Mushroom Risotto Recipe
Arborio Rice/Mushrooms/Parmesan/Truffle Seasonal Vegetable
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Ingredients
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Main Ingredients
Seasonal Vegetables
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
- 3
Add Mushrooms
Stir in the sliced mushrooms and cook until they are softened and browned, about 5-7 minutes.
Cooking the Risotto
- 4
Toast the Rice
Add the Arborio rice to the skillet and stir well to coat the rice with the oil and mix with the vegetables. Cook for about 1-2 minutes until the rice is lightly toasted.
- 5
Add Broth Gradually
Pour in 1 cup of the warm vegetable broth and stir continuously until the liquid is absorbed. Repeat this process, adding the broth one cup at a time, stirring frequently, until the rice is creamy and al dente (approximately 18-20 minutes).
- 6
Incorporate Seasonal Vegetables
In the last 5 minutes of cooking, add the asparagus and peas to the risotto, stirring to combine.
Finishing Touches
- 7
Add Cheese and Season
Once the rice is cooked to your liking, remove it from heat. Stir in the remaining tablespoon of butter, grated Parmesan cheese, and truffle oil. Season with salt and black pepper to taste.
- 8
Serve
Spoon the risotto into bowls and garnish with additional Parmesan cheese if desired. Enjoy immediately!