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Wild Mushroom Risotto with Truffle Oil Drizzle
Created by: Howcan Team
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 pound mixed wild mushrooms (such as shiitake, oyster, and cremini), cleaned and sliced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep warm while preparing the risotto.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the sliced wild mushrooms to the skillet and cook for 5-7 minutes until they are tender and any liquid released has evaporated.
- Stir in the Arborio rice and cook for 1-2 minutes to toast the grains slightly.
- Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
- Ladle in 1 cup of the warm broth into the skillet and cook, stirring occasionally, until the liquid is absorbed. Repeat this process with the remaining broth, adding 1 cup at a time and allowing it 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.
- Divide the risotto among serving plates, drizzle each portion with truffle oil, and sprinkle with chopped fresh parsley.
- Serve immediately and enjoy the creamy and flavorful wild mushroom risotto with a luxurious truffle oil drizzle.
Wild Mushroom Risotto with truffle oil drizzle has a rich history dating back to Northern Italy, where it originated. This creamy, earthy dish has been a staple in Italian cuisine for centuries, with its roots in the Lombardy and Piedmont regions. Renowned chefs like Gualtiero Marchesi and Massimo Bottura have elevated this classic dish, incorporating luxurious truffle oil to enhance its flavor. Today, the best versions of this dish can be found in upscale Italian restaurants, where chefs use high-quality wild mushrooms and Arborio rice to achieve the perfect creamy texture. The key to a successful Wild Mushroom Risotto lies in the slow cooking process and the addition of truffle oil, which adds a decadent aroma and depth of flavor. Whether enjoyed in a fine dining establishment or prepared at home, this dish is a true indulgence for mushroom and truffle lovers alike.
45 min
4
400 calories
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