Black Truffle Risotto with Cépes a la Bordelaise

Published March 13, 2013. Comments

Notes

This is the ultimate dish for mushroom lovers. Black Truffle Risotto with Cépes a la Bordelaise (mushrooms Bordelaise). Make this dish to go with a juicy, steak dinner, or even as part of an elegant vegetarian meal. If you are lucky enough to have black truffles, use them in this luxurious dish. 

Black Truffle Risotto with Cépes a la Bordelaise

Ingredients

For Risotto:

¼ cup best quality black truffle oil

2 cups Arborio rice

4 cups vegetable or chicken broth or water, heated and kept hot

Salt and ground white pepper

1 oz black truffle, shaved…optional but recommended!

For Cépes a la Bordelaise:

2 cups mushroom medley: Portobello, chanterelle, morel, king trumpet, white button, baby Bellas, or other cépes

2 cloves garlic, smashed and minced finely

2 tablespoons unsalted butter

1 teaspoon fresh parsley, minced

1 teaspoon tarragon, minced

Salt and pepper

Directions

  1. In a large pot or deep sauté pan, heat the truffle oil and add the rice. Stir frequently to coat all the rice grains with the truffle oil and to heat the grains, about 5 minutes.
  2. Add 2 oz of hot liquid to the rice and stir so the liquid gets absorbed. As soon as it is absorbed, add another 2 oz of hot liquid. Stir the rice so that the liquid is evenly distributed. Turn heat to medium low and allow the liquid to slowly get absorbed into the rice grains. The rice will slowly release its starches. Do not cook the rice too fast or else the starches won’t have time to release and you will have a sticky lumpy risotto. Repeat the addition of hot liquid 2 oz at a time as the liquid gets absorbed into the rice. This process will take about 20-30 minutes. You must be patient and do not leave your risotto! The rice grains will plump up as it gets closer to the end of its cooking time.
  3. Taste the risotto and add about 1 tablespoon of kosher salt and ½ teaspoon ground white pepper. Add the shaved truffles , if you are using. Continue cooking the risotto until the grains are soft but not broken and the risotto looks creamy. Keep warm while you make the Cépes a la Bordelaise.
  4. To make the Cépes a la Bordelaise, in a sauté pan, add the butter and garlic and let them melt and cook for about 1 minute. Add all the mushrooms and sauté in the garlic and butter for about 7-10 minutes. Depends on what kinds of mushrooms you are using. Season with a little bit of salt and pepper. Add the tarragon and cook for 1 minute more. Remove from heat.
  5. Give the risotto one last stir and pour into a large serving bowl. Top with the Cépes a la Bordelaise, sprinkle with parsley and a little bit of shaved Parmigianno Reggiano.