Truffle Mushroom Risotto

Ingredients

• Arborio rice1.5 cups
• Wild mushrooms (e.g., porcini, chanterelles)1 lb
• Shallots1 large
• Garlic2 cloves
• Vegetable broth or chicken broth6 cups
• Dry white wine0.5 cup
• Unsalted butter4 tbsp
• Parmesan cheese, grated0.5 cup
• Truffle oil1-2 tsp
• Fresh parsley or chives, chopped2 tbsp
• Olive oil2 tbsp
• Saltto taste
• Black pepperto taste

Steps

1. 1

   Clean and slice the mushrooms. Finely chop shallots and mince garlic.

2. 2

   Heat broth in a saucepan and keep it warm over low heat.

3. 3

   In a large skillet or pot, heat olive oil and 2 tbsp butter over medium heat. Add shallots and cook until softened, about 3-4 minutes.

4. 4

   Add minced garlic and cook for 1 minute more until fragrant.

5. 5

   Add the sliced mushrooms to the skillet and cook until browned and tender, about 5-7 minutes. Season with salt and pepper.

6. 6

   Add the Arborio rice to the skillet and toast for 1-2 minutes, stirring constantly, until the edges of the grains look translucent.

7. 7

   Pour in the white wine and stir until it's completely absorbed by the rice.

8. 8

   Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition of broth is almost completely absorbed before adding the next.

9. 9

   Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

10. 10

    Remove the skillet from the heat. Stir in the remaining 2 tbsp butter, the grated Parmesan cheese, and the truffle oil. Season with salt and pepper to taste.

11. 11

    Stir in the chopped fresh parsley or chives. Serve immediately.