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Wild Mushroom Risotto with Truffle Oil

Prep 10 minutes | Cook 30 minutes | Advanced | Serves 2 | Italian

This decadent risotto captures the essence of Italian comfort food, enveloping you in a warm embrace with each creamy spoonful. Finished with a drizzle of luxurious truffle oil, it’s a dish that elevates any cozy evening shared with loved ones.

What you have

• arborio rice, 1 cup
• vegetable broth, 4 cups

Method

1. Step 1: In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. Step 2: In a large skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent.
3. Step 3: Add the wild mushrooms and sauté until they are tender and browned.
4. Step 4: Stir in the arborio rice and toast for 2 minutes, then pour in the white wine and let it absorb.
5. Step 5: Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more. This should take about 18-20 minutes.
6. Step 6: Once the rice is creamy and al dente, stir in grated parmesan cheese, and season with salt and black pepper.
7. Step 7: Remove from heat and finish with a drizzle of truffle oil and garnish with fresh parsley before serving.

Serving suggestion

Garlic Bread with Fresh Herbs

A chilled Pinot Grigio