Truffle Mushroom Risotto

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 10 minutes

Total Time: 70 minutes

Servings: 4-6

Ingredients:

• 6 cups low-sodium vegetable or chicken broth
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons unsalted butter
• 1 tablespoon truffle oil (or more to taste)
• 2 tablespoons chopped fresh parsley
• 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 and keep the broth warm.

2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes, until translucent.

3. Add the garlic and mushrooms to the pot and continue cooking for 3-5 minutes, until the mushrooms are lightly browned.

4. Add the arborio rice to the pot and stir to coat the grains with the oil. Cook for 2-3 minutes, stirring constantly, until the rice is slightly translucent.

5. Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes, or until the wine is mostly absorbed.

6. Ladle in 1/2 cup of the warm broth and stir constantly until the liquid is absorbed, about 3-5 minutes. Continue adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until the rice is tender and creamy, about 25-30 minutes total.

7. Remove the pot from the heat and stir in the Parmesan cheese, butter, and truffle oil. Taste and adjust seasoning with salt and pepper as needed.

8. Serve the risotto immediately, garnished with additional Parmesan cheese and chopped parsley.

Cook’s Note:

• For a more intense truffle flavor, you can add an extra drizzle of truffle oil to the risotto just before serving.
• If the risotto becomes too thick, you can thin it out by adding a bit more warm broth.
• Leftover risotto can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the consistency as needed.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Feel free to experiment with different types of mushrooms or add-ins, such as sautéed spinach or roasted garlic.

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