White Truffle Risotto with Cauliflower

Make this dish when wild mushrooms become available at your local farmers’ market. The greater the variety of mushrooms, the more flavor your risotto will have — each mushroom adds its own complex flavor, aroma and colour.

Excerpted from Earth to Table by Jeff Crump and Bettina Schormann Copyright © 2009 by Jeff Crump and Bettina Schormann. Photographs Copyright © 2009 by Edward Pond. Excerpted by permission of Random House Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

 

Cauliflower Mushroom Risotto
White Truffle Risotto with Cauliflower
White Truffle Risotto with Cauliflower
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a large skillet, melt 2 tbsp of the butter over medium-high heat. Add mushrooms, cauliflower, a pinch of salt and a splash of water; sauté until liquid is evaporated and mushrooms appear dry, about 15 minutes. Transfer mushroom mixture to a plate and set aside.
  2. In the same skillet, melt 2 tbsp of the butter over medium heat. Add shallots and pancetta; sauté until shallots are softened, about 2 minutes. Stir in rice until well coated (do not let brown). Stir in wine and cook, stirring constantly, until liquid is absorbed. Stir in 1/2 cup stock and cook, stirring constantly, until stock is absorbed. Continue adding stock, 1 cup at a time, stirring constantly until absorbed before adding more. It will take about 20 minutes to incorporate all the liquid.
  3. Stir in mushroom mixture and cook until vegetables are tender and rice is creamy, about 5 minutes. Stir in the remaining butter, cheese, parsley and thyme. Season to taste with salt and pepper. Let stand for 2 minutes.
  4. Ladle risotto into warm bowls and garnish with shaved truffle or drizzle with truffle oil.