RISOTTO AI FUNGI Recipe
wild mixed mushrooms, mascarpone whipped, truffle oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Broth
In a saucepan, warm the vegetable broth over low heat. Keep it simmering throughout the cooking process.
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
Toast the Rice
Add the Arborio rice to the skillet and stir for 2-3 minutes, ensuring the rice is well-coated and lightly toasted.
Add Broth Gradually
Pour in 1 cup of the warm vegetable broth, stirring constantly until the liquid is absorbed. Continue adding broth, one cup at a time, allowing the rice to absorb it before adding more. This process takes about 18-20 minutes.
Incorporate Mascarpone
Once the rice is al dente and creamy, stir in the mascarpone cheese and grated Parmesan cheese until well combined.
Finish with Truffle Oil
Drizzle the truffle oil over the risotto and season with salt and black pepper to taste. Stir gently to combine.
