Indulge in Luxury: Wild Mushroom Risotto with Truffle Oil

Wild Mushroom Risotto with Truffle Oil

Today, I want to share a luxurious yet simple dish that is perfect for a cozy night in or a special dinner with loved ones. This wild mushroom risotto with truffle oil is rich, creamy, and full of earthy flavors that will transport you to a fancy restaurant right in your own kitchen.

Ingredients:

• Arborio rice (300g)
• Mixed wild mushrooms (such as shiitake, oyster, and porcini) (200g)
• Shallots (3, finely chopped)
• Garlic (2 cloves, minced)
• Vegetable broth (1 liter)
• White wine (150ml)
• Parmesan cheese (50g, grated)
• Truffle oil (1 tbsp)
• Fresh parsley (for garnish)
• Salt and pepper to taste

Kitchen Tools:

• Saucepan
• Wooden spoon
• Chef’s knife
• Grater

To start, heat the vegetable broth in a saucepan and keep it warm over low heat. In another large saucepan, sauté the shallots and garlic until translucent. Add the Arborio rice and cook for a few minutes until slightly toasted.

Next, pour in the white wine and stir until the liquid is absorbed. Begin adding the warm broth, a ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. This gradual process is key to achieving a creamy risotto.

In a separate pan, sauté the mixed wild mushrooms until they are golden brown and caramelized. Add the mushrooms to the risotto and continue adding the broth until the rice is al dente and creamy.

Finally, stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste. Serve the risotto hot, garnished with freshly chopped parsley for a touch of freshness.

This wild mushroom risotto with truffle oil serves 4 people and weighs approximately 1200g in total. Each serving is around 300g and contains approximately 400 calories.

Tip:

To enhance the flavor of the dish, try using a mix of dried and fresh wild mushrooms. The dried mushrooms can be rehydrated in the warm broth for added depth of flavor.

I hope you enjoy making and savoring this indulgent wild mushroom risotto with truffle oil. Feel free to customize it with your favorite mushrooms or additional toppings to make it your own!