Mushroom Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling throughout the cooking process.

2. 2

   Sauté Vegetables

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the minced shallots and garlic, and sauté until translucent, about 2-3 minutes.

3. 3

   Cook Mushrooms

   Add the sliced mushrooms to the skillet and cook until they release their moisture and are golden brown, about 5-7 minutes.

4. 4

   Toast the Rice

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

5. 5

   Add Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Finish the Risotto

   Once the rice is cooked, remove from heat and stir in the remaining tablespoon of butter, the grated Parmigiano-Reggiano, charred leeks, salt, and black pepper. Adjust seasoning to taste.

7. 7

   Serve

   Plate the risotto and shave fresh Périgord truffle on top. Garnish with chopped parsley before serving.