Creamy Mushroom Risotto with Truffle Oil and Parmesan

Allergens

None

Ingredients

• Arborio rice (2 cups)
• White onion (1 large, finely chopped)
• Fresh mushrooms (8 oz, sliced)
• Vegetable broth (4 cups, warm)
• Truffle oil (2 tsp)
• Grated Parmesan cheese (1/2 cup)
• Unsalted butter (3 tbsp)
• Garlic (2 cloves, minced)
• Fresh parsley (1/4 cup, chopped)
• Salt and pepper (to taste)

Instructions

1. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until translucent.
2. Stir in the Arborio rice, coating it evenly with the melted butter, then cook for 1 2 minutes until lightly toasted.
3. Gradually add warm vegetable broth to the rice, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more. This process should take approximately 18 20 minutes.
4. In a separate pan, sauté the sliced mushrooms until tender and slightly golden. Season with salt and pepper to taste.
5. Once the risotto has reached a creamy consistency, gently fold in the sautéed mushrooms, minced garlic, and remaining butter. Cook for another 2 3 minutes, stirring constantly.
6. Remove the pan from heat and let it rest for 1 minute. Then, fold in the grated Parmesan cheese and truffle oil until fully incorporated. Season with additional salt and pepper if needed.
7. Transfer the risotto to a serving dish and garnish with chopped fresh parsley before serving.

Chef’s Insight

To achieve a creamy texture, be patient with the addition of broth and stir continuously during cooking.

Notes

Experiment with different types of mushrooms for unique flavors and textures.