Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
1.50cupsArborio rice
1lchicken or vegetable stock, kept warm
1cupmixed wild mushrooms (such as chanterelles, morels, and porcini), cleaned and sliced
2tablespoons olive oil
1small onion, finely chopped
2cloves garlic, minced
½dry white wine
2tablespoons unsalted butter
¼cupfreshly grated Parmesan cheese
1tablespoon truffle oil
Salt and freshly ground black pepper, to taste
Fresh truffle shavings for garnish
Fresh parsley, chopped, for garnish
1
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.
2
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.
3
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.
4
Deglaze: Pour in the white wine and stir until it is fully absorbed by the rice.
5
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.
6
Mix in the Mushrooms: Add the cooked mushrooms to the risotto, stirring gently to combine.
7
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.
8
Serve: Spoon the risotto into bowls. Garnish with fresh truffle shavings and chopped parsley, if desired. Serve immediately.
1cupmixed wild mushrooms (such as chanterelles, morels, and porcini), cleaned and sliced
2tablespoons olive oil
1small onion, finely chopped
2cloves garlic, minced
½dry white wine
2tablespoons unsalted butter
¼cupfreshly grated Parmesan cheese
1tablespoon truffle oil
Salt and freshly ground black pepper, to taste
Fresh truffle shavings for garnish
Fresh parsley, chopped, for garnish
Directions
1
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.
2
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.
3
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.
4
Deglaze: Pour in the white wine and stir until it is fully absorbed by the rice.
5
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.
6
Mix in the Mushrooms: Add the cooked mushrooms to the risotto, stirring gently to combine.
7
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.
8
Serve: Spoon the risotto into bowls. Garnish with fresh truffle shavings and chopped parsley, if desired. Serve immediately.
