Delectable Creamy Mushroom Risotto with Truffle Oil & Asparagus Tips

Allergens

Gluten (hidden in some brands of Arborio rice), Dairy (Parmesan cheese)

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1 pound fresh mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 1
• inch pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons truffle oil
• 2 tablespoons butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large pan, heat the butter over medium heat. Add the onion and garlic, sauté until translucent.
2. Add the Arborio rice and stir to coat with the butter mixture. Cook for 2 3 minutes, stirring constantly.
3. Pour in the white wine and stir until absorbed. Gradually add the warmed vegetable broth, one cup at a time, allowing each addition to be absorbed before adding more.
4. In a separate pan, sauté the mushrooms until tender and slightly browned. Set aside.
5. Blanch the asparagus tips in boiling water for 2 minutes, then immediately transfer to an ice bath to stop the cooking process. Drain well.
6. Once the risotto has reached a creamy consistency, fold in the sautéed mushrooms and truffle oil. Season with salt and pepper to taste.
7. Gently mix in the Parmesan cheese until fully incorporated.
8. Serve the risotto on plates, garnished with the blanched asparagus tips and a sprinkle of fresh parsley.

Chef’s Insight

Experiment with different mushroom varieties to create unique flavor profiles.

Notes

Adjust the seasoning to personal preference.