Dishbook

Truffle Mushroom Risotto

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.

Ingredients

2 tablespoons oil
2 tablespoons butter
1 cup onion, finely chopped
1.50 cups arborio rice
0.50 cups white wine
4 cups vegetable broth, kept warm
2 cups mixed mushrooms, sliced
0.50 cups Parmesan cheese, grated
1 tablespoon truffle oil
1 teaspoon salt
0.25 teaspoons black pepper

Steps

  1. Heat oil and butter in a pan; sauté onion until soft.

  2. Add arborio rice; toast 2 minutes.

  3. Pour in wine; simmer until absorbed.

  4. Add warm broth, one ladle at a time, stirring until absorbed before each addition.

  5. In a separate skillet, sauté mixed mushrooms in butter until golden; stir into risotto.

  6. Remove from heat; stir in Parmesan, truffle oil, salt, and pepper.