Truffle Mushroom Risotto

• By Cathy Colander

• Tags:
• #comfort
• #vegetarian

• Based on Alice Apron's Mushroom Risotto

Prep:

10 min

Cook:

25 min

Total:

35 min

Yield:

4 servings

Truffle Mushroom Risotto elevates the classic Italian rice dish with earthy wild mushrooms and a drizzle of truffle oil. Creamy arborio rice absorbs savory broth and Parmesan, finishing silky and indulgent. Best served immediately for peak texture and aroma.

Ingredients

• 2 tbsps oil
• 2 tbsps butter
• 1 cup onion, finely chopped
• 1.50 cups arborio rice
• 0.50 cups white wine
• 4 cups vegetable broth, kept warm
• 2 cups mixed mushrooms, sliced
• 0.50 cups Parmesan cheese, grated
• 1 tbsp truffle oil
• 1 tsp salt
• 0.25 tsps black pepper

Steps

1. Heat oil and butter in a pan; sauté onion until soft.
2. Add arborio rice; toast 2 minutes.
3. Pour in wine; simmer until absorbed.
4. Add warm broth, one ladle at a time, stirring until absorbed before each addition.
5. In a separate skillet, sauté mixed mushrooms in butter until golden; stir into risotto.
6. Remove from heat; stir in Parmesan, truffle oil, salt, and pepper.