Prep:

10min

Cook:

25min

Total:

35min

Yield:

4.0servings

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

• 2.0 tablespoon oil
• 2.0 tablespoon butter
• 1.0 cup onion, finely chopped
• 1.5 cup arborio rice
• 0.5 cup white wine
• 4.0 cup vegetable broth, kept warm
• 2.0 cup mixed mushrooms, sliced
• 0.5 cup Parmesan cheese, grated
• 1.0 tablespoon truffle oil
• 1.0 teaspoon salt
• 0.25 teaspoon 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.