Wild Mushroom Risotto Recipe
seasonal mushrooms, truffle oil, grana padano
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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. Keep it warm but not boiling.
- 2
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium-high heat. Add the chopped shallots and minced garlic, and sauté for 2-3 minutes until translucent. Add the mixed mushrooms and cook for another 5-7 minutes until they are tender. Season with salt and pepper, then remove from the skillet and set aside.
- 3
Cook the Risotto
In the same skillet, add the butter and Arborio rice. Toast the rice for 1-2 minutes, stirring frequently. Gradually add the warm broth, one ladle at a time, stirring constantly. 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.
- 4
Combine Ingredients
Once the risotto is cooked, stir in the sautéed mushrooms, truffle oil, and grated Grana Padano cheese. Adjust seasoning with salt and pepper if necessary.
- 5
Serve
Spoon the risotto into bowls, drizzle with additional truffle oil if desired, and garnish with chopped parsley. Serve warm.