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Truffle Mushroom Risotto on a plate

Truffle Mushroom Risotto

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 cups low-sodium chicken broth
  • 3 tablespoons olive oil divided
  • 8 ounces mixed mushrooms sliced
  • 1 small onion finely diced
  • 1½ cups arborio rice
  • ½ cup dry white wine
  • ½ cup freshly grated Parmesan cheese
  • 3 tablespoons cold butter
  • 2 teaspoons truffle oil
  • Salt and black pepper to taste
  • Fresh thyme for garnish

Method
 

  1. Heat broth in a medium saucepan; keep warm over low throughout cooking.
  2. Heat 2 tablespoons oil in a large skillet over medium-high; sauté mushrooms about 5 minutes until golden. Salt and set aside.
  3. Add remaining 1 tablespoon oil to same skillet; cook onion about 3 minutes until soft. Stir in rice 1 minute until lightly toasted.
  4. Add wine; stir until absorbed. Add warm broth a ladle at a time, stirring frequently and letting each absorb before adding more.
  5. Continue about 20 minutes, until rice is creamy and tender with a slight bite.
  6. Remove from heat; stir in mushrooms, Parmesan, cold butter, and truffle oil until creamy and combined.
  7. Season with salt and pepper; serve immediately with thyme and extra Parmesan, if desired.