Truffled Mushroom Risotto

with fresh herbs and cracked peppercorns

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
Vegetarian
A note about serious food allergies

You remember that crazy good, melt-in-your-mouth risotto you had on vacation in Florence that consistently appears on your "Most Memorable Meals Ever" list? Whip up this date-night staple with the addition of tender mushrooms and aromatic truffle oil. Traditional Arborio rice is toasted and slow-cooked with white wine and a mushroom mélange, and finished with fresh chives, crushed peppercorns, and a drizzle of truffle oil. It's so silky and sinful, you'd never know this dish was low-calorie!

In Your Box (serves 2)

  • 8 oz. Cremini Mushrooms
  • 5 Parsley Sprigs
  • 6 Chives
  • 1 Shallot
  • 2 tsp. Vegetable Base
  • 1 cup Arborio Rice
  • 3 fl. oz. White Cooking Wine
  • 1 tsp. Cracked Peppercorns
  • ⅓ fl. oz. Truffle Oil
  • Nutrition (per serving)

  • Calories
    472
  • Carbohydrates
    37g
  • Fat
    18g
  • Protein
    6g
  • Sodium
    30mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Slice mushrooms thinly. Stem and mince parsley. Mince chives (cut four 2" pieces for garnish). Peel and mince shallot.

  • Step 2 - Prepare the Broth
    2

    Prepare the Broth

    Combine vegetable base and 4 cups water in a medium pot. Place over very low heat and whisk until completely dissolved.

  • Step 3 - Sauté the Mushrooms
    3

    Sauté the Mushrooms

    Place a medium pan over medium-high heat. Add 1 tsp. olive oil and mushrooms to hot pan and cook until caramelized, 4-6 minutes. Transfer half the mushrooms to a plate. Remaining mushrooms will be cooked with risotto in same pan, lending it great umami flavor.

  • Step 4 - Make the Risotto
    4

    Make the Risotto

    Return pan with mushrooms to medium heat. Add 1 tsp. olive oil and shallot and cook until aromatic, 30-60 seconds. Stir in Arborio rice, coating completely, and toast 1-2 minutes. Add white cooking wine and half the cracked peppercorns, stirring constantly until fully absorbed. Add 1 cup warm broth and stir until absorbed. Continuing add warm broth 1 cup at a time, stirring constantly, until all liquid is absorbed and rice becomes tender, 15-20 minutes.

  • Step 5 - Finish the Risotto
    5

    Finish the Risotto

    Once risotto is tender, remove from burner and stir in any remaining broth, remaining mushrooms, 1 Tbsp. olive oil, half the chives (reserve remaining for garnish), half the parsley (reserve remaining for garnish), and ½ tsp. salt.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of risotto onto a plate or shallow dish. Garnish with remaining parsley, remaining chives, remaining cracked peppercorns, and a luxurious drizzle of truffle oil. Top dish with reserved chive sprigs.