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.
In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
In 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.
Add 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.
Stir in the Arborio rice and cook for 2 minutes, stirring frequently until the grains are well-coated and slightly translucent.
Pour in the white wine, stirring continuously until it's mostly absorbed by the rice.
Begin 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.
When 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.
Remove from heat and drizzle with truffle oil, stirring well to combine.
Serve hot, garnished with fresh parsley and additional grated Parmesan if desired.
Tell us your preferences and we will create a personalized Truffle Mushroom Risotto for you