Wild Mushroom Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat and keep it warm while you cook the risotto.

2. 2

   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 golden brown and tender, about 5-7 minutes. Season with salt and pepper. Remove from skillet and set aside.

3. 3

   Cook the Aromatics

   In the same skillet, add another tablespoon of olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted and coated with oil.

5. 5

   Add the Wine

   Pour in the white wine and stir until it is mostly absorbed by the rice.

6. 6

   Add Broth Gradually

   Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

7. 7

   Finish the Risotto

   Once the rice is cooked, stir in the sautéed mushrooms, grated Grana Padano cheese, and truffle oil. Adjust seasoning with salt and pepper to taste.

8. 8

   Serve

   Remove from heat and let it sit for a minute before serving. Serve hot, drizzled with additional truffle oil if desired.