Wild Mushroom and Black Truffle Risotto
Prep Time
50 minutes
Calories
750 kcal (est.)
Difficulty
Medium
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup dry white wine
- 6 cups hot vegetable or chicken broth
- 1 lb mixed wild mushrooms (chanterelle, cremini, shiitake), cleaned and sliced
- 0.5 cup grated Parmesan cheese, plus more for garnish
- 2 tbsp unsalted butter, cold
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives, chopped, for garnish
- Fresh black truffle, thinly sliced, for garnish (optional)
- Truffle oil (optional)
- Fresh thyme sprigs for garnish (optional)
Instructions
- Heat olive oil and 1 tbsp butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the Arborio rice to the pot and stir constantly for 2 minutes until the edges of the grains become translucent.
- Pour in the white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
- Begin adding the hot broth, one ladleful (about 0.5 cup) at a time, stirring constantly. Wait until each ladleful is almost completely absorbed before adding the next. This process will take about 20-25 minutes.
- While the risotto is cooking, in a separate pan, sauté the mixed wild mushrooms in a little olive oil or butter until tender and browned, about 5-7 minutes. Season with salt and pepper.
- After about 15 minutes of adding broth to the rice, stir in the cooked mushrooms. Continue adding broth and stirring until the risotto is creamy and the rice is al dente (cooked through but still firm to the bite).
- Remove the risotto from the heat. Stir in the 0.5 cup grated Parmesan cheese and the 2 tbsp cold unsalted butter until melted and well combined. This is called "mantecare" and makes the risotto extra creamy.
- Taste and adjust seasoning with salt and pepper.
- 1
- Serve immediately in warm bowls, garnished with chopped fresh parsley or chives, extra grated Parmesan, thin slices of fresh black truffle (if using), a drizzle of truffle oil (if using), and a sprig of fresh thyme.