Risotto Ai Fungi Recipe
Recipe information
Make Risotto Ai Fungi in just 40m. wild mixed mushrooms, mascarpone whipped, truffle oil
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Ingredients
Ingredients
Directions
1. Prepare the Broth
In a saucepan, warm the vegetable broth over low heat. Keep it simmering throughout the cooking process.
2. 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.
3. Cook the Mushrooms
Add the wild mixed mushrooms to the skillet and cook until they are tender and have released their moisture, about 5-7 minutes.
4. 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.
5. 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.
6. Incorporate Mascarpone
Once the rice is al dente and creamy, stir in the mascarpone cheese and grated Parmesan cheese until well combined.
7. Finish with Truffle Oil
Drizzle the truffle oil over the risotto and season with salt and black pepper to taste. Stir gently to combine.
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