How To Make Mushroom and Truffle Risotto Recipe
This creamy and flavorful mushroom risotto is elevated with the addition of truffle oil.
Serves:
Ingredients
- 6 cups of chicken or vegetable stock
- 3 tbsp of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 1/2 cups of Arborio rice
- 1/2 cup of dry white wine
- 8 oz of sliced mushrooms
- 1 tbsp of truffle oil
- Salt and pepper to taste
- 1/2 cup of grated Parmesan cheese
- Fresh parsley for garnish
Instructions
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In a medium saucepan, heat the stock until it comes to a simmer.
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In a large pot or Dutch oven, heat the olive oil over medium heat.
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Add the onion and garlic and sauté until softened, about 5 minutes.
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Add the Arborio rice and stir to coat with the oil, onion, and garlic.
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Pour in the wine and cook until it has evaporated, stirring constantly.
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Add a ladleful of hot stock to the rice and continue to stir until the liquid has been absorbed.
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Continue adding ladlefuls of stock and stirring until the rice is tender and creamy, about 20-25 minutes.
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In a separate pan, sauté the sliced mushrooms until they are browned and softened.
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Stir in the truffle oil and mushrooms into the risotto and cook for an additional 2-3 minutes.
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Season with salt and pepper to taste.
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Remove from heat and stir in the grated Parmesan cheese.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 391kcal
- Total Fat : 11g
- Saturated Fat : 3g
- Cholesterol : 10mg
- Sodium : 761mg
- Total Carbohydrates : 57g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 12g
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