Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup mixed wild mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1/4 cup white wine
- 1/4 cup grated Parmesan cheese
- 1 tbsp truffle oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large saucepan
- Wooden spoon
1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
3. Add the Arborio rice and stir to coat with the mushroom mixture. Cook for 2-3 minutes until the rice grains are translucent.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Add a ladleful of broth to the rice and stir until it is absorbed. Continue adding broth, one ladleful at a time, stirring constantly, until the rice is cooked through and the risotto is creamy, about 20-25 minutes.
6. Stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste.
7. Serve the risotto hot, garnished with chopped parsley if desired.
Preparation time: 10 minutes
Cooking time: 30 minutes
Calories per serving: 300
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties such as Carnaroli or Vialone Nano.
- White wine can be substituted with dry vermouth or chicken broth.
- Parmesan cheese can be substituted with Pecorino Romano or Grana Padano.
- Truffle oil can be substituted with truffle butter or truffle paste.
- Add cooked chicken or shrimp for a protein boost.
- Use different types of mushrooms such as shiitake, oyster, or porcini.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a good quality broth for the best flavor.
- Add the broth gradually to allow the rice to absorb it properly.
- Taste the risotto frequently and adjust seasoning as needed.
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat the risotto in a saucepan over low heat, stirring frequently, until heated through.
Serve the risotto in individual bowls or on a platter garnished with fresh parsley and shaved Parmesan cheese.
Chopped parsley, shaved Parmesan cheese, truffle oil, or sliced mushrooms.
- Serve with a crisp green salad or roasted vegetables.
- Pair with a glass of white wine such as Pinot Grigio or Chardonnay.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Steamed broccoli
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook it for a few more minutes until the liquid is absorbed.
Food safety advice:
- Make sure to cook the risotto to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover risotto in the refrigerator within 2 hours of cooking.
Risotto is a traditional Italian dish that originated in the northern region of Lombardy. It is made with short-grain rice cooked in broth until it becomes creamy and tender.
The wild mushrooms and truffle oil give this risotto a rich, earthy flavor with a hint of nuttiness from the Parmesan cheese.
Serve the risotto as a main course or as a side dish with grilled or roasted meats.
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