Mushroom risotto with truffle oil is what’s on the menu today. Well, that’s what I had yesterday, and probably tomorrow too. But this risotto is super delicious so I don’t mind eating the same dish several days in a row. Plus I’m a big fan of mushrooms.
If you are too, you might like my other mushroom recipes: Savoury crepes filled with portobello mushrooms and cashew cream or Creamy chanterelle mushroom pasta.
- 2 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 medium size onion, finely chopped
- ½ lb (250g) white button mushrooms, chopped
- ½ lb (250 g) cremini mushrooms, chopped
- 1 mushroom stock cube
- salt & black pepper to taste
- ½ cup (1,2 dl) white wine
- 1 cup (2,4 dl) arborio rice
- 2 ½ cup hot, boiled water
- 2 tbsp truffle oil
- handful fresh parsley, chopped
- Heat the olive oil in a large saucepan. Add finely chopped garlic and onion. Cook over medium heat for 5 minutes, until softened.
- Add mushrooms and 1 mushroom stock cube, cook for a few minutes, occasionally stirring until the mushrooms have softened.
- Add 1 cup arborio rice, turn up the heat and stir to coat.
- Pour wine into rice mixture. Cook and stir until liquid is absorbed. Once the wine has cooked into the rice, turn the heat down.
- Pour ½ cup hot, boiled water. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
- Continue adding about the same amount of hot water until all the liquid has been absorbed and the rice is plump and tender.
- Add truffle oil and stir. Season with salt and black pepper. Garnish with chopped fresh parsley.
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