Truffled Mushroom Risotto Recipe
Shiitake, Cremini Mushrooms, White Truffle Oil, Arugula, & Grana Podano Cheese
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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 medium heat and keep it warm throughout the cooking process.
- 2
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- 3
- 4
Toast the Rice
Stir in the Arborio rice, toasting it for about 2 minutes until it becomes slightly translucent.
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Finish with Cheese and Truffle Oil
Once the risotto is cooked, remove it from heat. Stir in the grated Grana Padano cheese and white truffle oil. Season with salt and black pepper to taste.
- 7
Serve
Spoon the risotto into bowls, top with fresh arugula, and drizzle with additional truffle oil if desired. Serve immediately.
