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Mushroom Truffle Risotto

mushroom truffle risotto on a white plate.

5 from 6 reviews

Savory mushroom risotto gets even more depth of flavor with the addition of truffle butter. Dig in for a hearty cool weather meal! Very good paired with a Cahors Malbec.

Scale

Ingredients

Instructions

  1. Heat the stock: Bring the stock to a simmer, and keep warm on low heat.
  2. Sauté the onions: Heat the olive oil on medium low heat in a large nonstick pan. Stir in the onion, and sauté until it begins to soften, about 5 minutes.
  3. Add mushrooms to the pan with the onions, and stir to combine. Add the thyme and salt. After the mushrooms begin to soften, after 3 to 4 minutes, stir in the arborio rice, followed by the cooking wine.
  4. Start adding broth to the rice: When cooking wine has been mostly absorbed, ladle about 1/2 cup of the broth into the rice. Stir the risotto mixture and cook until the broth is absorbed. Add another ladle of broth and repeat process. Stir frequently throughout the risotto cooking.
  5. Check the risotto: Once all or most of the liquid has been absorbed the rice is tender to the bite, the risotto is almost ready. It takes about 30 minutes of gradually ladling in the cooking liquid and stirring regularly.
  6.  Finish the Risotto: Stir in the truffle butter, Parmesan cheese and truffle salt, if using. Add a few grinds of black pepper. Plate, topped with a few bits of fresh parsley if using, and pass extra cheese at the table. Enjoy!

Notes

Keywords: mushroom risotto, truffles, mushroom and truffle risotto, Italian recipes

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