Mushroom Risotto Recipe
Creamy risotto with wild mushrooms and 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.
Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
- 2
Sauté the Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté for about 5-7 minutes until they are tender and browned. Remove from the skillet and set aside.
- 3
Sauté Shallots and Garlic
In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Add the chopped shallots and garlic, and cook for 2-3 minutes until softened and translucent.
Cooking the Risotto
- 4
- 5
Deglaze with Wine
Pour in the dry white wine, and stir until it is mostly absorbed by the rice.
- 6
Add Broth Gradually
Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Final Touches
- 7
Incorporate Mushrooms and Cheese
Once the rice is cooked, stir in the sautéed mushrooms, the remaining butter, and the grated Parmesan cheese. Mix until well combined and creamy.
- 8
Season and Serve
Drizzle with truffle oil, and season with salt and freshly ground black pepper to taste. Garnish with chopped parsley before serving.