Seasonal Mushroom Risotto Recipe

Heat stock and prep

Place the vegetable stock in a small saucepan and keep it at a bare simmer over low heat. Finely chop the onion and shallot, mince the garlic, clean and slice the mushrooms, grate the Parmesan, and shave the truffle. Measure wine and other ingredients so everything is ready.

In a large skillet over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the butter foams, add the chopped shallot and cook until translucent, about 1–2 minutes. Add the sliced mushrooms in a single layer (work in batches if necessary) and let them brown without stirring for 2–3 minutes, then stir and continue until golden and any released liquid has evaporated, about 4–6 minutes total. Season with salt, pepper and thyme. Remove mushrooms from the pan and keep warm.

In a heavy-bottomed saucepan or wide sauté pan, heat the remaining 2 tablespoons olive oil and 2 tablespoons butter over medium heat until butter melts. Add the finely chopped onion and cook gently until soft and translucent, about 4–5 minutes; add the minced garlic and cook 30 seconds until fragrant.

Add the Arborio rice and stir to coat every grain with fat. Toast the rice for 1–2 minutes until edges become translucent but center remains opaque.

Pour in the white wine and stir continuously until it has mostly evaporated, about 1–2 minutes.

Begin adding the hot vegetable stock, one ladle (about 1/2 cup) at a time. Stir frequently (almost constantly) and wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, tasting after 15 minutes. The rice should be tender with a slight al dente bite and the overall texture should be creamy. You may not need all 4 cups; reserve any unused stock.

When the rice is nearly done (creamy and al dente), stir in the cooked mushrooms and any accumulated juices into the risotto to heat through and meld flavors, about 1–2 minutes.

Remove the pan from the heat. Stir in 1 tablespoon butter, the grated Parmesan, lemon zest, and chopped parsley. Adjust seasoning with salt and freshly ground black pepper to taste. If the risotto seems too thick, add a splash of the reserved hot stock to loosen it; the final consistency should be glossy and spreadable, not stiff.

Divide risotto among warmed plates. Finish each portion with a few thin shavings of fresh truffle (or a light drizzle of truffle oil if using) and a small extra sprinkle of Parmesan. Serve immediately.