Mushroom and truffle risotto is an irresistible excuse to clean out your pantry
Crusty garlic bread with truffle salt
Cleaning out the pantry in preparation for a move to a new house prompts a couple of spectacular meals. Why not use the truffles? The little tins of carnaroli rice and the pretty specialty oils? Then there’s a collection of canned and dried chiles, dried mushrooms, fruity vinegars, specialty salts and stunning jams and marmalades.
The spoils from my travels and foodie gifts from friends are turned into a luxurious risotto, several delicious salad dressings, accompaniments for a cheese-and-sausage platter, a kettle of soup and fantastic bread condiments.
As for the risotto, cold days welcome a version packed with aromatic, umami-filled mushrooms and Parmesan cheese. My 2020 goal to boost the percentage of vegetables in all meals prompts the addition of green chiles and baby spinach. Both taste great and enhance the visual appeal of the final risotto.
A favorite product from Urbani Truffles, a tin of black truffle and mushrooms, boldly accentuates the mild flavor of fresh mushrooms in the risotto. The pureed sauce includes champignon mushrooms, porcini, summer truffle, olive oil, garlic and cheese. It’s so good, I also use it on toast, in omelets and cooked pasta.
Alternatively, swap the pricy sauce (about $10 for a 6-ounce can) with an ounce or two of dried mushrooms, such as porcini or morel. Dried porcini, sold sliced, deliver big flavor for an affordable price; dried morels tend to be quite expensive, but lend an irresistible, unique flavor.
I stock small plastic containers of inexpensive dried mushrooms (sliced or broken bits) for enriching soups and broths. To use dried mushrooms, soak in just enough hot water to cover them until softened, usually about 20 minutes. Then strain the water through a fine mesh sieve into a bowl; the flavorful water can replace some of the risotto’s broth. Use the mushrooms as is, or roughly chop.
The trick to risotto? Organization. I make the seasoning base in advance. Then I organize the rest of the meal: Make a salad, prepare some garlic bread and set the table. About 45 minutes before serving, heat the broth in a separate pan and enjoy the time at the stove tending to the risotto. Or, enlist a volunteer to help with the gentle stirring and broth additions.
Of course, you can adapt this recipe to an Instant Pot. Reduce the broth to 4 ½ cups and follow the manufacturers’ directions. If the risotto is too loose for your taste, simply cook it a few minutes longer without the cover on the pot.
Since the average condiment cupboard might not contain these luxury items, I’ve included substitutes. But the time is now — let’s use up the gourmet gifts and cherished bottles of oil. The results make gray skies feel sunny and lighten the cabinet shelves.
This simple, but elegant meal deserves a bottle of red wine; I like a Beaujolais or a medium-bodied pinot noir here. No sense in moving wine to the new house — better to enjoy it now.