Description
Creamy, earthy, and elevated with a drizzle of truffle oil, this Triple Mushroom Truffle Risotto brings gourmet flavor to your home kitchen.
Ingredients
Scale
- 1 ½ cups Arborio Rice
- 1 cup Cremini Mushrooms, sliced
- 1 cup Shiitake Mushrooms, sliced
- 1 cup Oyster Mushrooms, torn
- 1 small Yellow Onion, finely chopped
- 3 cloves Garlic, minced
- 6 cups Vegetable Broth, warm
- ½ cup Dry White Wine (optional, or replace with broth)
- ½ cup Parmesan Cheese, grated
- 2 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil
- 1 teaspoon Truffle Oil
- Salt and Black Pepper, to taste
- Fresh Parsley, chopped, for garnish
Instructions
- Warm your vegetable broth in a saucepan and keep it simmering on low heat.
- In a large skillet, heat olive oil over medium heat. Sauté the onion until translucent, then add garlic and cook until fragrant.
- Add all mushrooms to the skillet. Cook until they’re golden and their moisture evaporates. Season with salt and pepper.
- Stir in the rice and let it toast for about 1 minute. Pour in the wine (or extra broth) and stir until absorbed.
- Add warm broth, one ladle at a time, stirring frequently. Wait until each ladleful is absorbed before adding more. Continue until rice is creamy and al dente, about 20 minutes.
- Remove from heat. Stir in butter and Parmesan. Drizzle with truffle oil and give it a final stir.
- Spoon into bowls, garnish with fresh parsley, and serve hot.
Notes
- Use a mix of mushrooms for deeper flavor.
- Warm broth helps keep the cooking process smooth and even.
- Truffle oil is potent—use it sparingly and only at the end.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: mushroom risotto, truffle risotto, vegetarian risotto, creamy risotto