Description
Indulge in this creamy Wild Mushroom Risotto with Truffle Oil, featuring a rich blend of earthy mushrooms and aromatic truffle oil, perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups wild mushrooms (shiitake, cremini, porcini)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups warm vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp truffle oil
- 2 tbsp olive oil
Instructions
- 1. Sauté the Aromatics: In a large skillet over medium heat, warm olive oil. Add chopped onion and cook until translucent (3-5 minutes). Add minced garlic and cook for an additional minute.
- 2. Cook the Mushrooms: Add wild mushrooms to the skillet. Sauté until golden brown and moisture is released (5-7 minutes).
- 3. Toast the Rice: Stir in Arborio rice, coating it in mushroom oils. Toast the rice for about 2 minutes until slightly translucent around edges.
- 4. Gradually Add Broth: Reduce heat to medium-low. Add warm vegetable broth one ladle at a time, stirring frequently until most is absorbed before adding more (20-25 minutes).
- 5. Finish with Cheese and Truffle Oil: Once risotto reaches a creamy consistency, remove from heat. Stir in Parmesan cheese and drizzle with truffle oil.
- 6. Serve hot and enjoy each delicious bite!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: For added flavor, consider incorporating fresh herbs like thyme or rosemary. Feel free to add peas or spinach for extra nutrition and color. Store leftovers in an airtight container for up to three days; reheat with a splash of broth.