Is there anything more comforting than a heaping bowl of creamy, earthy risotto with mushrooms? It takes a little care to make, but it's definitely worth it.
Swap option: You can use 2-3 drops of truffle oil with 2 tablespoons of butter in lieu of truffle butter.
- 1½ cups Arborio rice
- 2 tablespoons olive oil
- 1 small onion, peeled and finely diced
- 1 cup dry white wine
- 2 cups chicken broth, heated
- 1/2 cup mushroom, sautéed and held warm
- 2 tablespoons truffle butter
- 2 tablespoons Parmesan cheese
- Truffle oil (optional)
1. Using a large skillet heat the olive oil and sauté the onions until translucent, being careful not to allow them to color or brown at all.
2. Add the Arborio rice, stir to coat with the olive oil, and sauté with the onions to toast each grain of rice over low heat.
3. Add the white wine slowly, stirring with a wooden spoon, until fully absorbed.
4. Add half of the chicken broth and cook over low heat until the rice absorbs the broth. Add the remaining broth and cook until absorbed. Once you start adding chicken broth the cooking time is roughly 15-17 minutes.
5. After all the liquid has been absorbed and the rice is al dente with a creamy texture add the previously cooked and still warm mushrooms.
6. Add the truffle butter, Parmesan cheese and stir to combine all of the ingredients and serve immediately. Drizzle with truffle oil for added flavor, if desired.