Truffled Mushroom Risotto Recipe
Cremini, Shiitake, and Oyster Mushrooms, Peas, Marsala, Reggianito, Rosemary, Truffle Oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 2
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the cremini, shiitake, and oyster mushrooms. Sauté until softened, about 5-7 minutes. Season with salt and black pepper.
- 3
- 4
Add Marsala Wine
Pour in the Marsala wine and cook until it has mostly evaporated, stirring constantly.
- 5
Incorporate Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir frequently and continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish the Risotto
Once the rice is cooked, stir in the peas, grated Reggianito cheese, chopped rosemary, and truffle oil. Adjust seasoning with salt and pepper to taste.
- 7
Serve
Serve the truffled mushroom risotto hot, drizzled with additional truffle oil if desired.