Triple Mushroom and Truffle Risotto

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.

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Triple Mushroom and Truffle Risotto

Ingredients

For the mushrooms
• 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
For the risotto
• 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

For the mushrooms
1. 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.
For the risotto
2. In a small saucepan, bring the vegetable or chicken stock to a simmer. Leave simmering.
3. 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.
4. 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.
5. Portion into bowls and top each bowl with the mushroom mix. Enjoy!
6. Serves 4

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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.