Savory Mushroom Risotto with Truffle Oil

This rich and creamy mushroom risotto combines traditional Italian cooking techniques with a modern twist of truffle oil, elevating the dish to new heights. The earthy flavors of the mushrooms complement the creamy Arborio rice, creating a comforting and luxurious meal that's perfect for any occasion. This dish is vegetarian-friendly and showcases the beauty of simple, high-quality ingredients.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup white wine
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mixed mushrooms (e.g., cremini, shiitake, and button), sliced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• 1 tablespoon truffle oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until translucent.
3. Add the sliced mushrooms to the skillet and cook until they are tender and browned, about 5-7 minutes.
4. Stir in the Arborio rice and toast it for a minute, ensuring it's well-coated with the oil and butter.
5. Pour in the white wine and stir until it's mostly absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. Remove the skillet from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
8. Drizzle with truffle oil and garnish with chopped parsley before serving.