Truffle Mushroom Risotto

By Cathy Colander

Based on Alice Apron's Mushroom Risotto

Tags:

#comfort

#vegetarian

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 tbsp oil

1 tbsp 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 tbsp truffle oil

1 tsp salt

0.25 tsp 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.