Risotto Funghi Recipe
Wild mushrooms, Alba truffle oil, and smoked gruyere shavings
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
- 2
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
- 3
- 4
Toast the Rice
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- 5
Deglaze with Wine
Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed.
- 6
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 7
Finish with Cheese and Oil
Remove the skillet from heat and stir in the smoked Gruyere cheese and truffle oil. Season with salt and black pepper to taste.
- 8
Serve
Garnish with chopped fresh parsley and additional smoked Gruyere if desired. Serve immediately.