Gourmet Wild Mushroom Risotto with Truffle Oil and Parmesan

Allergens

Contains gluten, dairy, and tree nuts.

Ingredients

• 1. 2 cups Arborio rice 2. 4 cups vegetable broth, warmed 3. 1 cup wild mushrooms (such as porcini, chanterelle, or morel), cleaned and sliced 4. 1 medium shallot, finely chopped 5. 1/2 cup white wine 6. 1/4 cup truffle oil 7. 1/2 cup grated Parmesan cheese 8. Salt and pepper, to taste 9. Fresh parsley, for garnish

Instructions

1. In a large saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a separate pan, sauté the mushrooms in butter until tender and set aside.
3. In another pan, cook the shallots until translucent. Deglaze with white wine and let reduce by half.
4. Add Arborio rice to the shallots and toast for 2 3 minutes, stirring constantly.
5. Begin adding the warmed vegetable broth to the rice, one ladle at a time, stirring continuously until absorbed. Repeat until all broth has been used and the rice is creamy and cooked al dente.
6. Stir in the sautéed mushrooms and truffle oil. Season with salt and pepper to taste.
7. Fold in the grated Parmesan cheese and serve immediately, garnished with fresh parsley.

Chef’s Insight

The combination of wild mushrooms, truffle oil, and Parmesan cheese creates an umami-rich dish that will impress your guests with its depth of flavor and texture.

Notes

This recipe calls for high-quality ingredients such as wild mushrooms and truffle oil to elevate the flavor profile of a classic risotto.