Mushroom, Parmesan and Truffle Risotto
Indulge in a delectable risotto infused with the earthy flavors of mushrooms and truffles. This delightful dish features creamy Arborio rice cooked to perfection, gently simmered in a blend of white wine and savory chicken broth. To elevate the taste, it is delicately drizzled with truffle oil, resulting in a truly satisfying culinary experience.Adapted from https://www.allrecipes.com/recipe/231374/risotto-with-truffle-and-parmesan/
Equipment
- 1 Dutch oven
- 1 Pot
- 1 Ladle
- 1 Stirring spoon wooden
Ingredients
- 1 quart chicken broth
- 3 tablespoons butter (divided)
- 1 tablespoon olive oil
- ½ medium onion (minced)
- 1 ½ cups Arborio rice
- ½ cup white wine
- ⅓ cup grated Parmesan cheese
- 1 tablespoons white truffle oil
- 1 teaspoon milk (or as needed)
- 2 tablespoons chopped fresh parsley (or to taste)
- salt and ground black pepper to taste
- 4 oz sliced mushrooms (baby bella)
Instructions
- Heat chicken broth in a stockpot over medium-low heat until warmed, 3 to 5 minutes.
- Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan until butter melts. Add onion and sauté until translucent, about 2 minutes. Stir in rice until coated, then cook, stirring constantly, until fragrant, about 1 minute.
- Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add one ladle hot broth and cook, stirring constantly, until broth is absorbed. Continue adding and stirring in one ladle broth at a time until rice is tender but firm to the bite, 20 to 30 minutes. If you run out of broth before rice is cooked, finish cooking with hot water.
- Stir in Parmesan, remaining 2 tablespoons butter, truffle oil, and milk until fully incorporated, then season with parsley, salt, and pepper. Serve immediately.