Wild Mushroom Risotto With Truffle Oil Recipe

Cooking Instructions

1. 1

   Prepare the Broth

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

2. 2

   Sauté the Mushrooms

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté until they are tender, about 5-7 minutes. Remove from the skillet and set aside.

3. 3

   Sauté Aromatics

   In the same skillet, add the remaining olive oil and butter. Once melted, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir to coat the grains with the oil and butter. Toast the rice for about 2-3 minutes until lightly golden.

5. 5

   Deglaze with Wine

   Pour in the dry white wine and stir until it is mostly absorbed by the rice.

6. 6

   Cook the Risotto

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

7. 7

   Finish with Cheese and Mushrooms

   Once the rice is cooked, stir in the sautéed mushrooms, grated Parmesan cheese, salt, and black pepper to taste. Mix well.

8. 8

   Drizzle with Truffle Oil

   Remove the risotto from heat and drizzle with truffle oil. Stir gently to combine.

9. 9

   Serve

   Garnish with chopped parsley and serve immediately.