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28-Minute Creamy Truffle Mushroom Risotto

truffle mushroom risotto with parmesan
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A creamy and indulgent truffle mushroom risotto with Parmesan cheese, perfect for a cozy dinner.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable or chicken stock
  • 1 cup sliced mushrooms (cremini or wild)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp truffle oil
  • 1/4 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

  1. Heat the stock in a saucepan and keep it warm on low heat.
  2. Melt 1 tbsp butter in a large pan over medium heat. Add onions and garlic, sauté until soft.
  3. Add mushrooms and cook until tender, about 5 minutes. Remove half for garnish.
  4. Stir in Arborio rice and toast for 1-2 minutes.
  5. Pour in white wine and stir until absorbed.
  6. Add warm stock one ladle at a time, stirring frequently until absorbed before adding more.
  7. Continue until rice is creamy and al dente, about 18-20 minutes.
  8. Remove from heat, stir in remaining butter, Parmesan, and truffle oil. Season with salt and pepper.
  9. Garnish with reserved mushrooms and extra Parmesan if desired.

Notes

  • Use fresh truffle oil for the best flavor.
  • Stir constantly for a creamy texture.
  • Adjust stock quantity if needed for desired consistency.

Nutrition

Find it online: https://bibodo.com/truffle-mushroom-risotto-with-parmesan-recipe/