Mushroom Truffle Risotto Recipe

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups low-sodium chicken or vegetable broth, heated
• 1 cup dry white wine
• 1/2 cup finely chopped shallots
• 2 cloves garlic, minced
• 8 oz mixed wild mushrooms (such as porcini, chanterelle, and shiitake), sliced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tsp Creole Baé seasoning
• 2 tsp fresh thyme leaves
• 1 tbsp white truffle oil
• Salt and freshly ground black pepper to taste

Instructions:

1. In a medium saucepan, keep the broth warm over low heat.
2. In a large, heavy-bottomed pan, heat 1 tbsp olive oil over medium heat. Add mushrooms and sauté until they release their moisture and become golden, about 5-7 minutes. Remove and set aside.
3. In the same pan, heat the remaining olive oil and 1 tbsp butter. Add shallots and garlic, sauté until translucent, about 2-3 minutes.
4. Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the rice is lightly toasted and fragrant.
5. Pour in the white wine and stir until it's mostly absorbed by the rice.
6. Begin adding the warm broth, one ladle at a time, stirring constantly. Wait for each ladle of broth to be mostly absorbed before adding the next.
7. After about 15 minutes of adding broth and stirring, add the Creole Baé seasoning and thyme leaves.
8. Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes total.
9. Stir in the sautéed mushrooms, remaining butter, Parmigiano-Reggiano, and truffle oil. Season with salt and pepper to taste.
10. Remove from heat and let rest for 2 minutes.

To Serve:

Divide the risotto among warm, shallow bowls.

Garnishing Tips:

• For a touch of luxury, carefully place small pieces of edible gold leaf on top of each serving using tweezers or a small brush.
• Garnish with a few fresh thyme sprigs for color contrast.
• For extra indulgence, shave fresh black truffle over the risotto just before serving.
• A light dusting of additional Creole Baé seasoning can add a beautiful color and reinforce the unique flavor profile.

Occasion:

This opulent dish is perfect for milestone celebrations, romantic dinners, or when you want to truly impress guests with a show-stopping main course. It's also an excellent choice for New Year's Eve or other special holiday meals.

Wine Pairing Suggestions:

1. Barolo: A rich, full-bodied Italian red that complements the earthy mushrooms and truffles.
2. Aged Chardonnay: A buttery, oak-aged white that pairs well with the creamy risotto.
3. Champagne: For a truly luxurious experience, a vintage Champagne can beautifully cut through the richness of the dish.
4. Pinot Noir: A lighter red option that won't overpower the delicate truffle flavors.

Note on Ingredients:

• Rice: Arborio rice is traditional, but Carnaroli can also be used for an even creamier texture.
• Mushrooms: Use the freshest, highest-quality wild mushrooms available. If fresh porcini are unavailable, dried porcini reconstituted in warm water can add depth of flavor.
• Truffle Oil: Invest in a high-quality white truffle oil for the best flavor. Use sparingly as it can easily overpower.
• Creole Baé seasoning: This adds a unique, subtle heat and complexity that elevates the traditional risotto, creating an intriguing fusion of flavors.