Wild Mushroom Risotto with Truffle Oil

Creamy, earthy risotto infused with wild mushrooms and finished with a drizzle of luxurious truffle oil.

Cook time: 40 minutes

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 cups wild mushrooms shiitake, oyster, cremini, chopped
• 3 cloves garlic minced
• 1 teaspoon fresh thyme leaves
• 0 olive oil
• 1 small onion finely chopped
• 1 cup Arborio rice
• 0.5 cup dry white wine
• 4 cups chicken or vegetable stock
• 0 mushrooms cooked
• 0.25 cup Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon truffle oil
• 0 salt
• 0 black pepper
• 0 Parmesan cheese for garnish
• 0 fresh thyme leaves for garnish

Instructions

1. Sauté the mushrooms until golden and tender, about 5-7 minutes. Add garlic and thyme, cook for another minute, then set aside.
2. In a large pan, heat a splash of olive oil over medium heat. Add onion and sauté until translucent.
3. Add the Arborio rice and toast for 2-3 minutes, stirring to coat in oil.
4. Pour in the dry white wine and stir until absorbed.
5. Add warm stock one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Repeat for about 20 minutes, until the rice is creamy and al dente.
6. Stir in the cooked mushrooms, Parmesan cheese, butter, and salt and pepper to taste. Drizzle with truffle oil for an aromatic finish.
7. Garnish with additional Parmesan and fresh thyme if desired.