Wild Mushroom Risotto with Truffle Oil & Parmesan

Creamy Arborio Rice Loaded with Umami-Rich Wild Mushrooms and a Touch of Luxury

🛒 Ingredients

For the Risotto 🍚

• 1 ½ cups Arborio rice
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 5 cups vegetable or chicken broth (kept warm)
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• 2 teaspoons truffle oil (optional but recommended)

For the Mushrooms 🍄

• 2 tablespoons olive oil
• 1 tablespoon butter
• 12 oz mixed wild mushrooms (shiitake, oyster, cremini), sliced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

🍳 Instructions

Step 1: Sauté the Mushrooms

1. In a skillet, heat olive oil and butter over medium-high.
2. Add mushrooms, thyme, salt, and pepper.
3. Cook 7–10 minutes until golden and slightly crispy. Set aside.

Step 2: Start the Risotto

1. In a heavy saucepan, heat olive oil and butter over medium.
2. Add onion; sauté 4 minutes until translucent.
3. Stir in garlic and Arborio rice. Cook 2 minutes until rice is slightly toasted.

Step 3: Deglaze and Simmer

1. Pour in wine and stir constantly until absorbed.
2. Add warm broth one ladle at a time, stirring continuously.
3. Let each addition absorb before adding more. This takes about 20–25 minutes.

Step 4: Finish Creamy

1. Once rice is al dente and creamy, stir in Parmesan, mushrooms, and truffle oil.
2. Season with salt and pepper.
3. Let sit for 2 minutes, then serve warm.

🌿 Tips & Serving

• Use homemade stock for the best flavor.
• Stirring constantly is the key to a creamy texture.
• Garnish with extra Parmesan and a drizzle of truffle oil.