Mushroom and Truffle Risotto

What does it include?

Ingredients

• 200 g arborio rice
• 500 ml vegetable broth
• 200 g assorted mushrooms
• 1 medium onion
• 2 cloves of garlic
• 30 g butter
• 50 ml dry white wine
• 20 g grated black truffle
• Salt and pepper to taste
• 50 g grated parmesan cheese
• Chopped fresh parsley to decorate

How to prepare it step by step?

Preparation

1. In a large skillet, heat the butter over medium heat until melted and foamy.
2. Add the chopped onion and sliced garlic cloves, cooking until they become translucent and aromatic, about 3-4 minutes.
3. Add the sliced mushrooms, sautéing until they release their moisture and turn golden brown, approximately 5-7 minutes.
4. Introduce the arborio rice, frying for 2-3 minutes until it becomes slightly translucent and fragrant.
5. Pour in the white wine, stirring until it has fully evaporated.
6. Gradually add the hot vegetable broth, one tablespoon at a time, stirring constantly until each addition is absorbed before adding more, about 18-20 minutes.
7. Continue until the rice is al dente and creamy.
8. Stir in the grated black truffle and Parmesan cheese until well combined.
9. Adjust the seasoning with salt and pepper to taste.
10. Serve immediately, garnished with fresh chopped parsley.