Description
Indulge in this creamy Wild Mushroom Risotto with Truffle Oil, a luxurious dish that combines earthy mushrooms and aromatic truffle for a delightful culinary experience.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups wild mushrooms (shiitake, oyster, or porcini), chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- 1/4 cup truffle oil
- 1/2 cup freshly grated Parmesan cheese
- 3 tbsp butter
Instructions
- Prepare Your Ingredients: Chop the wild mushrooms, onion, and garlic finely to streamline cooking.
- Sauté Vegetables: In a large skillet over medium heat, melt 2 tablespoons of butter. Add onions and sauté until translucent. Stir in garlic and wild mushrooms; cook until tender and fragrant (about 5 minutes).
- Toast the Rice: Add Arborio rice to the skillet and stir to coat it in butter. Toast the rice for about 2 minutes until slightly translucent but still has some white centers.
- Add Broth Gradually: Begin adding vegetable broth one ladle at a time while stirring continuously on medium heat. Wait until each addition is absorbed before adding more (this process takes about 20 minutes).
- Finish It Off: Once the rice is cooked al dente, remove from heat. Stir in freshly grated Parmesan cheese along with the remaining tablespoon of butter and drizzle generously with truffle oil before serving.
- Serve and Enjoy: Transfer to plates and drizzle with additional truffle oil for an extra touch of decadence.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
Keywords: Feel free to swap in different types of mushrooms for unique flavors. Fresh herbs like thyme or parsley can enhance the dish even further. To reheat leftovers, add a splash of broth or water to restore creaminess.