Wild mushroom risotto and asparagus, topped with crispy zucchini, finished in a cream and truffle oil.

In a saucepan, heat the vegetable broth over medium heat and keep it warm.

Prepare the Broth

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the wild mushrooms and asparagus, cooking until softened, about 5-7 minutes.

Sauté the Vegetables

Add the Arborio rice to the skillet, stirring to coat the grains. Pour in the white wine and cook until absorbed. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 20-25 minutes.

Cook the Risotto

Once the rice is cooked, stir in the butter, Parmesan cheese, and a drizzle of truffle oil. Season with salt and black pepper to taste.

Finish the Risotto

In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Fry the sliced zucchini until golden and crispy, about 2-3 minutes on each side. Drain on paper towels.

Prepare the Crispy Zucchini

Plate the risotto and top with the crispy zucchini. Drizzle with additional truffle oil if desired, and enjoy!

Serve

Arborio rice

wild mushroom risotto

Recipe information

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