Woodland Mushroom Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Mushroom Reduction

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the mixed wild mushrooms and sauté until golden and tender, about 5-7 minutes. Season with salt and pepper. Remove from the skillet and set aside.

2. 2

   Sauté Shallots and Garlic

   In the same skillet, add another tablespoon of olive oil and butter. Add the finely chopped shallots and minced garlic, sautéing until translucent, about 2-3 minutes.

3. 3

   Add Arborio Rice

   Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Toast the rice for about 2 minutes until slightly translucent.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and stir until it has mostly evaporated.

5. 5

   Cook the Risotto

   Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

6. 6

   Finish with Cheese and Truffle Oil

   Once the rice is cooked, stir in the sautéed mushrooms, grated Parmesan cheese, and truffle oil. Adjust seasoning with salt and pepper to taste.

7. 7

   Serve

   Plate the risotto and garnish with additional Parmesan cheese if desired. Enjoy your Woodland Mushroom Risotto!