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Truffle Mushroom Risotto with Parmesan: A Flavorful Delight!

truffle mushroom risotto with parmesan
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A creamy and rich risotto infused with the earthy flavors of truffle and mushrooms, topped with parmesan cheese for an indulgent experience.

  • Author: Dija
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup parmesan cheese, grated
  • 2 tablespoons truffle oil
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
  2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
  3. Add sliced mushrooms and cook until they are soft.
  4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
  5. Pour in the white wine and stir until it is absorbed by the rice.
  6. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
  7. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
  8. Remove from heat and stir in parmesan cheese and truffle oil. Season with salt and pepper to taste.
  9. Serve hot, garnished with additional parmesan if desired.

Notes

  • For a vegetarian version, ensure the vegetable broth is suitable.
  • Adjust the amount of truffle oil based on your preference for truffle flavor.
  • Leftover risotto can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://101simplyrecipes.com/truffle-mushroom-risotto-parmesan-recipe/