Aromatic Mushroom Risotto with Parmesan Truffle Shavings
Explore this delicious and easy-to-prepare Aromatic Mushroom Risotto with Parmesan Truffle Shavings recipe, a perfect vegetarian Dutch dinner that tantalizes your senses with its mouthfeel, aroma, and stunning presentation. Perfect for vegetarians and those looking for a flavorful comfort meal.
Allergens
Contains gluten, dairy, and soy.
Ingredients
- Arborio rice (2 cups)
- White onion (1 medium, finely chopped)
- Vegetable broth (4 cups)
- Wild mushrooms (8 oz, sliced)
- Garlic cloves (2, minced)
- Unsalted butter (3 tbsp)
- Parmesan cheese (1/2 cup, shaved)
- Truffle oil (1 tsp)
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- In a large saucepan, heat the vegetable broth over medium heat. Keep warm. In a separate pan, melt butter over medium heat. Add onions and cook until softened. Stir in Arborio rice, coating it with the butter and onion mixture. Cook for 2 3 minutes. Add garlic to the rice mixture and sauté for another minute. Gradually add warmed vegetable broth to the rice, stirring continuously until absorbed. Repeat this process until all broth has been added and absorbed. Incorporate the sliced wild mushrooms into the risotto, cooking until tender. Season with salt and pepper to taste. Remove the pan from heat and let it stand for 2 minutes before stirring in the shaved Parmesan cheese. Drizzle with truffle oil, adjust seasoning, and garnish with chopped parsley.
Chef’s Insight
Use quality Arborio rice for best results in this dish. Fresh wild mushrooms add depth to the flavors.
Notes
Be sure to use a wide, shallow pan for the risotto to ensure even cooking and proper absorption of liquid.