In my family, we don’t have those bags of popcorn sitting in our cabinets ready to go in the microwave; we have pots, oil and kernels. You will never have better popcorn than the kind you make right on your stove at home. It’s easier to make than you think and the best part is you can control what you are eating (i.e. how much salt, butter, or whatever it is they put in those bags of popcorn). You can make it with or with out the truffle salt, but if you like truffles, you don’t want to miss this tasty anytime snack!
Photos Courtesy of Snap Photography
- Oil (vegetable or extra virgin, whatever you prefer)
- Popcorn kernels (I’m partial to Orville Redenbacher)
- Truffle Salt
Take a large pan and place on the stove on med-high heat. Pour in enough oil to coat the bottom of the pan. Pour in the popcorn kernels to form a layer across the bottom. Typically speaking, if you cover the bottom of the pan it will be the right amount so you don’t have overflowing popcorn! If the kernels don’t look coated enough, add some more oil.
You will hear the popcorn popping and every so often just shake the pan a bit so nothing burns on the bottom. When you hear the popcorn significantly slow down, remove from the heat. After making this a few times, you’ll have it down!
Pour the popcorn into a paper bag (the kind you get from the grocery store) so it soaks up some of the oil. Sprinkle some salt over the popcorn as you shake the bag to make sure everything gets coated. Try a piece, if it tastes great, then add a pinch of the truffle salt and you are good to start snacking!!
This is one treat you will love and it will impress your friends! Throw out that microwaved popcorn go back to the old-fashioned way–it’s better tasting and better for you!
It’s also great for parties. I can’t tell if the kids or adults love it more.
We slightly modified a recipe from Tyler Florence for Mushroom Truffle Risotto that was absolutely delicious!
Photos courtesy of Snap Photography
- 8 cups chicken broth, low sodium
- 3 tablespoons olive oil
- 1 onion, diced, divided
- 2 garlic cloves, minced
- 1 pound fresh portobello and crimini mushrooms, sliced
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons butter
- Salt and pepper
- Truffle Salt (we didn’t have truffle oil)
- 1-ounce dried porcini mushrooms, wiped of grit
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup fresh Parmesan cheese, grated
- Gruyère cheese, grated
- Fresh Italian parsley, for garnish
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Sprinkle on some truffle salt then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside. (Add the broth the mushrooms were soaking in into the chicken broth for some extra mushroom flavor!)
Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan and Gruyère cheese, cook briefly until melted. Top with some more truffle salt and chopped parsley before serving.