Risotto with Mushroom Ragout & Truffle Oil



Adapted from a recipe by Executive Chef David Kolotkin, Solo Restaurant, Manhattan.

Yes, risotto is time consuming to prepare, and this version  is long.  However, once you get the hang of it, the method is actually simple and the results are truly superb. Before you begin, have all of your ingredients ready and prepped.


Mushroom Ragout:
1/2 lb. porcini mushrooms, quartered
1/2 lb. cremini mushrooms, quartered
1/2 lb. shallots, finely minced
2 cups chicken stock
3 ounces Kosher brandy
Kosher salt to taste
2 T vegetable oil

1 cup Arborio rice
3 cup chicken stock, warmed
1/2 cup diced onion, cut into  1/ 4 “ dice
1/2 cup white wine
2T kosher salt
2T vegetable oil
1T white truffle oil *


Heat  vegetable oil in pan, and gently cook mushrooms until they start to sweat.   Add shallots to mushrooms and continue simmering until liquid from mushrooms has reduced to “nothing”.

Turn off flame, and add brandy to mushrooms. Place pan back on the heat and reduce the brandy by half.

After brandy has reduced, add 2 cups of chicken stock and reduce by 3/4ths. Remove from heat and reserve half of the cooked mushrooms.

Place other half of mushrooms and  all of mushroom liquid in food processor; Blend until smooth.  Set aside.

In another pan, heat oil and sweat onions until soft and translucent.  When onions are sweated, add the Arborio rice and gently toast for 3-4 minutes.  Stir in white wine and let the rice absorb it while continually stirring.  A wooden spoon  or silicone spatula is recommended for this.

On low flame, stir and simmer rice and wine; Then slowly start to add the warm chicken stock to the rice  1/2  cup at a time until the liquid is absorbed by the rice.  Keep adding the stock 1/2 cup at a time until the rice is cooked and no stock remains.  Make sure to continuously stir the rice to ensure it cooks evenly and doesn’t scorch.  Season rice with salt to taste.

Just before serving, add the pureed mixture to the rice, and bring it back up to temperature.  Gently fold in the white truffle oil.  Adjust seasonings if necessary.

Place cooked risotto on plates and top with the reserved mushrooms.


Yield: Servings: 6 appetizers or 4 entrees

*Chef Kolotkin advises that If kosher truffle oil or fresh truffles are unavailable, just omit.

Recipes: Side Dishes, Risetto, Parve, Kosher

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Side Dishes