Wild Mushrooms Risotto Recipe

Prepare the Broth

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

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

Cook the Mushrooms

Add the wild mushrooms to the skillet and cook until they are tender and have released their juices, about 5-7 minutes.

Toast the Rice

Stir in the Arborio rice and cook for about 2 minutes until the rice is lightly toasted.

Add Wine

Pour in the dry white wine and cook, stirring frequently, until the wine is mostly absorbed.

Add Broth Gradually

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes.

Finish the Risotto

Stir in the unsalted butter, chopped parsley, salt, and black pepper. Remove from heat and drizzle with white truffle oil.

Serve

Serve the risotto hot, topped with shaved Parmigiano Reggiano.