This creamy mushroom risotto is infused with rich, earthy flavors and finished with a touch of luxurious truffle oil. Perfect for a cozy dinner or a gourmet side dish, this dish is comfort food at its finest!
Ingredients:
For the Risotto:
✅ 1 ½ cups Arborio rice (short-grain rice for creaminess)
✅ 4 cups vegetable or chicken broth (kept warm)
✅ 1 small onion (finely chopped)
✅ 2 cloves garlic (minced)
✅ 1 cup mixed mushrooms (cremini, shiitake, or porcini, sliced)
✅ ½ cup dry white wine (optional, for depth of flavor)
✅ 2 tablespoons unsalted butter (or olive oil for a lighter version)
✅ ½ cup grated Parmesan cheese (for creaminess and umami flavor)
✅ Salt & black pepper (to taste)
For the Finishing Touches:
✅ 1 tablespoon truffle oil (for that luxurious aroma and flavor)
✅ 2 tablespoons fresh parsley (chopped, for garnish)
✅ Extra Parmesan cheese (for serving)
Instructions:
Step 1: Sauté the Aromatics & Mushrooms
1️⃣ Heat butter (or oil) in a large pan over medium heat.
2️⃣ Add the onion and garlic, sautéing until softened and fragrant.
3️⃣ Stir in the mushrooms and cook for 4-5 minutes until they release their moisture and turn golden brown.
Step 2: Toast the Rice & Deglaze
4️⃣ Add the Arborio rice and stir for 1-2 minutes until lightly toasted.
5️⃣ Pour in the white wine and stir until absorbed (skip this step if not using wine).
Step 3: Slowly Add the Broth
6️⃣ Begin adding the warm broth one ladle at a time, stirring constantly.
7️⃣ Once the liquid is absorbed, add another ladle and continue the process for 15-20 minutes until the rice is creamy but still slightly al dente.
Step 4: Finish with Parmesan & Truffle Oil
8️⃣ Stir in the Parmesan cheese and season with salt & pepper to taste.
9️⃣ Remove from heat and drizzle with truffle oil for a rich, aromatic finish.
Step 5: Serve & Enjoy!
🍽️ Garnish with fresh parsley and extra Parmesan cheese, then serve immediately while warm. Enjoy this indulgent, restaurant-quality dish at home! ✨