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By Cathy Colander

Based on Alice Apron's Mushroom Risotto

    • Tags:
  • #comfort
  • #vegetarian
    • 0 Variations
    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 tablespoon
    • oil
      • 2 tablespoon
    • butter
      • 1 cup
    • onion, finely chopped
      • 1.50 cup
    • arborio rice
      • 0.50 cup
    • white wine
      • 4 cup
    • vegetable broth, kept warm
      • 2 cup
    • mixed mushrooms, sliced
      • 0.50 cup
    • Parmesan cheese, grated
      • 1 tablespoon
    • truffle oil
      • 1 teaspoon
    • salt
      • 0.25 teaspoon
    • 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.