I was going to make classic risotto with the works, but I got home from the grocery store yesterday, positive that I already had risotto rice, and I totally didn’t.

I only had brown basmati rice.
SO, I ended up with this awesome creation that was delicious, and of course, bursting with truffle flavor.

Oh my goodness, it was fantastic. I don’t eat cheese that often, but this was the perfect exception.

So satisfying and decadent – an ideal meal.

If you make this, be sure to leave a comment below and tell me how it went.

This recipe is gluten-free, and could be made vegan and/or vegetarian by using vegetable stock and omitting the chicken and cheese.

Have a friend who LOVES anything truffle-related? Share this link with them.

P.S. Do you ever wake up feeling super anxious? Read this.

P.P.S. Love meatballs? Miss my recipe last Friday? Get it here.

Brown Rice Truffle Risotto

Ingredients
Serves 4

1 cup brown basmati rice
4 cups organic stock of choice (beef, chicken, or vegetable)
½ cup shredded cooked organic chicken (optional)
1 medium yellow onion
10 medium shiitake mushrooms
2 cups organic baby kale
¼ cup grated Parmesan cheese (optional)
¼ cup grated sheep’s milk Gouda (optional)
3 tablespoons olive oil
2 tablespoons truffle oil
Salt, to taste
Fresh basil or parsley, for garnish

Method

Add your olive oil to bottom of medium pot. Bring to medium heat.

While that’s happening, dice your onion. Rinse, pat dry, and slice shiitakes.

Put onion in first and allow it to caramelize for 5-7 minutes. Add shiitake to pot, stir, and cook for another five minutes. Sprinkle with a generous pinch of salt.

Rinse your rice thoroughly in a fine mesh strainer. Add to pot and stir, combining with mushroom and onion.

Add ½ cup of your stock and stir. Turn up to high heat and let simmer for a couple minutes.

Add the rest of your stock and bring to a boil, then cover and reduce heat to lowest setting. Cook for 35 minutes.

After 35 minutes, give it a stir and add in your shredded chicken, baby kale, and a little more salt. Cover and cook for another 10 minutes on very low heat.

After 10 minutes, taste for salt and add more if needed. Then, drizzle in half your truffle oil and stir well.

Serve with grated cheese, the rest of your truffle oil, a little sprinkle of salt, and fresh basil or parsley.

Enjoy!