Indulge in Decadence: Wild Mushroom Risotto with Truffle Oil

Wild Mushroom Risotto with Truffle Oil

Today, I’m sharing a warm and comforting dish perfect for cozy nights in or elegant dinner parties. This wild mushroom risotto with truffle oil is a decadent twist on a classic Italian favorite. The earthy mushrooms combined with the luxurious truffle oil create a rich and flavorful dish that will impress any guest.

For this recipe, you will need the following ingredients:

• 200g Arborio rice
• 300g mixed wild mushrooms (such as porcini, shiitake, and oyster)
• 1 shallot, finely chopped
• 2 cloves of garlic, minced
• 100ml white wine
• 1 liter vegetable broth
• 50g Parmesan cheese, grated
• 2 tbsp truffle oil
• 2 tbsp butter
• Salt and pepper to taste

Before you begin, gather the following kitchen tools:

• wooden spoon
• saucepan
• large skillet
• grater

To start, heat the vegetable broth in a saucepan over low heat. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shallot and garlic, cooking until fragrant. Then, add the mushrooms and cook until they are tender and golden brown. Remove the mushrooms from the skillet and set aside.

In the same skillet, add the Arborio rice and toast it until it is lightly golden. Pour in the white wine and stir until it is absorbed. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is cooked to al dente, about 18-20 minutes.

Once the risotto is creamy and the rice is cooked, stir in the cooked mushrooms, Parmesan cheese, remaining butter, and truffle oil. Season with salt and pepper to taste. Allow the risotto to rest for a few minutes before serving to allow the flavors to meld together.

This wild mushroom risotto with truffle oil serves 4 people and weighs approximately 1200g once cooked. Each serving is about 300g with an estimated calorie count of 400 per portion.

A clever tip for this recipe is to sauté the mushrooms separately before adding them to the risotto. This extra step allows the mushrooms to caramelize and develop a deeper flavor profile, enhancing the overall dish.

I hope you enjoy making and indulging in this luxurious wild mushroom risotto with truffle oil. Feel free to experiment with different mushroom varieties or additional ingredients to make it your own unique creation. Bon appétit!