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Truffle Oil Mushroom Risotto
Created by: Howcan Team
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 2 tablespoons truffle oil
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 8 ounces mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm while preparing the risotto.
- In a large skillet, heat the truffle oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are golden brown and any liquid has evaporated, about 8 minutes.
- Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until the rice is well coated with the oil and butter.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
- Ladle in 1 cup of the warm broth into the skillet and simmer, stirring frequently, until the broth is absorbed. Continue adding the broth, 1 cup at a time, allowing each addition to be absorbed before adding more, until the rice is creamy and tender, about 20 minutes in total.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Remove the skillet from the heat and let the risotto rest for a few minutes. The texture should be creamy and slightly runny.
- Garnish with chopped fresh parsley before serving. Enjoy!
Truffle oil mushroom risotto is a luxurious Italian dish that has gained popularity for its rich, earthy flavors and creamy texture. Originating in Northern Italy, this dish has been a staple in the region for centuries, with renowned chefs like Gualtiero Marchesi and Massimo Bottura putting their own modern twists on the classic recipe. The key to a perfect truffle oil mushroom risotto lies in using high-quality Arborio rice, flavorful mushrooms, and a generous drizzle of truffle oil. While traditionally made with porcini mushrooms, some chefs also experiment with shiitake or chanterelles for a unique twist. For the best version of this dish, head to Michelin-starred restaurants in Italy or try making it at home with fresh, seasonal ingredients.
40 min
4
380 calories
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