Mushroom Truffle Risotto

Prep Time: 20 minutes

Cook Time: 40 minutes

Additional Time: 5 minutes

Total Time: 65 minutes

Servings: 4

Ingredients:

• 6 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 8 ounces fresh mushrooms, sliced (such as cremini, shiitake, or a mix)
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons truffle oil (or more to taste)
• 2 teaspoons fresh thyme leaves, plus more for garnish
• Salt and freshly ground black pepper to taste

Steps to Cook:

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

2. In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for an additional minute, until fragrant.

3. 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 slightly translucent.

4. Pour in the white wine and cook, stirring constantly, until the wine is absorbed, about 2-3 minutes.

5. Add a ladle of the warm broth to the rice and cook, stirring constantly, until the liquid is absorbed. Continue adding the broth, one ladle at a time, stirring constantly, until the rice is tender and has a creamy texture, about 25-30 minutes total.

6. While the risotto is cooking, heat a separate skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and tender, about 8-10 minutes.

7. Once the risotto is cooked, remove the pan from the heat and stir in the cooked mushrooms, butter, Parmesan cheese, truffle oil, and fresh thyme. Season with salt and pepper to taste.

8. Serve the mushroom truffle risotto immediately, garnished with additional Parmesan cheese and fresh thyme leaves.

Cook’s Note:

• Arborio rice is the traditional choice for risotto, as it has a high starch content that helps create the creamy texture. However, you can also use other short-grain rice varieties, such as carnaroli or vialone nano.
• The amount of truffle oil used can be adjusted to your personal preference. Start with 2 tablespoons and add more if you want a stronger truffle flavor.
• For a more decadent dish, you can also stir in a few tablespoons of heavy cream or mascarpone cheese at the end.
• If the risotto becomes too thick, you can thin it out with a bit of the warm broth.
• Leftover risotto can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of broth or milk to restore the creamy texture.

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