Truffle Risotto
Truffle Risotto is a creamy, rich rice dish that’s delicious as a first course, light entrée or side. And it's easier than you think to make!
Ingredients
Risotto:
- 1 Tablespoon butter or oil
- ½ shallot
- 1 clove garlic minced
- ¾ cup Arborio rice
- ¼ cup wine
- 2 1/2 cups vegetable broth up to 3, as needed
- 1/3 cup Parmesan cheese dairy or vegan
- ½ - 1 Tablespoon black truffle oil
Topping:
- 1 Tablespoon butter or oil
- ½ shallot minced
- 1 clove garlic minced
- 4 ounces mushrooms sliced
- Salt pepper
- 6 stalks asparagus cut in bite-sized pieces
Instructions
- Mince the shallot finely. Set aside half for later.
- In a small saucepan, heat the broth. Keep warm.
- In a small Dutch Oven or heavy saucepan, melt the butter or heat the oil. Sautee half of the minced shallot until tender, then add 1 clove of minced garlic and cook for 30 seconds.
- Add the rice and stir for 2 minutes. Add the wine and cook, stirring, until it’s all absorbed.
- Add ½ cup of the warm broth to the rice. Cook, stirring frequently, until broth is mostly absorbed and you can see the pan bottom as you stir. Repeat, adding broth ½ cup at a time and stirring, until rice is tender and sauce is creamy (you may not need all the broth). This should take about 20 minutes.
- In between stirs, prepare the topping. Melt the butter in a small frying pan, then sautee remaining half of the minced shallot until tender. Add 1 clove of minced garlic and cook for 30 seconds. Add the sliced mushrooms and salt liberally. Cook until most of the liquid is absorbed, then add the chopped asparagus. Steam until tender.
- Stir in the Parmesan cheese and truffle oil. Add salt and pepper to taste and adjust truffle oil amount if needed.
- Top with the mushroom asparagus mixture and serve immediately, sprinkled with additional Parmesan if desired.
Tried this recipe?Let us know how it was!