Mushroom risotto with truffle oil and parmesan cheese is a classic Italian dish that is perfect for a cozy night in. This dish features creamy, cheesy risotto that is infused with the earthy flavor of mushrooms and the luxurious scent of truffle oil. It’s a simple but elegant dish that will leave you feeling satisfied and comforted.

To make this dish, you will need a few simple ingredients: Arborio rice, chicken or vegetable broth, mushrooms, onion, garlic, butter, parmesan cheese, truffle oil, and a handful of fresh parsley. You can also add in some white wine for extra flavor.

To start, heat up your broth in a separate pot and keep it simmering throughout the cooking process. In another pot, sauté some chopped onion and garlic in butter until they become soft and fragrant. Add in your Arborio rice and cook for a few minutes until the rice is lightly toasted.

Begin adding in your broth one ladle at a time, stirring constantly until the broth is absorbed by the rice. Continue this process until the rice is cooked to your liking, which should take about 20-25 minutes.

While the risotto is cooking, sauté some chopped mushrooms in a separate pan until they are soft and lightly browned. Once the risotto is cooked, stir in your cooked mushrooms, grated parmesan cheese, and a drizzle of truffle oil. Top with some fresh parsley and serve immediately.

This dish is perfect for any occasion, whether you’re looking for a cozy night in or an impressive dinner party dish. The combination of earthy mushrooms, creamy risotto, and luxurious truffle oil make this a must-try recipe for any food lover.

Risotto is a classic Italian dish that has become popular all over the world. This creamy and comforting dish is perfect for a cozy night in or a dinner party. In this recipe, we will be adding earthy mushrooms, luxurious truffle oil, and nutty parmesan cheese for a rich and satisfying flavor.

Ingredients:

• 1 cup arborio rice
• 4 cups chicken or vegetable broth
• 1 cup sliced mushrooms
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup white wine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons truffle oil
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. In a large saucepan, heat the broth and keep it simmering.
2. In a separate pan, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown. Remove the mushrooms from the pan and set them aside.
3. In the same pan, add the butter and sauté the onions until they become translucent. Add the minced garlic and cook for an additional minute.
4. Add the arborio rice and stir to coat it with the butter and onions. Toast the rice for a minute or two until it becomes slightly translucent.
5. Add the white wine and stir until it is fully absorbed by the rice.
6. Add a ladleful of hot broth to the rice and stir until the liquid is absorbed. Repeat this process until the rice is fully cooked and has a creamy consistency. This should take about 20 minutes.
7. Stir in the sautéed mushrooms, parmesan cheese, and truffle oil. Season with salt and pepper to taste.
8. Serve the mushroom risotto in bowls, garnished with chopped parsley and extra parmesan cheese.

Enjoy your mushroom risotto with truffle oil and parmesan cheese, a rich and comforting dish that is sure to please!