Wild Mushroom Risotto Recipe
Recipe information
Make Wild Mushroom Risotto in just 40m. With parmesan and truffle oil
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Ingredients
Ingredients
Directions
1. Prepare the Broth
In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. Sauté the Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
3. Cook the Mushrooms
Add the wild mushrooms to the skillet and cook until they are tender and any moisture has evaporated.
4. Add the Rice
Stir in the Arborio rice and cook for 1-2 minutes, allowing it to absorb the flavors.
5. Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle.
6. Stir and Cook
Continue this process for about 18-20 minutes until the rice is creamy and al dente.
7. Finish the Risotto
Remove from heat and stir in the remaining butter, grated Parmesan cheese, truffle oil, salt, and black pepper to taste.
8. Serve
Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.
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