Wild Mushroom and Truffle Risotto, this luxurious dish captures the essence of gourmet Italian cuisine, blending the earthy depth of wild mushrooms with the exquisite aroma of truffles. Each spoonful of creamy Arborio rice promises a symphony of flavors, enhanced by a hint of garlic, a splash of white wine, and the richness of Parmesan cheese. Perfect for a special occasion or a romantic dinner, this recipe guides you through the art of making risotto that’s both decadently rich and delightfully aromatic. Elevate your culinary skills and indulge in the sophisticated taste of Wild Mushroom and Truffle Risotto.
AuthorJulia ForesekCategoryItalian, Rice & RisottosDifficultyAdvancedPrepare the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté until they are soft and lightly browned, about 5-7 minutes. Season with salt and pepper. Set aside.
Cook the Risotto: In a large, heavy-bottomed saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 2 minutes.
Toast the Rice: Add the Arborio rice to the saucepan, stirring constantly, until the edges of the grains start to become translucent, about 2 minutes.
Deglaze: Pour in the white wine and stir until it is fully absorbed by the rice.
Add the Stock: Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Mix in the Mushrooms: Add the cooked mushrooms to the risotto, stirring gently to combine.
Final Touches: Remove the pan from the heat. Stir in the butter, Parmesan cheese, and truffle oil. Adjust the seasoning with salt and pepper to taste.
Serve: Spoon the risotto into bowls. Garnish with fresh truffle shavings and chopped parsley, if desired. Serve immediately.
Ingredients
Directions
Prepare the Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté until they are soft and lightly browned, about 5-7 minutes. Season with salt and pepper. Set aside.
Cook the Risotto: In a large, heavy-bottomed saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 2 minutes.
Toast the Rice: Add the Arborio rice to the saucepan, stirring constantly, until the edges of the grains start to become translucent, about 2 minutes.
Deglaze: Pour in the white wine and stir until it is fully absorbed by the rice.
Add the Stock: Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Mix in the Mushrooms: Add the cooked mushrooms to the risotto, stirring gently to combine.
Final Touches: Remove the pan from the heat. Stir in the butter, Parmesan cheese, and truffle oil. Adjust the seasoning with salt and pepper to taste.
Serve: Spoon the risotto into bowls. Garnish with fresh truffle shavings and chopped parsley, if desired. Serve immediately.
Notes
Perfect Wine Pairing
I recommend a Barolo from Piedmont, Italy, to complement the earthy and rich flavors of the Wild Mushroom and Truffle Risotto. Barolo, known as the “King of Wines,” is a full-bodied red wine with a robust structure and complex flavors that include hints of fruit, floral, and earthy notes. Its tannins and acidity can cut through the risotto’s richness, while its complex bouquet harmonizes beautifully with the umami of the mushrooms and the aromatic truffle oil. Serve the wine slightly below room temperature to appreciate its depth and nuances.
