Mushroom Truffle Risotto
Creamy and indulgent mushroom risotto enhanced with the earthy aroma of truffle oil, perfect for an elegant dinner.
Preparation
Get these tasks done before you start cooking.
Preparing the Mushroom Mixture
- 1
Heat olive oil
Heat olive oil in a skillet over medium heat.
- 2
Sauté mushrooms
Add the mushrooms, season with salt and pepper, and sauté until they are golden brown and tender.
- 3
Set aside
Set aside to incorporate into the risotto later.
Preparing the Risotto Base
- 1
Sauté aromatics
In a large pan, sauté the onions and garlic in olive oil over medium heat until translucent.
- 2
Toast rice
Add the Arborio rice, stirring to coat the rice with oil until slightly toasted.
- 3
Deglaze with wine
Pour in the white wine, stirring until the wine is fully absorbed by the rice.
How to Make Mushroom Truffle Risotto
Total time: 1 h 33 min · Yields 4 servings
- 1
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.
- 2
Combining Ingredients
Stir the cooked mushroom mixture and Parmesan cheese into the risotto until well combined.
- 3
Final Touch
Drizzle truffle oil over the risotto just before serving for an aromatic finish.
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