Elegant Mushroom Risotto with Truffle Oil and Asparagus Tips

Allergens

Gluten (in some Parmesan cheeses), Soy (may be present in some vegetable broths)

Ingredients

• 1.5 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup chopped cremini mushrooms
• 1 cup sliced shiitake mushrooms
• 1/2 cup white wine
• 1/3 cup grated Parmesan cheese
• 1 tbsp truffle oil
• 1 lb fresh asparagus, cut into 1
• inch pieces
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 tbsp unsalted butter
• Fresh parsley, for garnish

Instructions

1. In a large saucepan, heat the vegetable broth over low heat and keep it warm.
2. In another large pan, melt 1 tablespoon of butter over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3 4 minutes.
3. Add Arborio rice to the onion mixture, stirring to coat each grain with the butter. Toast the rice for 1 2 minutes.
4. Pour in the white wine, stirring constantly until the liquid is absorbed.
5. Add 1/2 cup of warmed vegetable broth to the rice, stirring frequently, and cook until the liquid is absorbed. Repeat this process, adding the broth 1/2 cup at a time, until the rice is creamy and tender but still al dente.
6. In a separate pan, sauté the chopped cremini and sliced shiitake mushrooms in a small amount of butter until tender. Season with salt and pepper to taste.
7. Once the risotto is cooked, stir in the sautéed mushrooms and truffle oil, then gently fold in the grated Parmesan cheese. Adjust seasoning as needed.
8. In another pan, steam the asparagus tips for 2 3 minutes or until tender but still crisp. Season with salt and pepper to taste.
9. Plate the risotto, topping each serving with a portion of steamed asparagus tips. Garnish with fresh parsley and a light drizzle of truffle oil.

Chef’s Insight

When cooking risotto, it's important to add the broth slowly and stir frequently to achieve the desired creamy consistency.

Notes

For an extra luxurious touch, consider using black truffle oil instead of white.