Risotto E Fungi Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and minced garlic, and sauté until softened, about 3-4 minutes.

2. 2

   Cook the Mushrooms and Squash

   Add the wild mushrooms and diced butternut squash to the skillet. Cook for about 5-7 minutes until the squash is tender and the mushrooms are cooked through.

3. 3

   Toast the Arborio Rice

   Stir in the Arborio rice and cook for another 2-3 minutes, allowing the rice to absorb the flavors.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and cook until it is mostly absorbed by the rice.

5. 5

   Add Broth Gradually

   Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. This process should take about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Finish with Butter and Cheese

   Once the rice is cooked, stir in the butter, grated Pecorino Toscano, and season with salt and black pepper to taste.

7. 7

   Add Truffle Oil

   Drizzle with truffle oil to taste and stir gently to combine.

8. 8

   Serve

   Serve hot, garnished with chopped parsley and additional Pecorino Toscano if desired.