Mushroom Asparagus Truffle Risotto Recipe
Creamy risotto with mushrooms, asparagus, and a hint of truffle oil.
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
- 2
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until translucent, about 3-4 minutes. Add the sliced mushrooms and asparagus, cooking for another 5-6 minutes until tender.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is slightly translucent.
- 4
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Finishing Touches
Once the rice is cooked, remove from heat. Stir in grated Parmesan cheese, truffle oil, salt, and black pepper to taste.
- 7
Serve
Serve the risotto warm, garnished with additional Parmesan and a drizzle of truffle oil if desired.
