Mushroom Risotto with Truffle Oil

Ingredients

• 1.5 cups Arborio rice
• 1 lb Mixed mushrooms (Cremini, Shiitake, or Button)
• 5 cups Vegetable or chicken broth
• 0.5 cup Dry white wine
• 2 units Shallots, finely minced
• 3 cloves Garlic, minced
• 4 tbsp Unsalted butter
• 0.5 cup Parmesan cheese, freshly grated
• 1 tbsp Truffle oil
• 2 tbsp Fresh parsley, chopped(optional)
• to taste Salt and black pepper

Instructions

1. 1

   In a saucepan, bring the broth to a low simmer and keep it warm throughout the cooking process.

2. 2

   In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook until browned and moisture has evaporated. Remove mushrooms and set aside.

3. 3

   In the same pot, melt the remaining 2 tablespoons of butter. Add shallots and cook until translucent, about 2 minutes. Add garlic and cook for another 30 seconds.

4. 4

   Add the Arborio rice to the pot and stir to coat with butter. Toast the rice for 2 minutes until the edges are translucent.

5. 5

   Pour in the white wine and stir constantly until the liquid is fully absorbed.

6. 6

   Add one ladle of warm broth to the rice. Stir frequently and wait until the broth is almost completely absorbed before adding the next ladle.

7. 7

   Continue adding broth one ladle at a time, stirring frequently, for about 20-25 minutes or until the rice is tender but still has a slight bite (al dente).

8. 8

   Stir the cooked mushrooms back into the risotto. Remove from heat.

9. 9

   Stir in the Parmesan cheese and season with salt and pepper to taste.

10. 10

    Divide into bowls, drizzle with truffle oil, and garnish with fresh parsley before serving.