Truffle Mushroom Risotto
Truffle Mushroom Risotto is an Italian rice dish of medium difficulty, ready in about 40 minutes and enough for 2 servings. The main ingredients are arborio rice, mixed mushrooms and vegetable stock. The cooking is mostly searing and simmering. It is vegetarian and gluten-free. Each serving has about 520 calories and 14 g of protein.
- Total time
- 40 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 520 kcal
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Ingredients
For 2 servings
- 180 garborio rice
- 250 gmixed mushrooms
- 700 mlvegetable stock
- 100 mldry white wine
- 50 gParmesan cheese
- 2 tsptruffle oil
- 1shallot
- 30 gbutter
- 1 tbspolive oil
Instructions
- Warm the vegetable stock in a saucepan and keep at a gentle simmer. Slice the mixed mushrooms and sear in olive oil over high heat until golden, about 5 minutes. Set aside.
- In a wide pan over medium heat, melt half the butter and cook the finely diced shallot until translucent. Add the arborio rice and toast for 2 minutes, stirring to coat each grain.
- Pour in the dry white wine and stir until absorbed. Begin adding warm stock one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Continue for 18-20 minutes.
- When the rice is creamy and al dente, fold in the seared mushrooms, remaining butter, and grated Parmesan cheese. Remove from heat, drizzle with truffle oil, and serve immediately.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 14 g
- Fat
- 24 g
- Carbs
- 62 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Rice
- Diet: vegetarian, gluten-free
- In cookbook: Date Night In
