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