Wild Mushroom Truffle Risotto
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 servings
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Calories
378 kcal
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Course
Main Course
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Cuisine
Italian
Wild Mushroom Truffle Risotto
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This Wild Mushroom Truffle Risotto is a creamy and delicious dish that is perfect for date night at home.
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Ingredients
- 1 qt vegetable stock
- 1 tbsp olive oil
- ½ yellow onion - finely diced
- 10 oz mushrooms cut into slices - I like to use a wild mushroom blend
- 3 tbsp unsalted butter
- 1 cup arborio rice
- ½ cup dry white wine
- ¼ cup grated Parmesan cheese
- 1 tsp to 2 tbsp white truffle oil - amount depends on how much truffle flavor you like. I use 1 tbsp.
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Instructions
- Heat vegetable stock in a small pot over low heat - you want the stock to be hot, but you don't want it simmering. Keep the stock warm during the whole process.
- In a separate large skillet heat olive oil over medium heat. When the olive oil is hot, add the dice onion and sliced mushrooms to the pan. Saute for 5-7 minutes - you will want the mushrooms to be soft and browned slightly. Season with just a pinch of salt.
- Add the butter to the pan and stir until fully melted. Add the rice to the pan and stir to coat in the mushroom and butter mixture.
- Pour the wine into the pan and let it simmer as you stir it into the rice. When the wine is fully evaporated, start pouring small amounts of the vegetable stock from the warm pot into the pan with the rice. I use a soup ladle for this and do one ladle at a time.
- Stir the warm stock into the rice and mushrooms in the pan. The pan should be warm enough that the stock simmers lightly. When the stock is fully absorbed by the rice, add another ladle of warm stock into the pan and stir again.
- Continue this process until all of the stock is added to the pan with the rice and mushrooms. After about 20 minutes all of the stock should be absorbed by the rice and the rice should be tender. If the rice is not fully tender, you can add some warm water a little bit at a time until the rice is fully cooked.
- Remove the pan from the heat and stir in the parmesan cheese and truffle oil. Season with salt to taste and add fresh cracked black pepper on top and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
48g
(16%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
28mg
(9%)
Sodium
1063mg
(44%)
Potassium
319mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
821IU
(16%)
Vitamin C
3mg
(3%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 1063mg | 44% |
| Potassium | 319mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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