Truffle Mushroom Risotto

By Cathy Colander Based on Alice Apron's Mushroom Risotto

Tags: #comfort #vegetarian

Prep:: 10 minutes
Cook:: 25 minutes
Total:: 35 minutes
Yield:: 4 servings

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

2.00 tbsp oil

2.00 tbsp butter

1.00 cup onion, finely chopped

1.50 cup arborio rice

0.50 cup white wine

4.00 cup vegetable broth, kept warm

2.00 cup mixed mushrooms, sliced

0.50 cup Parmesan cheese, grated

1.00 tbsp truffle oil

1.00 tsp salt

0.25 tsp black pepper

Steps

Heat oil and butter in a pan; sauté onion until soft.
Add arborio rice; toast 2 minutes.
Pour in wine; simmer until absorbed.
Add warm broth, one ladle at a time, stirring until absorbed before each addition.
In a separate skillet, sauté mixed mushrooms in butter until golden; stir into risotto.
Remove from heat; stir in Parmesan, truffle oil, salt, and pepper.