.

Share
Published by
admin

Recent Posts

Truffle Festival Food is Love Giveaway

Truffle Festival's Food is Love! Culinary Experience Win Two Tickets to the culinary experience of a lifetime. (Value $280) Oregon…

2 weeks ago

Behind the Craft Malt Scene in Madras

Click and listen to Beerlandia!

4 weeks ago

The Pendleton Blanket Giveaway

*A winner has been selected for this category* Congratulations to Nichoel H. in Salem!

1 month ago

1859 Gift Giveaway for the Man’s Man and Gal’s Gal

*A winner has been selected for this category* Congratulations to Ashley J. in Bend!

2 months ago

Cascade Brewing and the Birth of the PNW Sour

Once upon a time, North West IPAs gained momentum and took over as the dominant beer style. Meanwhile, one brewery…

2 months ago

Smith Goggles Giveaway

  *A winner has been selected for this category* Congratulations to Michelle K. in Bend!

2 months ago