Wild Mushroom Risotto Recipe
Creamy risotto with seasonal wild mushrooms, finished with truffle oil.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the broth
In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.
- 2
Sauté the mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the wild mushrooms and sauté for about 5-7 minutes until they are tender and lightly browned. Remove from the skillet and set aside.
- 3
Cook the base
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the chopped shallots and minced garlic, cooking until softened, about 2-3 minutes.
- 4
Add the rice
Stir in the Arborio rice and toast it for 1-2 minutes, making sure it is well-coated with the oil and butter.
- 5
Deglaze with wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
- 6
Add broth gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 7
Finish the risotto
Once the rice is cooked, stir in the sautéed mushrooms, remaining butter, and grated Parmesan cheese. Season with salt and black pepper to taste.
- 8
Add truffle oil
Drizzle the truffle oil over the risotto and stir gently to combine.
- 9
Serve
Garnish with chopped parsley and serve immediately.
