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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm on the stove. This will help the risotto cook evenly.
- 2
Sauté the Mushrooms
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté until they are browned and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
- 3
Sauté the Aromatics
In the same skillet, add another tablespoon of olive oil and the remaining tablespoon of butter. Add the chopped shallots and minced garlic, sautéing until they are translucent and fragrant, about 3-4 minutes.
Cooking the Risotto
- 4
- 5
Add the White Wine
Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice, about 2-3 minutes.
- 6
Incorporate the Broth
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 for about 18-20 minutes until the rice is creamy and al dente.
- 7
Finish the Risotto
Once the rice is cooked, stir in the sautéed mushrooms, grated Parmesan cheese, and season with salt and black pepper to taste. Remove from heat.
- 8
Add Truffle Oil
Drizzle the truffle oil over the risotto, mixing gently to combine. Adjust seasoning if necessary.
Serving
- 9
Garnish and Serve
Spoon the risotto into serving bowls. Garnish with chopped fresh parsley and an additional drizzle of truffle oil if desired. Serve immediately.
