Gourmet Truffle Mushroom Risotto

13 INGREDIENTS • 7 STEPS • 45MINS

Gourmet Truffle Mushroom Risotto

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.
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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_avatar
Marley's Menu
With Marley’s Menu, you can find something for everyone. I'm dedicated to creating attainable, sustainable recipes and sharing them along with my favorite green tips for living a more environmentally friendly lifestyle.
http://www.marleysmenu.com

45MINS

Total Time

Ingredients

Servings
2
us / metric
Olive Oil
1 Tbsp
Olive Oil
Shallot
1
Large Shallot, diced
Baby Bella Mushroom
3 cups
Baby Bella Mushrooms, chopped
Salt
1 pinch
Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Garlic
3 cloves
Garlic, diced
White Wine
1/2 cup
White Wine
Dried Porcini Mushroom
3 Tbsp
Dried Porcini Mushrooms
Arborio Rice
1 cup
Arborio Rice
Vegetable Broth
3 cups
Vegetable Broth
Butter
2 Tbsp
Butter
Parmesan Cheese
4 Tbsp
Shaved Parmesan Cheese
optional
Truffle Oil
1 Tbsp
Truffle Oil

Nutrition Per Serving

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Calories
749
Fat
30.4 g
Protein
19.5 g
Carbs
92.5 g
Love This Recipe?
author_avatar
Marley's Menu
With Marley’s Menu, you can find something for everyone. I'm dedicated to creating attainable, sustainable recipes and sharing them along with my favorite green tips for living a more environmentally friendly lifestyle.
http://www.marleysmenu.com

Author's Notes

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.

Cooking Instructions

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step 1
Simmer Shallot (1), Baby Bella Mushrooms (3 cups), Salt (1 pinch), and Ground Black Pepper (1 pinch) in Olive Oil (1 Tbsp) until the juice from the mushrooms evaporates.
step 2
Add White Wine (1/2 cup), Garlic (3 cloves), and 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.
step 3
Add the Arborio Rice (1 cup) and give it a couple of stirs. Make sure to continue to stir constantly while your rice is cooking!
step 4
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.
step 5
Test your rice to make sure it's cooked through. Add a little water if necessary.
step 6
Remove from heat and add Butter (2 Tbsp) and Parmesan Cheese (4 Tbsp). Stir until both are completely melted and integrated. Taste to see if you need any additional salt or pepper.
step 7
Plate your portions and drizzle each with a dash of Truffle Oil (1 Tbsp). Serve hot.
step 7 Plate your portions and drizzle each with a dash of Truffle Oil (1 Tbsp). Serve hot.

Tags

Budget-Friendly
Gluten-Free
Date Night
Shellfish-Free
Dinner
Mushrooms
Fall
Vegetarian
One-Pot
Italian
Rice
Vegetables
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