Wild Mushroom Risotto Recipe

In a medium saucepan, heat the vegetable broth over low heat to keep it warm while you prepare the risotto.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once melted, add the finely chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic to the skillet and sauté for another minute until fragrant.

Stir in the wild mushrooms and cook for about 5-7 minutes, until softened and any moisture has evaporated. Season with salt and pepper to taste.

Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Toast the rice for about 2 minutes.

Pour in the dry white wine, stirring continuously until it is mostly absorbed by the rice.

Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes.

When the rice is creamy and al dente, remove the skillet from the heat. Stir in the remaining butter and the grated Parmesan cheese until well combined.

Finish with a drizzle of truffle oil and adjust seasoning with salt and pepper if needed.

Serve the risotto hot, garnished with fresh chopped parsley and an extra drizzle of truffle oil if desired.