This Truffle Mushroom Risotto can only be described as gourmet with it’s intense umami flavor from dehydrated porcini mushrooms and decadent finish of truffle oil.
Author: Marley's Menu
Baby Bella Mushrooms
Ground Black Pepper
Dried Porcini Mushrooms
Baby Bella Mushrooms (8 oz)
Salt (1 pinch)
Ground Black Pepper (1 pinch)
Olive Oil (1 Tbsp)
until the juice from the mushrooms evaporates.
White Wine (1/2 cup)
Garlic (3 cloves)
Dried Porcini Mushrooms (3 Tbsp)
and continue to simmer until most of the liquid from the wine has evaporated and the porcini mushrooms are rehydrated.
Arborio Rice (1 cup)
and give it a couple of stirs. Make sure to continue to stir constantly while your rice is cooking!
Add 1/2 cup of
Vegetable Broth (3 cups)
over medium-low heat, and stir continuously until all the liquid is absorbed by the rice. Keep repeating this step, 1/2 cup at a time until you’ve added all three cups of vegetable broth.
Test your rice to make sure it's cooked through. Add a little water if necessary.
Remove from heat and add
Butter (2 Tbsp)
Parmesan Cheese (1/4 cup)
. Stir until both are completely melted and integrated. Taste to see if you need any additional salt or pepper.
Plate your portions and drizzle each with a dash of
Truffle Oil (1 Tbsp)
. Serve hot.
The Parmesan is optional because it’s honestly very flavorful without it. Opting to leave it out makes this dish vegan, and just as delicious.
Nutrition Per Serving
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