Mushroom Risotto with Truffle Oil

Ingredients

• 1.5 cups Arborio rice
• 300 g mixed mushrooms (cremini, shiitake), sliced
• 5 cups vegetable broth, warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tbsp truffle oil (or to taste)
• 2 tbsp butter

Instructions

1. 1

   In a large pot or Dutch oven, heat 1 tbsp of butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until browned and any liquid has evaporated. Remove the mushrooms from the pot and set aside.

2. 2

   In the same pot, adding a splash of oil if needed, sauté the finely chopped onion for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the arborio rice to the pot and toast, stirring constantly, for 1-2 minutes until the edges of the grains are translucent.

4. 4

   Pour in the dry white wine and stir constantly until fully absorbed by the rice.

5. 5

   Begin adding the warm vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each ladle of broth is almost fully absorbed before adding the next. Continue this process for 18-20 minutes, or until the rice is tender but still has a slight bite (al dente) and the mixture is creamy.

6. 6

   Remove the pot from the heat. Stir in the remaining butter, grated Parmesan cheese, and the sautéed mushrooms. Cover and let sit for 2 minutes to allow the flavors to meld.

7. 7

   Uncover, give it a final stir, and season with salt and pepper to taste. serve immediately, drizzled with truffle oil.