Truffle Mushroom Risotto is a creamy and luxurious dish that combines Arborio rice with earthy mushrooms and the rich aroma of truffle oil. This comforting Italian classic is perfect for special occasions or a cozy dinner at home.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth (or chicken broth)
• 1 cup dry white wine
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 8 ounces mushrooms (such as cremini or shiitake, sliced)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 1-2 tablespoons truffle oil (to taste)
• Salt and black pepper (to taste)
• Fresh parsley (chopped, for garnish)

Timing

Making Truffle Mushroom Risotto takes about 10 minutes for preparation and 30 minutes for cooking.

Instructions

Step 1: Prepare the Broth

1. Heat Broth: In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm but not boiling.

Step 2: Sauté the Vegetables

1. Cook Onion and Garlic: In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds.
2. Add Mushrooms: Stir in the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes. Season with salt and pepper to taste.

Step 3: Cook the Risotto

1. Add Arborio Rice: Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Cook for about 1-2 minutes until the rice is lightly toasted.
2. Deglaze with Wine: Pour in the dry white wine and stir until it has mostly evaporated.
3. Add Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Step 4: Finish the Risotto

1. Add Cheese and Butter: Once the rice is cooked, remove the skillet from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and creamy.
2. Incorporate Truffle Oil: Drizzle in the truffle oil, adjusting the amount to your taste. Mix well and season with additional salt and black pepper if needed.

Step 5: Serve

1. Garnish: Serve the risotto warm, garnished with chopped fresh parsley and extra Parmesan cheese if desired.

Nutritional Information

Here’s a quick overview of the nutritional content of Truffle Mushroom Risotto (per serving, based on 4 servings):

Nutrient	Amount per Serving
Calories	350
Protein	9g
Fat	15g
Carbohydrates	50g
Fiber	2g
Sugar	2g

Tips for Customization

• Mushroom Varieties: Experiment with different types of mushrooms, such as portobello, shiitake, or oyster mushrooms for varied flavor.
• Herb Additions: Add fresh herbs like thyme or rosemary for additional depth of flavor.
• Vegetarian Option: Ensure that the broth used is vegetable-based for a vegetarian version.

Conclusion

Truffle Mushroom Risotto is a creamy, flavorful dish that elevates the humble risotto with the luxurious touch of truffles and mushrooms. This recipe is perfect for impressing guests or enjoying a comforting meal at home. Enjoy this delightful recipe!