Mushroom Risotto with Truffle

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 50 minutes

Servings: 4

Ingredients:

• 6 cups vegetable or chicken stock
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons unsalted butter
• 2 teaspoons truffle oil, plus more for drizzling
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley for garnish (optional)

Steps to Cook:

1. In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to low and keep the stock warm.

2. In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes, until translucent.

3. Add the garlic and mushrooms to the pan and sauté for an additional 5-7 minutes, until the mushrooms are tender and lightly browned.

4. Add the Arborio rice to the pan and stir to coat the grains with the oil. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.

5. Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice, about 2-3 minutes.

6. Ladle in about 1/2 cup of the warm stock and cook, stirring frequently, until the liquid has been absorbed. Continue adding the stock, 1/2 cup at a time, stirring constantly, until the rice is tender and creamy, about 20-25 minutes total.

7. Remove the pan from the heat and stir in the Parmesan cheese, butter, and 2 teaspoons of truffle oil. Season with salt and pepper to taste.

8. Serve the mushroom risotto immediately, drizzled with additional truffle oil and garnished with chopped parsley, if desired. Pass extra Parmesan cheese at the table.

Cook’s Note:

• For a more intense truffle flavor, you can add a few drops of truffle essence or finely grated truffle to the risotto just before serving.
• If the risotto becomes too thick, add a splash of warm stock to thin it out.
• Leftover risotto can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of stock or milk to loosen the consistency as needed.
• This recipe can be easily doubled to serve a larger crowd.

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