Wild Mushroom Risotto with Truffle Oil and Parmesan

Allergens

Contains no common allergens unless specified.

Ingredients

• 1.5 cups Arborio rice 4 cups vegetable broth, warmed 2 tbsp olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 3 cups assorted wild mushrooms (e.g., porcini, chanterelle, shiitake), cleaned and sliced 1/2 cup dry white wine 1/2 cup grated Parmesan cheese 1 tbsp truffle oil Salt and pepper, to taste Fresh parsley, chopped, for garnish

Instructions

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened and translucent. Stir in the Arborio rice to coat with oil, then slowly add the warm vegetable broth, one cup at a time, allowing the rice to absorb the liquid before adding more. Sauté the wild mushrooms in a separate pan until they release their juices and become tender. Add the cooked mushrooms to the rice mixture, along with the white wine. Stir continuously until the wine is fully absorbed. Once the rice is al dente, remove from heat and stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Chef’s Insight

Use a variety of wild mushrooms to create a more complex flavor profile.

Notes

This dish can be easily scaled up or down to accommodate the number of servings needed.