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Truffle Mushroom Risotto

By Cathy Colander

based on Alice Apron's 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.

Prep:
10
Cook:
25
Total:
35
Servings:
4 servings

Ingredients

  1. 2 tbsp oil
  2. 2 tbsp butter
  3. 1 cup onion, finely chopped
  4. 1.5 cup arborio rice
  5. 0.5 cup white wine
  6. 4 cup vegetable broth, kept warm
  7. 2 cup mixed mushrooms, sliced
  8. 0.5 cup Parmesan cheese, grated
  9. 1 tbsp truffle oil
  10. 1 tsp salt
  11. 0.3 tsp 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.