Wild Mushroom and Truffle Risotto

Name: Wild Mushroom and Truffle Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 300 g arborio rice; 30 g dried wild mushrooms; 250 g fresh button mushroom; 1 pcs onion; 2 pcs garlic; 1.2 l vegetable broth; 150 ml dry white wine; 3 tbsp olive oil; 30 g butter; 80 g grated parmesan; 1 tbsp truffle oil; 1 pinch salt; 1 pinch black pepper

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Creamy risotto with aromatic wild mushrooms, seasoned with truffle oil and sprinkled with Parmesan cheese. An elegant dish that will delight every guest with its refined flavor.

Print Report

Prep time 15 min

Cook time 45 min

Servings

🍳

Difficulty Medium

Category Main dishes

Ingredients

300 g arborio rice
30 g dried wild mushrooms
250 g fresh button mushroom
1 pcs onion
2 pcs garlic
1 ¼ l vegetable broth
150 ml dry white wine
3 tbsp olive oil
30 g butter
80 g grated parmesan
1 tbsp truffle oil
1 pinch salt
1 pinch black pepper

Instructions

1
Soak dried wild mushrooms in warm water for 15 minutes, then strain and chop. Reserve the soaking liquid.
2
In a large skillet, heat olive oil and sauté chopped onion until soft. Add garlic and cook for one minute.
3
Add sliced fresh mushrooms and cook over medium heat for 5 minutes until golden brown.
4
Add arborio rice and cook for 2-3 minutes, stirring, until the grains are translucent.
5
Pour in white wine and cook, stirring, until the wine is absorbed.
6
Heat the broth in a separate pot. Add warm broth one ladle at a time, stirring constantly, until the rice absorbs the liquid. Repeat for 25-30 minutes.
7
Add the soaked wild mushrooms along with the soaking liquid during the last 10 minutes of cooking.
8
When the rice is al dente, remove from heat. Stir in butter, Parmesan cheese, and truffle oil.
9
Season with salt and pepper. Serve immediately, sprinkled with additional Parmesan cheese.