Savory Mushroom Risotto with Truffle Oil
Ingredients
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup grated parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp truffle oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a saucepan, heat the vegetable broth over low heat to keep it warm.
- In a separate large skillet, heat the olive oil and 1 tbsp of butter over medium heat.
- Add the chopped onion and garlic, sauté until translucent.
- Add the arborio rice to the skillet and toast for 2-3 minutes until lightly golden.
- Pour in the white wine and stir until it is absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 18-20 minutes until the rice is creamy yet al dente.
- In another skillet, heat the remaining butter and sauté the mixed mushrooms until golden brown and slightly crispy. Season with salt and pepper.
- Once the risotto is cooked to your desired consistency, stir in the grated parmesan cheese and truffle oil. Adjust seasoning with salt and pepper as needed.
- Serve the risotto hot, topped with the sautéed mushrooms and a drizzle of extra truffle oil. Garnish with chopped fresh parsley.
- Enjoy this luxurious and flavorful dish!
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