Truffle Mushroom Risotto
Creamy arborio rice with earthy wild mushrooms finished with truffle oil and shaved parmesan.
ComfortItalian
25
Minutes
420
Calories
Medium
Difficulty
4
Serves
🍄
Ingredients
- 1½ cups arborio rice
- 4 cups vegetable broth
- 8 oz mixed mushrooms
- 2 tbsp truffle oil
- ½ cup parmesan
- 1 shallot, diced
- 2 cloves garlic
- ½ cup dry white wine
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Warm broth in a saucepan and keep on low simmer.
- Sauté shallot and garlic in olive oil until translucent, about 2 minutes.
- Add sliced mushrooms and cook until golden, 4 minutes. Remove half for topping.
- Toast rice in the pan for 1 minute, then deglaze with white wine.
- Add broth one ladle at a time, stirring until absorbed before adding more, about 18 minutes total.
- Fold in parmesan, truffle oil, and reserved mushrooms. Season and serve immediately.
Timing
Allow roughly 6 minutes of preparation and 19 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.