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Truffle Risotto

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Cook Time

40 minutes

Prep Time

10 minutes

Servings

4

Ingredients

Risotto:

2 tablespoons olive oil

1 shallot, peeled and minced

3 garlic cloves, peeled and minced

1 cup arborio rice

1/4 cup white wine

3 1/2 cups vegetable or chicken broth

1/2 cup grated parmesan

Salt and black pepper, to taste

Crushed red pepper flakes

Roasted Mushroom Topping:

3 cups mixed wild mushrooms, sliced

2 tablespoons olive oil

Pinch fresh or dried rosemary leaves

Pinch fresh or dried thyme leaves

2 garlic cloves, peeled and minced

1/2 teaspoon salt

Pinch of black pepper

2-3 teaspoons TRUFF White Truffle Oil

1/4 cup fresh basil, chopped

Crushed red pepper flakes and grated parmesan cheese

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Truffle Risotto

While you might think risotto is a delicate dish best served at elegant restaurants, it’s actually very simple to make at home!

Our truffle-infused variation is rather effortless thanks to our delectable White Truffle Oil. The umami depths of our truffle oil pair perfectly with the earthy wild mushrooms and creamy rice.

Whip this dish up for your next dinner party and your guests will think you’re a gourmet chef!

Instructions

  1. Preheat the oven to 400°F

  2. Heat oil in a large pot.

  3. Once heated, add the shallots and garlic, and sauté for three minutes or until tender.

  4. Add the rice to the skillet, stir to combine and sauté for two minutes.

  5. Deglaze with wine and continue to cook until the wine has evaporated, about two minutes.

  6. Add 1 cup of broth, stir to combine, and bring to a simmer.

  7. Simmer, stirring occasionally, until the broth has mostly absorbed into the rice. Add another cup of broth and continue the process, until the rice is tender and lightly soupy.

  8. Add the parmesan cheese to the rice, stir to combine, and season to taste with salt, pepper, and crushed red pepper flakes.

  9. Add the sliced mushrooms to a prepared baking sheet in an even layer.

  10. Drizzle the mushrooms with olive oil and season with rosemary, thyme, garlic, salt, and pepper.

  11. Roast for 20-30 minutes or until the mushrooms are tender and slightly crisp around the edges.

  12. Remove from the oven and set aside.

  13. Divide risotto between plates or bowls and top with roasted mushrooms.

  14. Drizzle each dish with TRUFF White Truffle OIl and sprinkle with chopped basil before serving.

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