- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Prepare this truffle mushroom risotto for a gourmet flavor experience. The Arborio rice and fresh mushrooms create a sophisticated and creamy flavor.”
What you need to know
- Truffled Mushroom Risotto is an easy and engaging recipe.
- High-quality ingredients ensure intense flavors.
- Quick and tasty preparation, yielding 4 portions.
- The addition of truffle oil and grated cheese adds a touch of luxury.
- Rich in proteins, carbohydrates, and vitamins, it is a healthy option.
Ingredients
Main
- 2 cups of arborio rice
- 500g of fresh mushrooms (shiitake and paris)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 liter of hot vegetable broth
- 1/2 cup of dry white wine
- 50g of grated parmesan cheese
- 50g of butter
- 2 tablespoons of truffle oil
- Salt and black pepper to taste
Instructions
Principal
- Heat the olive oil in a large pan and sauté the onion until transparent.
- Add the garlic and mushrooms, cooking until the mushrooms are tender.
- Add the arborio rice and stir well, allowing the grains to absorb the flavors for about 2 minutes.
- Pour in the white wine and stir until completely evaporated.
- Start adding the vegetable stock, one ladle at a time, stirring constantly.
- Repeat the process until the rice is al dente, about 18 minutes.
- Remove from heat and add the butter and parmesan cheese, stirring until creamy.
- Finish with truffle oil, salt, and pepper to taste.
- Let it rest for 2 minutes before serving.
- Serve hot, decorated with more mushrooms. Enjoy!
Chef's tips
- Sauté the onion and garlic before adding the mushrooms for a more uniform flavor.
- Make sure to stir constantly to avoid rice lumps.
- For an extra touch of flavor, finish by adding truffle oil and parmesan cheese.
Variations
- Add fresh herbs, such as basil or rosemary, before serving to give a touch of freshness.
- Replace parmesan cheese with gorgonzola cheese for a stronger flavor.
- Use asparagus instead of mushrooms for a vegetable risotto version.
Substitutions
- Substitute the arborio rice with brown rice for a healthier version.
- Use cultivated mushrooms instead of shiitake and Paris mushrooms to avoid importing.
- Substitute white wine for water to reduce the alcohol content.
How to store
- This mushroom risotto is perfect to be served hot.
- It can still be served 24h after preparation, but the best experience is when still hot.
Can it be frozen?
- It is not recommended to freeze this risotto, as the olive oil and cheese may cook and alter the consistency.
- If you want to freeze, reserve the olive oil and cheese to season the risotto when thawing.
What to serve with
- Serve with vegetable puree or green salad to balance the flavor of the risotto.
- Mushroom risotto is also delicious served with a good white wine or sparkling wine.
- For a touch of texture, serve with a good French bread or croissant.
Frequently asked questions
What is vegetable broth?
Vegetable broth is a mixture of water and vegetables cooked in a little water to give flavor and consistency to the dish.
What is the difference between shiitake and Paris?
Shiitake has a stronger flavor and a darker tone, while Paris is softer and has a mild flavor.
How can I substitute truffle oil?
You can add a little butter and parmesan cheese at the end for a touch of truffle flavor.
What is arborio rice?
Arborio rice is a special type of rice that is softer and has a unique flavor and texture.
