This savoury risotto is fantastic with Black Truffle Gouda made in New Hamburg, Ontario by Mountainoak Cheese. The Mushroom Risotto with Black Truffle Cheese recipe is perfect for those of us with a passion for truffles or who are looking for an easy way to incorporate the scent and flavour into our dinner. While there are actually hundreds of species of truffles, only a precious handful are edible, and black truffles are prized for having the strongest flavour and aroma of them all.
Love or loathing of truffles – one of the great epicurean debates - is actually a matter of chemistry, with some people brought to ecstasy by the flavour and scent of the chemical androsterone in truffles.
In a skillet, melt 2 tbsp (30 mL) of the butter over medium-high heat and sauté king mushrooms, salt and pepper (maintaining medium-high heat) for about 6 minutes or until golden brown and tender. Set aside.
In a large wide saucepan, heat remaining butter over medium-high heat. Add mushrooms, onion, garlic and thyme and cook, stirring for about 8 minutes or until starting to brown and soften. Add rice; stir to coat. Add wine and stir until evaporated.
Using ladle, pour in about 1 cup (240 mL) of the stock; reduce heat to medium and cook, stirring until most of liquid is evaporated.
Cook, stirring, for about 15 minutes, using as much of the stock as necessary, adding about 1/2 cup (125 mL) at a time. Cook rice until tender but firm and remove from heat.
Stir in cheese until melted and smooth. Top with sautéed king mushrooms and shaved truffle if using.