Mushroom Truffle Risotto
A creamy truffle risotto with assorted mushrooms. A delicious Italian side dish that any home chef can make for their family.
Servings: 6 servings
Calories: 275kcal
Cost: $20
Equipment
- 1 large sauce pan
Ingredients
- 1.5 cups arborio or carnaroli rice
- ½ large onion, minced
- 3-4 cups assorted chopped mushrooms
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ¾ cup white wine
- 5 cups chicken stock, preferably homemade
- ¾ cup grated parmigiana
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon black truffle oil
- 3 tablespoon unsalted butter
Instructions
- In a small pot, add your chicken stock and keep warm.
- Bring a large saucepan to medium heat. Add 1 tablespoon olive oil and all of the mushrooms. Add pepper to the mushrooms and saute until browned and softened about 6-8 minutes. Remove the mushrooms from the pan and set aside.
- Add 1 tablespoon olive oil to the pan, and saute the onions for about 6-8 minutes. Add the garlic and saute for another minute or 2 until the garlic is fragrant. Pour the rice into the pan and toast the rice for 3 minutes, stirring often.
- Add the white wine and stir until the wine is completely absorbed. Lower the heat to medium-low. Then we'll slowly add the chicken broth ¾ cup at a time and stir until it is absorbed by the rice. Start with a ladleful at a time, pour it in, and stir into the rice, wait until it is completely absorbed before adding more. This process will take 20-25 minutes to absorb all of the stock.
- Once all of the stock is absorbed or the rice is thick, white, and creamy, remove the pan from the heat. Stir in ⅔ of the mushrooms (save the last ⅓ for topping), truffle oil, parmesan, and butter. Serve Hot and Immediately!
Video
Notes
- Saute your mushrooms separately from the onions to get the best golden brown crust on them. Then set aside to add back in later. Mushrooms will continue to shrink as they cook.
- Patience is key. Make sure you wait until the stock is completely absorbed each time you add before adding more. This will get you the creamiest risotto!
- Look for the pilling in the rice when toasting. This will give you a good idea of when the rice is primed for the next step of adding the white wine.
- Once the risotto is al dente, you don't want all of the liquid to be absorbed completely before adding the parmigiana, butter, and truffle oil. The risotto should still be slightly liquid as it will continue to absorb the stock until it is served.
Nutrition
Calories: 275kcal | Carbohydrates: 10g | Protein: 11g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 1074mg | Potassium: 405mg | Fiber: 1g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 1mg
