mushroom and truffle oil risotto
Cuisine: Italian
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Ingredients
  • 4 ½ cups chicken or vegetable broth
  • 3 tablespoons olive oil, divided
  • 1 ½ cups (40g) white-button mushrooms, stems removed and thinly sliced
  • 1 small onion, thinly diced
  • 1 cup Arborio rice
  • ¼ cup white wine
  • 2 tablespoons Parmesan cheese
  • 2 teaspoons truffle oil
  • Salt and pepper, to taste
  • Chives to decorate
Instructions
  1. In a small saucepan, bring the broth to boil. Leave the broth boiling, you will need it to make the risotto.
  2. In a large saucepan, heat 2 tablespoons olive oil on medium-high heat. Sauté the mushrooms for 6 minutes until they soften. Add the remaining 1 tablespoon olive oil and sauté the onions until translucent, for 1 more minute. Add the Arborio rice and coat the grains well in the olive oil until slightly golden, about 2 minutes. Add the white wine and stir constantly until it evaporates.
  3. With a soup ladle, add a spoonful of broth to the risotto saucepan. Stir constantly until it evaporates. Continue the process, spoon by spoon, until no more broth remains and until the risotto is slightly al dente but soft. The process takes about 20 to 25 minutes total.
  4. Remove the risotto from the heat. Add Parmesan cheese, truffle oil, salt and pepper. Serve in two plates and decorate with chives.
Notes
SLIGHTLY ADAPTED FROM: Gourmet Mushroom Risotto
TO MAKE FOR MORE PEOPLE: You can easily double or triple this recipe.
Recipe by Savormania at http://www.savormania.com/mushroom-and-truffle-oil-risotto/