Mushroom Risotto with Black Pearl Oyster Mushrooms, Parmesan, Arugula

Directions

For the Risotto

In a large saucepan over medium flame, heat butter and TRULY® 100% Extra Virgin Olive Oil. Once butter is melted, add shallots, garlic, thyme, and bay leaves. Sweat until alliums are translucent. Add rice and cook 2 minutes, stirring occasionally, until rice is slightly toasted. Deglaze pan with wine. Continue cooking until liquid has nearly evaporated. Cover rice with stock and cook until al dente. Stir in parmesan, lemon juice, and salt. Remove from heat and transfer to a sheet pan. Let cool.

For the Preserved Mushrooms

In a large saucepan over medium-high flame, heat 51-49® Extra Virgin Olive Oil & Canola Oil Blend. Once oil is hot, add mushrooms, garlic, shallots, thyme, and bay leaf. Cook until mushrooms are tender and alliums are translucent, stirring often to prevent burning. Deglaze pan with vinegar. Add TRULY® 100% Extra Virgin Olive Oil until mushrooms are fully submerged. Reduce heat and let simmer 10 minutes. Remove bay leaf and thyme. Remove from heat and let cool.

For the Mushroom Purée

In a saucepot over medium-high heat, combine milk and reserved mushroom stems. Cook until milk is warmed through and stems are tender. Add remaining ingredients. Cook until milk is fragrant and flavors are infused. Strain, reserving milk and mushrooms separately. Transfer mushrooms to a blender and purée until smooth. Slowly stream in reserved milk until mixture is smooth and creamy. Set aside.

To Assemble and Serve

In a large saucepan, warm Risotto. Fold in 2 Tbsp Mushroom Purée. Once warmed through, taste and season with salt. Keep warm. In a skillet over medium-high flame, heat 8 Preserved Mushrooms. Scoop 1 1⁄2 cups warmed Risotto into a serving bowl. Top with Preserved Mushrooms. Garnish with arugula and shaved parmesan. Finish with a drizzle of TRULY® 100% Extra Virgin Olive Oil.