I’m just going to throw this right out there right away. I don’t like Mushrooms. I despise their texture but love their flavor. I’m like the child you have who, when they see the smallest piece, will throw a fit and refuse to eat. Well, ok, I am not that bad but you get the point.
That said, one mushroom I have always been curious about was the luxurious Black Trumpet mushroom. They look just as they are named and are similar to a chanterelle. When I was a contestant on Masterchef, a fellow contestant and I were given Black Trumpet mushrooms as an option to cook with. Neither of us had experience with the Black Trumpet to that point. Since then, I’ve been eager to cook with them.
Mushroom risotto is as common as Cotton Candy at a carnival (yes, that was the first thing that came to my mind). For me, I’ve been making the same spring pea and lemon risotto for years. But since it’s not Spring, it’s time I branch out and try to make a Black Trumpet Mushroom Risotto.
Check it out below:
In a medium sized pot, add the dry mushrooms. Fill the pot with mushroom broth until dried mushrooms are just barely covered. Boil until mushrooms are tender. Drain mushrooms and dice until desired sized then set aside. Reserve broth.
In a large pan with tall sides on medium heat, add butter, oil, and shallots. Cook until shallots are soft and start to turn translucent (about 10 minutes). Add diced mushrooms and rice; cook for about 5 minutes. Do not burn rice. Turn you heat down – if needed. On medium/low heat, add wine, couple pinches of salt and a cup of the reserved broth and stir until liquid is absorbed.
Slowly add stock to the mixture on cup at a time until each is absorbed. Stirring almost constantly until rice is tender but slightly firm (al dente) and creamy. Add Parmesan cheese, hit it with salt to your liking and serve immediately. Garnish with more cheese and some pea-shoots.