Triple mushroom and truffle risotto is my contribution to Final FantaFeast February, being hosted by Pixelated Provisions. This month’s Fandom Foodies theme is all about the Final Fantasy video game. So full disclosure here - I haven’t actually played Final Fantasy. However, my husband is hooked on Final Fantasy XV, which is the most recent of the Final Fantasy series. I watch sometimes as he plays, peeking over my I-Pad as I watch the latest episode of Top Chef, and have thought it looks interesting. But not interesting enough for me to put down the I-Pad or the latest book I’m reading.
I am, however, fascinated by the role food plays in the game. One of the characters, Ignis, is the chef for the group and throughout the game, players can unlock various recipes, as well as go to the market, and forage for food. Uh yeah - that’s an awesome part of the game as far as I’m concerned. When Fandom Foodies put out the schedule of themes for this year and I saw Final FantaFeast February, I immediately started looking for the foods that Ignis cooks in the game. And when I saw Triple Truffle Risotto, there was no going back.
So the top image is from the game and the bottom is my triple mushroom and truffle recipe. Since I didn’t have access to funguar, alstrooms, and Saxham rice (all the ingredients to make the dish in the game), I opted to go with a mix of mushrooms for the triple part, as well as some truffle oil and truffle cheese. I would have gone full out triple truffle, but $21 for truffle salt at Trader Joe’s was a bit out of even my this-food-is-for-my-blog-cost comfort zone. I love the combination of mushrooms though - some maitakes, some oyster mushrooms, and some creminis. Feel free to substitute out any combination of mushrooms here - this would be lovely with chanterelles when they are in season, as well as morels, and so on.
Risotto takes a bit of time to make - I usually schedule about an hour from start to finish, as I like to baby it along. A long slow simmer of the rice and stock is the key to a lush creamy risotto. I also tossed in a cipollini onion - and honestly, if you can find these in your market, I encourage you to use one to make this dish. Cipollinis become caramel rich when they are cooked (and even better - when they are cooked in butter), making them a perfect complement to the mushrooms.
I think my triple mushroom and truffle recipe would do Ignis proud.
Ingredients
- 2 tablespoons butter
- 1/2 onion, finely diced
- 1/2 teaspoon salt
- 3 types of mushrooms, chopped. (About 2 cups of mushrooms, total)
- 1/4 cup white wine or dry Vermouth
- 2 tablespoons butter
- 1/2 onion, finely diced
- 1 cup arborio rice
- 1/4 cup white wine or dry Vermouth
- 5 cups vegetable or chicken stock
- 1/2 teaspoon salt
- 1/4 - 1/2 cup truffle cheese, grated (or Parmesan or Asiago cheese)
- Truffle oil to finish
Instructions
- In a small saucepan, melt 2 tablespoons of butter. Add the diced onion and saute until the onions are soft and translucent. Add the mushrooms and saute for a minute. Add the white wine or dry Vermouth and salt, and saute until all the liquid has cooked off. Set aside.
- In a small saucepan, bring the vegetable or chicken stock to a simmer. Leave simmering.
- Meanwhile, melt two tablespoons of butter in a medium saucepan. Add the onions and cook until they are soft and translucent. Add the Arborio rice and cook for a minute, stirring frequently. Add the white wine or dry Vermouth and stir until it is incorporated in the rice/onion mixture.
- Add the simmering stock, 1 cup at a time. Cook on a low simmer between each addition until the stock is mostly absorbed. This will take anywhere from 30 - 45 minutes. Continue to do this until all the stock is used and the risotto is al dente. Take off the heat and add the cheese and salt. Stir to incorporate. Add a dash of truffle oil.
- Portion into bowls and top each bowl with the mushroom mix. Enjoy!
- Serves 4
This recipe is linked to Meatless Monday, hosted by Deborah (Confessions of a Mother Runner) and Sarah (A Whisk and Two Wands). Take a look at the great recipes being linked!
It’s also hanging out with some other really wonderful recipes on #CookBlogShare at EasyPeasieFoodie.
8 comments
ooh I do love a good risotto thanks so much for linking up today. Have a great one
Oooh - yum. I do love a good mushroom risotto, but adding truffle oil really does take it to the next level!! Thanks for linking it up to #CookBlogShare 🙂 Eb x
Thanks, Eb! I love adding truffle oil to recipes - just a little bit goes a long way, but it is such a decadent flavor!
What a lovely decadent meal! Love the use of truffle oil here. #CookBlogShare
I’m in love with everything mushroom, and, of course, who doesn’t dig risotto?! So yeah, this one I pinned, and can’t wait to try it. Thanks! -G
Thanks, Ginger - hope you enjoy!
This is so amazing!! <3 I just wanted to let you know that I added this to a collection of other Triple Truffle Risottos on Pinterest here: https://www.pinterest.com/cookingwithiggy/032-triple-truffle-risotto/ It links straight back to this post, so I hope you don't mind. But if you do, please don't hesitate to let me know! 🙂
Hi Aranea,
Thank you for pinning - glad you enjoyed this recipe! I love the collection of triple truffle risottos - it’s one of my favorite recipes from Final Fantasy!