This creamy risotto is infused with roasted mushrooms, truffle oil, fresh thyme and salty parmesan cheese! Truffle mushroom risotto is the perfect cozy dinner to come home to at the end of a busy day.
1/4 tspwhite wine vinegar (just a splash for acidity)
salt and pepper
Instructions
Heat a large saute pan or dutch oven over medium-high heat then add in the olive oil. When the oil shimmers in the bottom of the pan add in the mushrooms. Saute the mushrooms until golden brown, about 8-10 minutes then stir in the thyme leaves and season generously with salt and pepper. Turn the heat down to low, remove the mushrooms from the pan and set aside.
In the same pan, add the butter. Once the butter is melted stir in the onion and a good pinch of salt. Cook the onion until soft and translucent, 1-2 minutes, then stir in the rice. Cook the rice for 1-2 minutes then pour in the wine. Bring the wine to a simmer and stir continuously until it's completely absorbed.
Next, begin to gradually add the chicken stock, 1 cup at a time, stirring frequently until absorbed before adding in more. Continue this process over a period of about 15 minutes, adding more stock as each previous amount is absorbed. This helps to give you a creamy risotto.
When all of the stock has been used and the rice is creamy and slightly al dente fold in the roasted mushrooms, grated parmesan cheese, truffle oil and vinegar. Taste and season the risotto with salt and pepper as needed. Divide between bowls, top with extra grated parmesan cheese–serve immediately!
Notes
Pro Tip: Anytime you're working with a truffle product like oil, salt or "zest" you want to add it in just at the last second. If you add it into the dish too early in the cooking process the flavor will diminish.