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Truffle Mushroom Risotto

By Cathy Colander

Based on Alice Apron's Mushroom Risotto

Truffle Mushroom Risotto elevates the classic Italian rice dish with earthy wild mushrooms and a drizzle of truffle oil. Creamy arborio rice absorbs savory broth and Parmesan, finishing silky and indulgent. Best served immediately for peak texture and aroma.

Prep:
10
Cook:
25
Time:
35
Yield:
4

Ingredients

  • 5 tbsp oil
  • 9.50 cup onion, finely chopped
  • 1.25 tsp salt

Steps

  1. Heat oil and butter in a pan; sauté onion until soft.
  2. Add arborio rice; toast 2 minutes.
  3. Pour in wine; simmer until absorbed.
  4. Add warm broth, one ladle at a time, stirring until absorbed before each addition.
  5. In a separate skillet, sauté mixed mushrooms in butter until golden; stir into risotto.
  6. Remove from heat; stir in Parmesan, truffle oil, salt, and pepper.