Savory Mushroom Risotto with a Twist

This Savory Mushroom Risotto combines the creamy classic with a hint of truffle oil for a luxurious touch. The earthy flavors of sautéed mushrooms and garlic meld beautifully with Arborio rice, creating a comforting and hearty dish. Perfect for a cozy night in, this recipe balances traditional Italian cooking with a modern flair, making it both appealing and satisfying.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced (such as cremini or shiitake)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon truffle oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a saucepan, heat the vegetable broth over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the sliced mushrooms to the skillet and cook until they are soft and browned, about 5 minutes.
4. Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
5. Pour in the white wine and cook until it has mostly evaporated.
6. Begin adding the vegetable broth one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle.
7. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
8. Stir in the grated Parmesan cheese and truffle oil, mixing until well combined. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.