Meal Kit
Truffled Mushroom Risotto
with fresh herbs and cracked peppercorns
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 7 days
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Under %{max_calories} caloriesVegetarian
Chef
Ashlee Piper
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
- 1 cup Arborio Rice
- 3 fl. oz. White Cooking Wine
- 1 Shallot
- 5 Parsley Sprigs
- 2 tsp. Vegetable Base
- ⅓ fl. oz. Truffle Oil
- 1 tsp. Cracked Peppercorns
- 0 Chives
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) bO9BMJ3n
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Calories470
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Carbohydrates89g
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Net Carbs84g
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Fat6g
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Protein13g
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Sodium480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Slice mushrooms thinly. Stem and mince parsley. Mince chives (cut four 2" pieces for garnish). Peel and mince shallot.
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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.
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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.
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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.
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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 1/2 tsp. salt.
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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.
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