Wild Mushroom Risotto with Oregon White Truffle Oil
From the Joel Palmer House in Dayton, Ore.
From This Story
Serves 10 as a small starter or 4 for a main course.
½ oz dried porcini
1 qt. water
1 tsp. sugar
1 tbsp. salt
1 tbsp. soy sauce
¼ lb. unsalted butter
1 cup long grain rice
½ oz. dried onion
Grated parmesan cheese
2 oz Joel Palmer House Oregon White Truffle Oil
In uncovered saucepan, bring water, dried mushrooms, sugar, salt and soy sauce to boil. Strain out the liquid and reserve. Chop the mushrooms finely.
In a medium sauté pan melt the butter and add the dried onion and rice. Stir for 1 minute then add the reserved mushroom liquid. Cook uncovered and stir gently until water is absorbed and evaporated, about 15-20 minutes.
Portion rice, drizzle lightly with truffle oil and Parmesan cheese and serve.
Visit www.oregontruffleoil.com for more information on the truffle oil
Chanterelle Mushroom Ragout
From Chef Stephanie Kimmel of Marché in Eugene, Ore.
This is a simple, versatile sauce that works equally well on pasta or beautiful piece of wild salmon. Truly an expression of terroir, it captures the delicious essence and texture of fresh chanterelles.