Try this luxurious truffle mushroom risotto recipe
Risotto, a creamy and versatile dish from northern Italy, has gained worldwide popularity. Among its variations, truffle mushroom risotto shines for its rich aroma and luxurious taste, making it a favorite among vegetarians and gourmet food lovers. Originating from Italy's Piedmont region, celebrated for its exquisite truffles, this dish blends simple ingredients into a decadent meal. Let's get cooking.
Gather the following ingredients
For this vegetarian, eggless dish, you need one cup Arborio rice, two tablespoons olive oil, one small chopped onion, two minced garlic cloves, 300 grams sliced mixed mushrooms (like button or cremini), four cups warm vegetable broth, one teaspoon truffle oil (extra for drizzling), half cup grated Parmesan (vegan option available), and salt and freshly ground black pepper.
Prepare the mushroom mixture
Start by heating one tablespoon of olive oil in a large pan over medium heat. Add the sliced mushrooms and cook until they are soft and browned. This usually takes about five to seven minutes. Once cooked through, remove the mushrooms from the pan and set them aside. This step is crucial for developing the deep umami flavor that characterizes our risotto.
Saute onions and garlic
In the same pan used for mushrooms, add another tablespoon of olive oil along with finely chopped onions. Saute until they become translucent but not browned—this should take about three minutes. Add minced garlic to the onions and cook for another minute until fragrant. It's important not to let the garlic burn to avoid bitterness in your risotto.
Cook Arborio rice
Add Arborio rice to the onion mixture in the pan, stirring to coat each grain with oil. Over medium heat, cook until edges are slightly translucent, about two minutes. Add one cup of warm vegetable broth, stirring until absorbed before adding more, one cup at a time. Continue for 18-20 minutes until all broth is used and rice is creamy.
Final touches
Once your risotto has absorbed all vegetable broth and has achieved a creamy consistency without being mushy or too firm—it's time to add cooked mushrooms back into the pan along with grated Parmesan cheese (or vegan alternative) and truffle oil. Mix well till everything is heated through evenly. Season with salt and freshly ground black pepper according to taste.
