The Best Mushroom Truffle Risotto! 🇮🇹😍

Ingredients

• 6 cups Low Sodium Chicken Stock (keep warm on low heat)
• 0.5 cup Dry White Wine (use a dry white like Sauvignon Blanc)
• 4 tbsp Unsalted Butter (divided, softened)
• 3 tbsp Extra Virgin Olive Oil (for sautéing mushrooms and shallots)
• 2 sprigs Fresh Thyme (leaves stripped from stems)
• 2 cloves Garlic (minced)
• 2 small Shallot (peeled and finely diced)
• 8 oz Baby Bella Mushrooms (sliced and roughly chopped)
• 1 tsp Kosher Salt (to taste)
• 1 tsp Fresh Cracked Black Pepper (to taste)
• 1.5 cups Arborio Rice (short‑grain, starchy rice)
• 1 tbsp Black Truffle Oil (added at the end for aroma)
• 0.5 cup Pecorino Romano Cheese (freshly grated, optional Parmesan can be used)

Instructions

1. Prepare Ingredients

   Strip thyme leaves from stems, slice mushrooms, mince garlic, and finely dice the shallots. Measure out stock, wine, butter, oil, rice, and cheese.

   Time: PT10M

2. Warm the Stock

   Place the 6 cups of low‑sodium chicken stock in a saucepan over medium heat until just simmering.

   Time: PT5M

3. Sauté Mushrooms

   Add 3 tbsp olive oil to the large pan over medium heat. Add the sliced mushrooms, stirring, and cook for about 3 minutes until they release moisture and begin to brown.

   Time: PT3M

4. Add Shallots and Season

   Reduce heat to medium‑low, add the diced shallots, a pinch of kosher salt, and 1 tsp freshly cracked black pepper. Cook, stirring, for another 5 minutes until softened and lightly caramelized.

   Time: PT5M

5. Add Butter and Garlic

   Stir in 1 tbsp butter until melted, then add the minced garlic. Cook for 1 minute until fragrant, being careful not to let the garlic brown.

   Time: PT1M

6. Toast the Rice

   Add the 1.5 cups Arborio rice to the pan, stirring to coat each grain with butter and oil. Toast for 2–3 minutes until the edges look translucent and the rice is lightly golden.

   Time: PT3M

7. Deglaze with White Wine

   Pour in ½ cup white wine, stirring continuously. Allow the wine to reduce until it is almost fully absorbed, about 2 minutes.

   Time: PT2M

8. Add Stock Gradually

   Begin adding the warm stock one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. Continue this process for 20–25 minutes until the rice is al‑dente and the mixture is creamy.

   Time: PT22M

9. Finish with Truffle Oil and Butter

   When the rice is just about done, stir in 1 tbsp black truffle oil and the remaining 3 tbsp butter. Cook for another minute until fully incorporated.

   Time: PT1M

10. Add Cheese and Serve

    Remove the pan from heat, fold in ½ cup grated Pecorino Romano (or Parmesan). Taste and adjust salt or pepper if needed. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

2 g