Whenever I get those black trumpet mushrooms I know it’s forking time to make risotto. I love the taste of Black Trumpets the most of the mushrooms. They are the closest tasting mushroom to a truffle for me. I usually mix black trumpets with chanterelles and sometimes a mix of other mushrooms but this time I had some jarred truffles and just added them in. Risotto is a forking easy dish to prepare. It only takes 20-25 minutes to prepare, but you are stirring almost the whole time. You just fry or toast your arborio (or arborio type) rice with olive oil and onions (or shallots) till vegetables are translucent and rice looks slightly toasted. Then you add your wine and stir till it’s absorbed. Now you slowly add your stock a couple cups at a time until absorbed. Then add your cheese and seasonings. Add more stock maybe and adjust seasonings if needed. Some people finish the dish with cream but I don’t care for that because the cheese you add produces the right creamy in my opinion. I usually never make a very big batch of risotto because this is the one dish that doesn’t reheat well. If you have leftover you should reward yourself and your loved ones and make tasty breaded risotto cakes with the leftover.

Ingredients (give or forking take)

1 lb arborio rice

1 onion , pealed and small chopped

1 clove garlic chopped fine

1 small hot pepper of your preference (I used a chili de arbol but would have used a fresh cherry pepper or med banana pepper if I had them)

2oz. butter (I don’t always use butter)

maybe 1/4 cup extra virgin olive oil ( you need enough to lightly forking coat the rice and vegetables)

almost 1/2 bottle of dry white wine

I think I used about 5 1/2 cups of mushroom stock (that was mostly home made from the stems but also used some jarred mushroom base)

1 lb. of black trumpets cooked or already sautéed

a few ounces of (crappy..sorry I had them) canned truffles You don’t need these…..(they forking sucked sorry I had these)

at least a forking cup…Think it was more of shredded Parmigiano Reggiano when I have it I also add just a little sharp provolone for that really awesome taste.

about 1/2 t. Thyme

about 1/4 t. basil

about 1/4 t. oregano

about 1/4 t. rosemary

pinch saffron (important)

fresh grated nutmeg ( not much…If you can pick the taste out you forking over did it)

a few cracks of fresh ground black pepper

dash of ground red pepper ( Aleppo or cayenne)

dash of white ground pepper

Directions

In a sauce pan fry up your rice, onions garlic and hot pepper with your olive oil and butter till onions are translucent and your rice looks slightly toasted. Add your dry white wine and stir till absorbed. Now you can start adding the stock a cup or more at a time till absorbed. (your stock should be heated up and not cold) I note your are stirring this whole time. Now add your already sautéed mushrooms. Add your grated cheese and seasonings. Taste and adjust as needed.

This risotto is more delicious than what you will get from most forking restaurants.