Description
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.
Steps
- Heat oil and butter in a pan; sauté onion until soft.
- Add arborio rice; toast 2 minutes.
- Pour in wine; simmer until absorbed.
- Add warm broth, one ladle at a time, stirring until absorbed before each addition.
- In a separate skillet, sauté mixed mushrooms in butter until golden; stir into risotto.
- Remove from heat; stir in Parmesan, truffle oil, salt, and pepper.
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