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Mushroom Risotto with Truffle Oil
This creamy mushroom risotto infused with truffle oil is a luxurious indulgence, perfect for special occasions. It takes a bit of time and patience, but the result is well worth the effort.
Ready in 45 minutes · serves 4 · 450 calories per serving · fusion cuisine.
45
min total
4
servings
450
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 1 cuparborio rice
- 4 cupsvegetable broth
- 2 cupsmushrooms
- 1 unitonion
- 2 clovesgarlic
- 1/2 cupparmesan cheese
- 1 tablespoontruffle oil
- 2 tablespoonsbutter
- to tastesalt
Instructions
- 01
In a pot, heat vegetable broth and keep warm.
- 02
In a pan, sauté diced onion and minced garlic until translucent.
- 03
Add mushrooms and cook until browned.
- 04
Stir in arborio rice and toast for 1 minute.
- 05
Slowly ladle in warm broth, stirring constantly until absorbed. Repeat until rice is al dente.
- 06
Remove from heat and stir in butter, cheese, and truffle oil. Adjust seasoning and serve warm.
