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Truffle Mushroom Risotto

By Cathy Colander - Based on Alice Apron's Mushroom Risotto

Prep:
10 min
Cook:
25 min
Total:
35 min
Yield:
4 servings

Ingredients

  1. 2.0 tablespoon oil
  2. 1.0 tablespoon butter
  3. 1.0 cup onion, finely chopped
  4. 1.5 cup arborio rice
  5. 0.5 cup white wine
  6. 4.0 cup vegetable broth, kept warm
  7. 2.0 cup mixed mushrooms, sliced
  8. 1.0 tablespoon butter
  9. 0.5 cup Parmesan cheese, grated
  10. 1.0 tablespoon truffle oil
  11. 1.0 teaspoon salt
  12. 0.25 teaspoon black pepper

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.

Steps

  1. Heat oil and butter in a pan; sauté onion until soft.
    • 2.0 tablespoon oil
    • 1.0 tablespoon butter
    • 1.0 cup onion, finely chopped
  2. Add arborio rice; toast 2 minutes.
    • 1.5 cup arborio rice
  3. Pour in wine; simmer until absorbed.
    • 0.5 cup white wine
  4. Add warm broth, one ladle at a time, stirring until absorbed before each addition.
    • 4.0 cup vegetable broth, kept warm
  5. In a separate skillet, sauté mixed mushrooms in butter until golden; stir into risotto.
    • 2.0 cup mixed mushrooms, sliced
    • 1.0 tablespoon butter
  6. Remove from heat; stir in Parmesan, truffle oil, salt, and pepper.
    • 0.5 cup Parmesan cheese, grated
    • 1.0 tablespoon truffle oil
    • 1.0 teaspoon salt
    • 0.25 teaspoon black pepper