Risotto Ai Fungi Recipe

Directions

1. 1

   Prepare the Broth

   In a saucepan, warm the vegetable broth over low heat. Keep it simmering throughout the cooking process.

2. 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. 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. 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. 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. 6

   Incorporate Mascarpone

   Once the rice is al dente and creamy, stir in the mascarpone cheese and grated Parmesan cheese until well combined.

7. 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.

8. 8

   Serve

   Spoon the risotto into bowls and garnish with chopped parsley. Serve immediately.