Truffle Mushroom Risotto

By Cathy Colander

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.

Prep:: 10 minutes
Cook:: 25 minutes
Total:: 35 minutes
Yield:: 4 servings

Ingredients

2 tbsp oil
2 tbsp 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 tbsp truffle oil
1 tsp salt
0.25 tsp black pepper

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.