Risotto Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat and keep it warm, but not boiling. This will be used to cook the risotto.

2. 2

   Sauté the Aromatics

   In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and minced garlic. Sauté for about 2-3 minutes until they become translucent and fragrant.

3. 3

   Cook the Mushrooms

   Add the sliced king oyster mushrooms to the skillet and cook for an additional 5 minutes until they are golden brown and softened.

4. 4

   Add the Rice

   Stir in the Carnaroli rice and cook for 1-2 minutes, allowing the rice to toast slightly and absorb the flavors from the skillet.

5. 5

   Incorporate the Broth

   Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding the next ladle. Continue this process for about 15-20 minutes until the rice is creamy and al dente.

6. 6

   Add Asparagus

   While the risotto is cooking, trim the asparagus and cut it into 2-inch pieces. Add the asparagus to the risotto during the last 5 minutes of cooking to ensure it remains tender-crisp.

7. 7

   Finish the Risotto

   Once the rice is cooked, remove the skillet from heat. Stir in the truffle oil, grated Parmesan cheese, salt, and black pepper to taste. Mix well to combine all ingredients.

8. 8

   Serve

   Plate the risotto in bowls, drizzling a bit more truffle oil on top if desired. Serve immediately and enjoy your delicious risotto!