Italian
Truffle Mushroom Risotto
A luxurious Italian dish that combines the earthiness of mushrooms with the aromatic intensity of truffle oil, creating a rich and satisfying experience perfect for a gourmet lunch.
Total Time45 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
12
Protein
80
Carbs
20
Fat
4
Fiber
0g
Sodium
Ingredients
- 1 ½ cups Arborio rice
- 5 cups vegetable broth
- 1 cup dry white wine
- 2 cups mixed mushrooms (shiitake, cremini, and oyster), diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- 2 tbsp truffle oil
- 2 tbsp fresh parsley, chopped (for garnish)
- ½ cup peas (optional)
Instructions
- 1In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
- 2In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onions and garlic, cooking until softened and translucent, about 5 minutes.
- 3Add the mixed mushrooms to the skillet and sauté for about 5-7 minutes until they are golden and their moisture has evaporated. Season with salt and pepper.
- 4Stir in the Arborio rice and cook for 2 minutes, stirring frequently until the grains are well-coated and slightly translucent.
- 5Pour in the white wine, stirring continuously until it's mostly absorbed by the rice.
- 6Begin adding the warm vegetable broth one ladle at a time, allowing the rice to absorb the broth before adding the next ladle. This process will take about 18-20 minutes, during which you should stir gently but frequently.
- 7When the rice is creamy and al dente, stir in the remaining tablespoon of butter, grated Parmesan cheese, and peas if using. Adjust seasonings with salt and pepper as needed.
- 8Remove from heat and drizzle with truffle oil, stirring well to combine.
- 9Serve hot, garnished with fresh parsley and additional grated Parmesan if desired.
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