A Budget-Friendly Truffle Mushroom Risotto Recipe | The Good Stuff with Mary Berg

Taneisha Morris shares a recipe for a dish that feels fancy but costs a whole lot less than it looks! Her cost-saving swap? Fresh truffles for truffle oil.

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First, we’re going to start with our mushrooms. You can use whatever mushrooms you like. So, Mary, if you want to just We can just give these a nice chop. Whatever mushrooms you want is what you’re going to grab. Name it, claim it, it’s yours. You can put it in there. It’s on sale. You get it. I love it. Right. No, I love the fact that we’re using different mushrooms. Would you be able to use um uh dried mushrooms? Yeah. Yeah, for sure. Because then you get to It’ll re It’ll hydrate in the risoto. So, you’re good. Um, so once we’re done here chopping away with our mushrooms, we’re going to add it to a pan and then it’s going to come and it’s going to look exactly like this. Look at this. Okay, so let’s talk about cooking these mushrooms cuz there’s a bit of a trick to it. Okay, so we don’t want to overcrowd the pan because then start to steam, but also just get a big enough pan that will hold all your mushrooms so you don’t have to like work in batches, but work in batches so it doesn’t steam. That is the That is the truth. Mushrooms are really funny because this little thing looks really dry, but it is chuck a block full of water. It really is. And you want to get that out of there. Out of there. Perfect. So, and then once they look like this, we’re going to just transfer this to um off to the side into a little bowl. This is so golden brown and delicious. Nice. So nice. All right. And then in this pan here, we’re going to add our Mary. Mhm. What are we doing? You’re eating the mushrooms. Wa. And I’m not eating the mushrooms. Would you like a mushroom? They’re very good. Don’t tell anybody. Don’t tell anybody. All right, we’re good. Now, now we’re even. Don’t tell about the Now we can continue. Now we’re going to add in some onions with some olive oil. Perfect. All right. And when we’re done sautéing these down, we’re going to look like this. So, we’re going to swatch swipy w. Yes. Okay. Perfect. Perfect. Now, in here, we’re going to add in our garlic. Okay. And we’re going to add in some Italian seasoning. Oh, I love that. Okay. Right. Mhm. In we go with that. Perfect. And you want to cook it. Again, similar to like with Andrea’s, you go with the onion first, then you get in that garlic. Do you want a little more oil? Yeah. Yeah. Yeah. Perfect. Perfect. Perfect. And at this point, we’re using olive oil. We are not using the fancy one. No, no, no. We’re going to That’s still in our pantry. Okay. Love it. Now, we’re going to go with our rice. So, this is our short grain rice. Um, and it al it releases the starch as you slowly cook it. So, that’s why we need to have a simmering pot of broth again from Andrea’s recipe. Just save it. Um, sir powder, bro. We want the starches to release very slowly. That’s going to give you that creamy texture. Okay. Um, that we love, right? So, where’s our ladle? There we go. We got it in. Okay. Give it a little strong. You want that little bit of the toast on the rice, too. It gets that kind of dusty pantry taste. Helps the starches do their thing. All right. So, then I’m going to go in with a ladle full at a time. The first ladle is going to soak up real real real real fast. But then as you go on, it will take a little bit longer. Right. Okay. Now, why uh let’s I’m going to do by show hands over here on this side. If you want to put your hands up, too, as well. Um, who stirs the risoto constantly? No one. We have two people. Oh, listen. Guess what? I don’t. Do you? No. You know what? I worked in Italian restaurants for a big part of my career. And what we would actually do is we would crank the heat and then we would add a copious amount of broth. And then that vigorous boil actually pulls out the starch and it brings out all that and more broccoli. That’s so smart. That is super. What I typically do is I add a bit, give it a stir and then I say, “Oh, okay. I’m going to go over here and then I think risoto and then I’ll give it a stir.” Mhm. So then when we’re done it will look something like this. Look at that. From here now we’re going to add back in our mushroom. Look at that. That is beautiful. Tanisha, add back in. You know what I love? I love that we’re adding the mushrooms later cuz they’re going to keep a little bit of that texture that you got. Stunning. Let’s transfer it over here. Okay. Give it a stir. Give it a nice little stir. Already this looks like a beautiful mushroom. Then we’re going to go with some cheese. Just some cheese. Yes. [Music] And here is where we’re doing our swap. This is where you’re going to save money. We are using truffle oil. Okay. Not real truffles. No, not fresh truffles. Sorry. This is, you know, this is usually like a olive oil or a grape seed that’s infused with truffle oil. Got it. And then we’re going to pour that in. Oh, just at the end. On the end. Okay. I tell you, I love truffles so much. Like, I love them. And the scent of this is just amazing. It’s kind of a dream. I think I have a bowl for you. So, you’ll get you’ll get to try some. I was going to say, listen, if you ever see again truffles on a menu, don’t be like my husband Aaron and say, “Yeah, I’ll take truffles.” Be like Aaron. Aaron literally he was like they were like do you want truffles and I looked at them and I was just like I was just like do you want them Aaron and he was like sure they’re free and I’m like they are not free. It was great. But this is truffles on a budget. Let’s get this served up. I feel like Andrea Bucket is going to climb over her. She is. I You feel her energy. I feel it. I feel it. There you go. There you go. I’ll take her. Okay. This is amazing. Oh my gosh. I’m so What type of cheese do we put in here? Oh, parm. Parm. Got to love it. love parm or you can use Yeah, just use just parm. Yeah, 100%. Yeah, no swap here. And then Tanisha, would you like one? Of course. I am gonna eat. Hey, Mary here. What did you think? Drop your comments below and don’t forget to like and subscribe for more of the good stuff.