Truffle Mushroom Risotto

By Cathy Colander Based on Alice Apron's Mushroom Risotto

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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
Total:: 35
Yield:: 4

Ingredients

2 tbsp and oil
2 tbsp and butter
1 cup and onion, finely chopped
1.50 cup and arborio rice
0.50 cup and white wine
4 cup and vegetable broth, kept warm
2 cup and mixed mushrooms, sliced
0.50 cup and Parmesan cheese, grated
1 tbsp and truffle oil
1 tsp and salt
0.25 tsp black pepper

Steps

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