Creamy Truffle Mushroom Risotto with Aged Parmesan Shavings – An Exquisite Italian Snack

Allergens

None, unless using pre-grated Parmesan cheese containing dairy.

Ingredients

• 1 cup Arborio rice
• 3 cups vegetable broth
• 1/2 cup white wine (optional)
• 1 cup mixed mushrooms (e.g., shiitake, cremini, and button)
• 1 tablespoon truffle oil
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Aged Parmesan shavings, for garnish

Instructions

1. In a large saucepan, warm the vegetable broth over low heat. Keep it hot but not boiling throughout the cooking process.
2. In another pan, sauté mushrooms in 1 tablespoon of butter until they release their moisture and start to brown. Season with salt and pepper. Remove from the pan and set aside.
3. In a wide, shallow pan, toast Arborio rice over medium heat for about 1 2 minutes, stirring constantly to prevent burning. Pour in white wine (optional) and cook until it's fully absorbed by the rice.
4. Add hot vegetable broth to the rice, one ladle at a time, allowing each addition to be absorbed before adding more. Stir continuously for about 20 25 minutes or until the rice is creamy and cooked al dente.
5. Incorporate sautéed mushrooms into the risotto and stir in truffle oil. Mix in grated Parmesan cheese, adjusting seasoning with salt and pepper as needed.
6. Serve immediately, garnished with fresh parsley, aged Parmesan shavings, and a drizzle of truffle oil if desired.

Chef’s Insight

To achieve the perfect creamy texture, continuously stir the risotto while adding the broth one ladle at a time. This method ensures that the starch from the rice is released evenly, giving it a luxurious mouthfeel.

Notes

To make this dish even more impressive, use freshly grated Parmesan cheese instead of pre-grated options.