Creamy Wild Mushroom Risotto with Truffle Oil and Aged Parmesan

Allergens

None

Ingredients

• 2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 16 oz assorted wild mushrooms (chanterelles, porcini, shiitakes)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1 cup Aged Parmesan, grated (for vegan option use nutritional yeast)
• 1 teaspoon truffle oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pan, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add wild mushrooms, cook until tender, approximately 7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
3. In a separate saucepan, warm vegetable broth.
4. In a large, shallow pan or pot, toast Arborio rice for about 2 minutes, stirring constantly to prevent burning.
5. Deglaze the pan with white wine, allowing it to reduce by half.
6. Gradually add warmed vegetable broth to the rice, one cup at a time, stirring continuously and waiting until the liquid is absorbed before adding more. This process should take about 20 minutes.
7. Once the rice is cooked al dente, fold in the mushroom mixture, truffle oil, and Parmesan or nutritional yeast. Stir gently to combine.
8. Serve immediately, garnished with fresh parsley.

Chef’s Insight

For a truly authentic Polish touch, serve this risotto with Pierogi Ravioli or Kielbasa Sausage on the side.

Notes

Feel free to experiment with different types of mushrooms and cheeses to suit your taste preferences.