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    By Cathy Colander

    Based on Alice Apron ’s Mushroom Risotto

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    Truffle Mushroom Risotto elevates the classic Italian rice dish with earthy wild mushrooms and a drizzle of truffle oil. Creamy arborio rice absorbs savory broth and Parmesan, finishing silky and indulgent. Best served immediately for peak texture and aroma.

    Prep:
    10 min
    Cook:
    25 min
    Total:
    35 min
    Yield:
    4 servings

    Ingredients

    • 2 tbsp oil
    • 2 tbsp butter
    • 1 cup onion, finely chopped
    • 1.50 cup arborio rice
    • 0.50 cup white wine
    • 4 cup vegetable broth, kept warm
    • 2 cup mixed mushrooms, sliced
    • 0.50 cup Parmesan cheese, grated
    • 1 tbsp truffle oil
    • 1 tsp salt
    • 0.25 tsp black pepper

    Steps

    1. Heat oil and butter in a pan; sauté onion until soft.
    2. Add arborio rice; toast 2 minutes.
    3. Pour in wine; simmer until absorbed.
    4. Add warm broth, one ladle at a time, stirring until absorbed before each addition.
    5. In a separate skillet, sauté mixed mushrooms in butter until golden; stir into risotto.
    6. Remove from heat; stir in Parmesan, truffle oil, salt, and pepper.