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Active Time
1 hour 15 minutes
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Total Time
5 hours (includes making stock)
Bourdain embellishes this risotto with black truffle shavings, but we thought it was delicious even without them. We opted for a cost-effective alternative — drizzling the risotto with truffle oil just before serving. This recipe is an accompaniment forBraised Veal Shanks.
Ingredients
Makes 4 side-dish servings
Step 1
Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
Step 2
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Step 3
Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Step 4
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
Step 5
Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
Step 6
*Available at specialty foods shops and cooking.com.
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Reviews (67)
Back to TopThis was fantastic. Since I can't help myself, I had to tweak it and substituted 1/2 c. of broth with good white wine and doubled the mushrooms. Great!! I'll try this with veg. broth for my vegetarian friends.
AuntieMonkinini
3/25/2012
这是我的公司去素食食谱。它is delicious and the wild mushrooms and truffle oil make it special for a dinner party. It needs only a festive seasonal salad, a roll and lovely red wine....maybe some soft jazz in the bacground.
Anonymous
Brewster
12/30/2011
Great basic recipe for mushroom risotto - used a combination of fresh cremini and dried morels. I used the water from reconsituting these instead of the plain water as called for in the recipe. Served with some grilled chicken and steamed asparagus. Though not a huge fan of Bourdain, would definitely make again . . .
Anonymous
Washington DC
8/21/2011
This is my favorite risotto recipe. It's simple and I usually have the ingredients on hand. Using a good quality parmesan is essential. I use a mixture of whatever fresh mushrooms I have on hand and dried porcinis, which I reconstitute, then add the mushroom soaking water to the broth. It gives it that much more depth of flavor. I haven't tried it with truffle oil yet, but it's delicious without it!
melcs23
Los Angeles
7/21/2011
This risotto was delicious, but it was the chanterelles that really made it. I only had about 5oz of fresh chanterelles, which isn't much when preparing a meal for 3 people. I was excited that this recipe called only for 1/4lb mushrooms (if you look at the other recipes for mushroom risotto, they usually call for a pound or so), but I was worried that it wouldn't be enough to really flavor the risotto. However, chanterelles are amazingly flavorful--the risotto had a wonderful wild-mushroom flavor even with such a small amount. I didn't use any truffle oil, because I didn't want to overpower the chanterelles, and honestly no one at the table thought it was lacking. I would only use truffle oil if you're making the risotto with dried mushrooms or relatively flavorless mushrooms like cremini, but if you have real, wild, fresh mushrooms I wouldn't add anything to mask their flavor. (If you're using less flavorful mushrooms, I would also add significantly more mushrooms than this recipe calls for.) I made a couple other additions: like other reviewers I used wine for my first cup of liquid, and then I also added some sugar snap peas (steamed them for 4 minutes, then cut them into 1/2-inch pieces and added them with the mushrooms in the last minutes of cooking). The sugar snap peas added both flavor and texture to the risotto. All in all, it was a wonderful summer dish!
Anonymous
Brooklyn, NY
7/6/2011
Nice risotto recipe. Be careful of adding too much salt - I'm used to risotto turning out bland so I added a healthy amt of salt to the mushrooms and it became too much. Easy to make and very tasty!
ADAdventures
Abu Dhabi
5/23/2011
Excellent! I couldn't find fresh mushrooms, used reconstituted porcinis. It worked beautifully.
micmeehan
Fairfield, CT
4/21/2011
The beauty of risotto is its simplicity. Tony Bourdain would kick some *ss if he saw anyone add fat free cream to his recipe. Sometimes there are so many additions and changes to recipes here that they barely resemble the original recipe. This is excellent as written.
HouseCat
D.C.
2/3/2011
Tasty risotto recipe and my first try at homemade. Replaced 1/2 to 3/4 cups broth with a dry white wine. Also added some parsley (didn't have chives) along with the cheese and mushrooms. Will be even better next time when I have some truffle oil.
jenncc
L.A.
1/29/2011
Have been making this since 1999. Excellent. I add a bit more cheese and truffle oil. Yum!
Anonymous
Houston, TX
12/31/2010
I lucked upon some fresh chanterelles (rare here) and this was the recipe I used to serve them: moan-out-loud good! I changed nothing. I think it was the truffle oil that took it over the top. Scrumptious!
rboyce
Memphis, TN
12/10/2010
哇!这是惊人的!我做了一些小的改动additions and it turned out to be fantastic. First, I used about 1/2 bottle of white wine as the first liquid (absorbed by the rice). I also added a healthy splash of fat free half and half and substituted veggie stock. Most importantly, I used two different truffle products. One was this truffle cream/paste and the other was white truffle oil (I got both online and they were cheap). I have my own spice garden, so I threw in a bunch of fresh rosemary too for some added flavor. I also added roasted butternut squash at the end for some color, sweetness and to break up the monotony of the risotto. On top of each serving, I grated some emmental and added toasted and chopped walnuts. OMG...this really tasted like restaurant food at it's best. I served it on top of fresh spinach. Personally, I think it needs some fresh greens because risotto is too boring to the mouth to eat that much of it.
kittybitty
Pacific Palisades, CA
11/25/2010
Loved this recipe. I used fresh morels and fresh porcinis. I even did truffle shavings on top of drizzling a little truffle oil; I didn't find it overpowering. I threw in some fresh asparagus that I had. The only thing that I would change, is adding a little white wine at the beginning of the process; I did miss the wine flavor.
luciacoron
san francisco, CA
6/7/2010
I made this dish as written and it turned out beautifully. I did cook the risotto considerably longer than the 18 minutes stated in the recipe. It took me approx. 35 minutes to get the rice to a nice al dente stage. At 18-20 minutes, the rice was still crunchy. If you can get truffle oil, it's worth it. The truffle oil kicked it up to 4 forks for me. I drizzled just a touch on each serving instead of mixing it in to the rice. I also served it with extra Parmigiano-Reggiano. Delicious!!
Anonymous
Ancaster, Ontario, Canada
6/2/2010
哇!What a risotto! This in now my favorite risotto recipe. I used portabella mushrooms instead, halved the butter and doubled the truffle oil and skipped the chives. The truffle oil is a must- definitely not optional. Anthony Bourdain- I love you!
jeannietan
san francisco, ca
3/15/2010
