Mushroom Truffle Risotto Recipe
Wild mushrooms, shallots, Parmigiano Reggiano, truffle oil
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Ingredients
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Ingredients
Method
Directions
Prepare the Broth
In a saucepan, heat the vegetable broth over medium-low heat and keep it warm.
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 and browned, about 5-7 minutes. Remove from the skillet and set aside.
Cook Shallots and Garlic
In the same skillet, add the remaining tablespoon of olive oil and the chopped shallots. Sauté until they are translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Toast the Rice
Add the Arborio rice to the skillet and stir well to coat the grains with the oil. Cook for about 2 minutes until the rice is slightly translucent.
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is al dente and creamy.
Finish the Risotto
Once the rice is cooked, stir in the sautéed mushrooms, Parmigiano Reggiano, and truffle oil. Season with salt and pepper to taste.
Serve
Plate the risotto, drizzle with additional truffle oil if desired, and garnish with fresh parsley.