Mushroom and Truffle Risotto

Mushroom and Truffle Risotto is a luxurious and creamy Italian dish that beautifully showcases the earthy richness of mushrooms combined with the aromatic allure of truffle oil. This dish is perfect for special occasions or a cozy dinner at home, offering a delightful balance of flavors and textures.

The slow-cooked Arborio rice absorbs the savory broth and releases its starch, creating a wonderfully creamy consistency that's both comforting and satisfying. This risotto is enhanced with the addition of sautéed mushrooms, which add depth and umami, while the drizzle of truffle oil at the end elevates the dish to gourmet status.

It pairs wonderfully with a crisp white wine and is sure to impress guests with its rich flavors and elegant presentation. Perfect for both experienced cooks and those new to Italian cuisine, this Mushroom and Truffle Risotto will become a favorite in your recipe collection.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup white wine
• 1 cup mushrooms, sliced (such as cremini or shiitake)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon truffle oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until it becomes translucent. Then add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and golden.
2. Once the mushrooms are cooked, add the Arborio rice to the skillet, stirring to coat the grains with the oil and allowing them to toast for about 2 minutes. This step enhances the nuttiness of the rice.
3. Pour in the white wine and cook, stirring frequently, until the liquid is mostly absorbed. This will add a lovely depth of flavor to the risotto.
4. Begin adding the vegetable broth, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding the next. This process should take about 20 minutes, and the rice should be creamy and al dente when finished.
5. Once the risotto has reached the desired consistency, stir in the grated Parmesan cheese and drizzle with truffle oil. Season with salt and pepper to taste, and stir to combine all the flavors.
6. Serve the risotto warm, garnished with freshly chopped parsley for a pop of color and freshness.

Extra Tips