Description
A creamy and flavorful risotto with mushrooms and truffle oil.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the vegetable broth in a saucepan and keep warm.
- In a large skillet, heat olive oil over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms and cook until brown.
- Add Arborio rice, stirring for 1-2 minutes.
- Pour in white wine, stir until absorbed.
- Add warm broth one ladle at a time, stirring frequently.
- Continue until rice is creamy and al dente, about 18-20 minutes.
- Stir in Parmesan cheese and truffle oil.
- Season with salt and pepper before serving.
Notes
- Use fresh mushrooms for best flavor.
- Adjust truffle oil to taste.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Mushroom and Truffle Oil Risotto