Wild Mushroom and Truffle Risotto
There's something deeply comforting about a creamy risotto, and this version with wild mushrooms and a hint of truffle is pure magic. The earthy aroma fills your kitchen as the rice slowly absorbs the broth, transforming into a luscious, velvety dish. It's a labor of love that rewards you with every stir. The mushrooms add a meaty texture, while the truffle oil elevates it to a gourmet experience. Perfect for a cozy dinner, this risotto will make you feel like an Italian nonna, even on a weeknight.
Ingredients
- dried porcini mushrooms30g
- vegetable broth1.2L
- olive oil2 tbsp
- butter50g
- onion1 small, finely chopped
- carnaroli rice320g
- dry white wine120ml
- parmesan cheese60g, grated
- truffle oil1 tbsp
- saltto taste
- black pepperto taste
Directions
- 1
Soak the dried porcini in 200ml warm water for 20 minutes. Strain, reserving the liquid, and chop the mushrooms.
- 2
In a large pan, heat the olive oil and 20g of butter. Sauté the onion until soft and translucent.
- 3
Add the rice and toast for 2 minutes until the grains are glossy. Pour in the white wine and stir until absorbed.
- 4
Add the chopped porcini and a ladle of hot broth. Stir gently and continue adding broth a ladle at a time, waiting for each to be absorbed before adding more. This will take about 18-20 minutes.
- 5
When the rice is al dente and creamy, remove from heat. Stir in the remaining butter, parmesan, and truffle oil. Season with salt and pepper.
- 6
Cover and let rest for 2 minutes. Serve immediately, garnished with extra parmesan if desired.
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