"Ingredients:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped fresh mushrooms
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Truffle oil, to drizzle
- Fresh parsley, for garnish
Directions:
1. In a saucepan, heat the chicken or vegetable broth over low heat.
2. In a separate large skillet, heat the olive oil and butter over medium heat. Add the onion and garlic, and sauté until translucent.
3. Add the Arborio rice to the skillet and stir to coat with the oil and butter. Cook for 1-2 minutes.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next.
6. After about 18-20 minutes, the rice should be creamy and tender. Stir in the chopped mushrooms and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Serve the risotto hot, drizzled with truffle oil and garnished with fresh parsley.
#TruffleMushroomRisotto #Recipe #Del"
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