Risotto Ai Funghi Di Bosco E Tartufo Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable or chicken broth over medium heat, keeping it warm but not boiling.

2. 2

   Sauté the Aromatics

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes.

3. 3

   Cook the Mushrooms

   Add the mixed wild mushrooms to the skillet and cook until they are soft and golden, about 5-7 minutes.

4. 4

   Add the Rice

   Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly toasted.

5. 5

   Deglaze with Wine

   Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.

6. 6

   Incorporate the Broth

   Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next.

7. 7

   Finish the Risotto

   Continue adding broth and stirring until the risotto is creamy and the rice is al dente, about 18-20 minutes.

8. 8

   Add Cheese and Truffle

   Stir in the grated Parmesan cheese, remaining butter, and shaved truffle. Season with salt and pepper to taste.

9. 9

   Serve

   Garnish with chopped parsley and additional shaved truffle if desired. Serve immediately.