Hello, fellow food enthusiasts!
Today I am thrilled to share one of my absolute favourite recipes that truly epitomizes comfort and elegance all at once — Wild Mushroom and Truffle Risotto. This dish is an ode to the wonderful flavours of the forest, bringing a touch of decadence to your dinner table with the luxurious aroma of truffles.
If there’s one thing my wife and I enjoy, it’s the magic that happens in the kitchen when the earthy essence of wild mushrooms meets the rich, luxurious notes of truffle oil. It’s one of those dishes that not only begs to be savoured slowly but also one that is easy enough to make on a regular weeknight.
**Ingredients:**
– 300g Arborio rice
– 1L vegetable stock
– 250g wild mushrooms, cleaned and sliced
– 2 tbsp truffle oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 120ml dry white wine
– 60g Parmesan cheese, grated
– 2 tbsp butter
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped, for garnish
**Method:**
1. **Warming the Stock:** Start by heating the vegetable stock in a saucepan and keep it at a low simmer. This will be your go-to liquid as you create the creamy texture for the risotto.
2. **Cooking the Aromatics:** In a large, heavy-bottomed pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and cook for 3-4 minutes until softened. These aromatics will lay the foundation for the flavours.
3. **Toasting the Rice:** Stir in the Arborio rice and cook for 2 minutes, allowing the rice to become slightly translucent. This initial step helps to lightly toast the rice, enhancing its final texture.
4. **Deglazing with Wine:** Pour in the dry white wine and stir continuously until it has evaporated. This adds a delightful acidity and depth to the dish.
5. **Adding the Stock Gradually:** Add a ladleful of the simmering vegetable stock to the rice and stir until the liquid is absorbed. Repeat this process, adding stock one ladleful at a time, until the rice is creamy and cooked al dente, which should take about 18-20 minutes.
6. **Sautéing the Mushrooms:** While the risotto is cooking, heat the remaining tablespoon of olive oil in a separate pan over medium-high heat. Add the sliced wild mushrooms and sauté for 5-6 minutes until golden brown. Season with salt and pepper to taste.
7. **Finishing the Risotto:** Once the risotto is cooked, remove it from the heat and stir in the butter, grated Parmesan cheese, and truffle oil. This is where the magic happens — it transforms the risotto into a lusciously creamy concoction.
8. **Adding the Mushrooms:** Gently fold in the sautéed mushrooms, ensuring they are evenly distributed.
9. **Serving:** Serve the risotto immediately, garnished with chopped fresh parsley to add a burst of colour and freshness.
This Wild Mushroom and Truffle Risotto is one of those dishes that feels like a hug in a bowl. It’s perfect for a cozy night in, yet sophisticated enough to wow your dinner guests. Every bite is packed with creamy, earthy goodness, and that hint of truffle oil takes it to the next level.
Whether you’re an experienced home cook or just starting to explore the world of risottos, this recipe is straightforward and immensely rewarding. I hope you enjoy making and eating it as much as we do.
Happy cooking!
Al
Ingredients
– 300g Arborio rice
– 1L vegetable stock
– 250g wild mushrooms, cleaned and sliced
– 2 tbsp truffle oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 120ml dry white wine
– 60g Parmesan cheese, grated
– 2 tbsp butter
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped, for garnish
Method
1. Heat the vegetable stock in a saucepan and keep it at a low simmer.
2. In a large, heavy-bottomed pan, heat 1 tbsp of olive oil over medium heat.
3. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
4. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to become slightly translucent.
5. Pour in the white wine and stir continuously until it has evaporated.
6. Add a ladleful of simmering vegetable stock to the rice and stir until the liquid is absorbed. Repeat this process, adding stock one ladleful at a time, until the rice is creamy and cooked al dente, about 18-20 minutes.
7. While the risotto is cooking, heat the remaining olive oil in a separate pan over medium-high heat.
8. Add the sliced wild mushrooms and sauté for 5-6 minutes until golden brown. Season with salt and pepper.
9. Once the risotto is cooked, remove it from the heat and stir in the butter, grated Parmesan cheese, and truffle oil.
10. Fold in the sautéed mushrooms gently.
11. Serve the risotto immediately, garnished with chopped fresh parsley.
