Description
Indulge in this creamy Wild Mushroom Risotto with Truffle Oil, a comforting dish that harmonizes earthy mushrooms and luxurious flavors for an unforgettable meal.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups wild mushrooms (shiitake, oyster, porcini)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable stock (hot)
- 1/2 cup grated Parmesan cheese
- 2 tbsp truffle oil
- 2 tbsp olive oil
Instructions
- 1. Sautéing the Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for another minute until fragrant.
- 2. Cooking the Mushrooms: Add chopped wild mushrooms to the skillet. Cook for about 7 minutes or until tender and slightly golden.
- 3. Toasting the Rice: Stir in Arborio rice, coating each grain with oil. Toast for about 2 minutes while stirring constantly.
- 4. Gradually Adding Stock: Begin adding hot vegetable stock one cup at a time, stirring frequently. Allow each cup to absorb before adding more; cook until rice is creamy and al dente (approximately 20 minutes).
- 5. Finishing Touches: Remove from heat and stir in grated Parmesan cheese and truffle oil. Serve immediately, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
Keywords: For added flavor, consider incorporating fresh herbs like thyme or parsley. You can substitute wild mushrooms with your favorites like shiitake or cremini.