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Truffle Mushroom Risotto

By Cathy Colander

Based on Alice Apron's Mushroom Risotto

Tags: #comfort #vegetarian

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 min
Cook:25 min
Total: 35 min
Yield:4

Ingredients

  • 2 tablespoon black pepper
  • 2 tablespoon black pepper
  • 1 cup black pepper
  • 1.50 cup black pepper
  • 0.50 cup black pepper
  • 4 cup black pepper
  • 2 cup black pepper
  • 0.50 cup black pepper
  • 1 tablespoon black pepper
  • 1 teaspoon black pepper
  • 0.25 teaspoon black pepper

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.