Truffle Mushroom Risotto

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Truffle Mushroom Risotto

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.

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Yield: 4 servings

Ingredients

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