Wild Mushroom Risotto Recipe
Wild mushroom risotto and asparagus, topped with crispy zucchini, finished in a cream and truffle oil.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat and keep it warm.
Sauté the Vegetables
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.
Cook the Risotto
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.
Finish 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.
Prepare the Crispy Zucchini
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.
Serve
Plate the risotto and top with the crispy zucchini. Drizzle with additional truffle oil if desired, and enjoy!