Truffle Champagne Risotto Recipe

Prepare the Wild Mushrooms

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the wild mushrooms to the skillet. Sprinkle with fresh thyme, salt, and black pepper. Sauté for 8-10 minutes or until the mushrooms are tender and browned. Remove from heat and set aside.

Start the Risotto

In a saucepan, heat the vegetable broth over low heat and keep it warm.

In a large heavy-bottomed pot, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.

Pour in the champagne and stir continuously until the liquid is absorbed.

Add the warm vegetable broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Stir in the sautéed wild mushrooms, grated Parmesan cheese, salt, black pepper, and truffle oil. Mix well to combine and heat through. Remove from heat.

Prepare the Asparagus

While the risotto is cooking, preheat the oven to 200°C (400°F).

Toss the asparagus spears with olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer.

Roast in the preheated oven for about 10-12 minutes or until tender and slightly crispy. Remove from the oven.