Wild Mushroom Risotto Recipe
Truffled mushrooms, parmesan cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until it is simmering. Keep it warm on low heat while you prepare the risotto.
- 2
Sauté the Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent. Add the minced garlic and sauté for another minute, being careful not to burn it.
- 3
- 4
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2-3 minutes, allowing the rice to toast and absorb the flavors.
- 5
Deglaze with Wine
Pour in the white wine and cook, stirring constantly, until it has mostly evaporated.
Cooking the Risotto
- 6
Add Broth Gradually
Begin adding the warm vegetable broth to the rice one ladle at a time, stirring constantly. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
- 7
Finish the Risotto
Once the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese and truffle oil. Adjust seasoning with additional salt and pepper if needed.
Serving
- 8
Plate the Risotto
Spoon the risotto onto plates or into bowls. Top with the reserved sautéed mushrooms and a sprinkle of chopped fresh parsley for garnish.
- 9
Enjoy
Serve immediately while hot, and enjoy your delicious wild mushroom risotto!
