Mushroom Truffle Risotto
Decadent Italian Risotto with a Luxurious Truffle Twist
Creamy and indulgent mushroom risotto enhanced with the earthy aroma of truffle oil, perfect for an elegant dinner.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Risotto Base
For the Mushroom Mixture
For the Broth
Finishing Touches
Preparation
Preparing the Mushroom Mixture
Heat olive oil
Heat olive oil in a skillet over medium heat.
Sauté mushrooms
Add the mushrooms, season with salt and pepper, and sauté until they are golden brown and tender.
Set aside
Set aside to incorporate into the risotto later.
Preparing the Risotto Base
Sauté aromatics
In a large pan, sauté the onions and garlic in olive oil over medium heat until translucent.
Toast rice
Add the Arborio rice, stirring to coat the rice with oil until slightly toasted.
Deglaze with wine
Pour in the white wine, stirring until the wine is fully absorbed by the rice.
Cooking Process
Incorporating the Broth
Gradually add the warm stock, one ladleful at a time, allowing the rice to absorb the liquid before adding more. Continue until the rice is al dente.
Combining Ingredients
Stir the cooked mushroom mixture and Parmesan cheese into the risotto until well combined.
Final Touch
Drizzle truffle oil over the risotto just before serving for an aromatic finish.
Plating & Serving
Mushroom Truffle Risotto
Mushroom Truffle Risotto
Plating & Serving
Serve the risotto piping hot, with a sprinkle of fresh parsley and a drizzle of additional truffle oil for an extra touch of luxury.