Indulgent Mushroom Risotto with Luxurious Truffle Oil

Mushroom Risotto with Truffle Oil

Today, I’m excited to share a cozy and elegant dish that’s perfect for a date night at home or a dinner party with friends. This creamy Mushroom Risotto with a drizzle of luxurious truffle oil is sure to impress your guests and leave them wanting more.

Ingredients:

• 200g Arborio rice
• 250g mixed mushrooms (such as shiitake, oyster, and cremini)
• 120ml white wine
• 1 liter chicken or vegetable broth, warmed
• 2 shallots, finely chopped
• 2 cloves of garlic, minced
• 50g butter
• 50g Parmesan cheese, grated
• Truffle oil, for drizzling
• Salt and pepper, to taste

Kitchen Tools:

• chef’s knife
• cutting board
• wooden spoon
• saucepan
• grater

To start, sauté the shallots and garlic in butter until softened. Add the Arborio rice and cook until lightly toasted. Deglaze the pan with white wine, stirring until the liquid is absorbed.

Next, begin adding the warm broth, a ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process will take about 20-25 minutes until the rice is creamy and cooked al dente.

Meanwhile, sauté the mixed mushrooms in a separate pan until golden and crisp. Season with salt and pepper.

Once the risotto is cooked, stir in the sautéed mushrooms and grated Parmesan cheese. Adjust the seasoning with salt and pepper to taste.

Serve the Mushroom Risotto hot, drizzled with truffle oil for a touch of indulgence.

This dish weighs approximately 1200g once cooked, serving about 4 people with each portion weighing around 300g. Each serving is approximately 400 calories.

One unique tip for this recipe is to add a splash of balsamic vinegar to the mushrooms while sautéing for an extra depth of flavor.

I hope you give this Mushroom Risotto with Truffle Oil a try and enjoy its rich and earthy flavors. Feel free to experiment with different mushrooms or additional ingredients to make it your own. Bon appétit!