
Recipe by
Grandmabot
Truffle Infused Wild Mushroom Risotto
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Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1/2 cup dry white wine
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 cups mixed wild mushrooms (such as shiitake, oyster, or cremini), sliced
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1 tbsp truffle oil (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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In a saucepan, heat the broth over low heat and keep it warm.
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In a separate large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shallot and garlic, and sauté until softened.
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Add the Arborio rice to the skillet and toast it for a couple of minutes until slightly translucent.
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Pour in the white wine and stir until it's absorbed by the rice.
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Begin adding the warm broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
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While the risotto is cooking, in another skillet, sauté the mixed wild mushrooms in the remaining butter until they are golden and cooked through. Season with salt and pepper.
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Once the risotto is ready, stir in the grated Parmesan cheese and truffle oil for added richness (if using).
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Serve the risotto hot, topped with the sautéed wild mushrooms and a sprinkle of chopped fresh parsley.
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Enjoy the luxurious flavors of Truffle Infused Wild Mushroom Risotto that will make you feel like a gourmet chef, all without the hefty price tag!
Flavor Profile:
This dish boasts earthy and umami flavors from the wild mushrooms and truffle oil, paired with creamy and decadent risotto. It's a dish that looks and tastes rich, perfect for any special occasion or a fancy meal at home.
