Mushroom Risotto Recipe
arborio rice, fresh herbs, truffle oil, butter
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Ingredients
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Main Ingredients
Herbs and Seasoning
Method
Preparation
- 1
Prepare broth
In a medium saucepan, heat the vegetable broth over medium heat until it’s simmering. Keep it warm on low heat while you prepare the risotto.
- 2
Sauté mushrooms
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook until they are soft and browned, about 5-7 minutes. Season with a pinch of salt and black pepper. Remove from skillet and set aside.
Cooking
- 3
- 4
Add broth gradually
Add 1 cup of the warm vegetable broth to the rice and stir continuously until the liquid is mostly absorbed. Repeat this process, adding broth 1 cup at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes).
- 5
Finish the risotto
Once the rice is done, remove the skillet from heat. Stir in the sautéed mushrooms, chopped parsley, chopped thyme, grated Parmesan cheese, and truffle oil. Adjust seasoning with salt and black pepper.
Serving
- 6
Serve
Spoon the risotto into bowls, drizzle with additional truffle oil if desired, and garnish with more chopped herbs or Parmesan cheese. Serve immediately.