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Truffle Mushroom Risotto

By Cathy Colander

Based on Alice Apron 's Mushroom Risotto

Tags: comfort vegetarian
Prep:
Cook:
Total:
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 tablespoon oil
  • 2 tablespoon butter
  • 1 cup onion, finely chopped
  • 1.50 cup arborio rice
  • 0.50 cup white wine
  • 4 cup vegetable broth, kept warm
  • 2 cup mixed mushrooms, sliced
  • 0.50 cup Parmesan cheese, grated
  • 1 tablespoon truffle oil
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper

Steps

  1. Heat oil and butter in a pan; sauté onion until soft.

    • 2 tablespoon oil
    • 1 tablespoon butter
    • 1 cup onion, finely chopped

  2. Add arborio rice; toast 2 minutes.

    • 1.50 cup arborio rice

  3. Pour in wine; simmer until absorbed.

    • 0.50 cup white wine

  4. Add warm broth, one ladle at a time, stirring until absorbed before each addition.

    • 4 cup vegetable broth, kept warm

  5. In a separate skillet, sauté mixed mushrooms in butter until golden; stir into risotto.

    • 2 cup mixed mushrooms, sliced
    • 1 tablespoon butter

  6. Remove from heat; stir in Parmesan, truffle oil, salt, and pepper.

    • 0.50 cup Parmesan cheese, grated
    • 1 tablespoon truffle oil
    • 1 teaspoon salt
    • 0.25 teaspoon black pepper