Recipe: Mushroom Risotto with Tilapia

Recipe: Mushroom Risotto with Tilapia

mushroom risotto

This heartwarming dish is perfect for a chilly or rainy day. The truffle oil can be omitted –and so can the tilapia if not desired– but I like it with both. The protein in the tilapia balances out this otherwise starchy dish beautifully.

1 ounce dried porcini mushrooms
1 cup vegetable stock
2 tablespoons butter
5 shallots (diced)
1 teaspoon truffle oil
8 ounces mushrooms, sliced
4 ounces shiitake mushrooms, sliced
3 cloves garlic, minced
2 teaspoons fresh thyme, chopped
1 cup arborio rice
1/2 cup vegetable stock
1 cup vegetable stock
3 large tilapia loins (or five small)
1 tablespoon butter
1/2 cup Parmesan cheese, grated
salt & pepper to taste
1 handful parsley, chopped (optional)

Cover the dried porcini mushrooms in stock as shown below and let sit for 30 minutes.

Meanwhile, melt the butter in a pan over medium heat. Add the shallots and sauté until tender, about 5-7 minutes.

Add the truffle oil with the fresh mushrooms and sauté until they turn tender and release their moisture, about 10-15 minutes.

Add the garlic and thyme and sauté until fragrant, about a minute.

By this time the dried mushrooms should be nice and soft so remove them from the stock, squeezing to drain, reserving all of the liquid. Chop the reconstituted mushrooms and add them to the sauce pan.

Add the rice and toast until it starts to turn translucent, about 1-3 minutes.

Add the the 1/2 cup of vegetable stock to deglaze the bottom of the pan and cook while stirring until it has been absorbed.

Mix in the stock that the mushrooms were soaked in with another cup of stock and place the fresh tilapia loins over it all and cover. Cook on medium low, stirring occasionally, until the tilapia flakes apart into little bits and all the moisture has been absorbed.

Add the butter and parmesan cheese and stir until it has melted.

Season with salt and pepper. Serve garnished with parsley.


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