Description
A creamy and decadent Arborio rice dish infused with earthy mushrooms and luxurious truffle oil.
Ingredients
Scale
- 2 cups Arborio rice
- 8 oz mixed mushrooms, sliced
- 4 cups vegetable broth, warm
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- 1 clove garlic, minced
- 2 tbsp truffle oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add mushrooms and cook until browned, about 5-7 minutes. Remove mushrooms and set aside.
- Add the remaining 1 tbsp butter to the skillet. Add minced garlic and cook until fragrant, about 1 minute.
- Add Arborio rice to the skillet and toast for 1-2 minutes, stirring constantly.
- Pour in white wine and cook until absorbed, stirring constantly.
- Add warm vegetable broth, one ladleful at a time, stirring until each addition is absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the cooked mushrooms, Parmesan cheese, and truffle oil.
- Season with salt and black pepper to taste.
- Serve immediately.
Notes
- Use a variety of mushrooms for deeper flavor.
- Adjust truffle oil to your preference.
- Fresh parsley can be added for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg