Description
Wild Mushroom Risotto with Truffle Oil is a luxurious yet approachable dish that combines creamy Arborio rice with a blend of savory wild mushrooms and a drizzle of aromatic truffle oil. Perfect for cozy dinners or special occasions, this risotto brings the comforting essence of Italian cuisine to your table. With its rich flavors and delightful textures, each bite is a celebration of gourmet cooking made easy.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups mixed wild mushrooms (shiitake, cremini, oyster)
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- ½ cup freshly grated Parmesan cheese
- 2 tbsp truffle oil
Instructions
- In a saucepan, keep the vegetable broth warm over low heat.
- In a large skillet, heat olive oil over medium heat; sauté onions and garlic until translucent (about 3 minutes).
- Add mushrooms and cook until browned (around 5 minutes).
- Stir in Arborio rice and toast for 2 minutes until lightly coated in oil.
- Pour in white wine and stir continuously until mostly absorbed.
- Gradually add warm broth one ladle at a time, stirring frequently until absorbed; continue for about 18-20 minutes until rice is al dente.
- Stir in Parmesan cheese and drizzle with truffle oil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Feel free to experiment with different types of mushrooms or add spinach for extra color and nutrition. For added richness, finish with a pat of butter alongside the Parmesan. Store leftovers in an airtight container for up to three days.