This Vegetarian Truffle Mushroom Risotto combines the comforting creaminess of risotto with the robust flavors of wild mushrooms and the luxurious touch of fresh truffles. A dish that celebrates the richness of its ingredients, it creates a symphony of flavors with every bite. Perfect for a special occasion or an indulgent meal, this risotto is a true gourmet experience.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup dry white wine
- 1 cup finely chopped onion
- 2 cups mixed wild mushrooms sliced
- 1/2 cup grated Parmesan cheese use vegan Parmesan for a vegan version
- 1/4 cup fresh truffle grated
- 3 tbsp olive oil
- 2 tbsp vegan butter or regular butter if vegetarian
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Heat the broth in a saucepan and keep it warm over low heat.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Add the mushrooms and cook until they release their juices and are tender.
- Stir in the Arborio rice and cook for 2-3 minutes, until the rice is lightly toasted.
- Pour in the white wine and stir until it is fully absorbed by the rice.
- Gradually add the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
- Continue until the rice is creamy and cooked to al dente, about 18-20 minutes.
- Remove from heat and stir in the vegan butter (or regular butter), Parmesan cheese (or vegan Parmesan), and freshly grated truffle.
- Season with salt and pepper, garnish with fresh thyme, and serve immediately.
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