What is risotto to you?
Is it a dish your grandmother use to make that transports you to a different time?
Or maybe it is just a food you make to use up leftovers in your fridge.
Or maybe for you it is a way to show off your culinary skills to your friends.
Or maybe it is just a comforting and simple thing for you to make and eat when you need a slow evening and a glass of wine.
For me, it can be all of these things, but on this particular day, this risotto was a vessel for a little vial (yes vial) of truffle oil. And what a delectable vessel this mushroom risotto recipe was.
Mushroom Risotto with Toasted Pistachios(serves 2)
Wash and chop the mushrooms no bigger than what will comfortably fit on a spoon. Heat a large frying pan to medium and add a tablespoon of olive oil, fry half of the mushrooms until soft and browning. Remove to a plate and repeat with the other half.
Meanwhile put the stock in a small pot and warm to just below a simmer. In a heavy pot heat the last tablespoon of olive oil and sweat shallots until soft. Add rice and toast for 3 minutes. Add wine and turn heat to medium. Cook until wine has almost entirely evaporated, stirring regularly. Stir in mushrooms and enough stock to just cover the rice along with a big pinch of salt and freshly ground pepper. Cook risotto, adding stock as it becomes evaporated until it is just starting to lose it's bite. Slow down the stock letting the last become absorbed.
While your rice is cooking, put the pistachios into a frying pan over medium low heat and toast gently. They should just start to get fragrant. Roughly chop and set aside.
Once the risotto is soft enough that it just has a light bit, stir in butter, cheese and parsley. Taste and add salt and pepper as necessary. Serve each bowl topped with pistachios and truffle oil.