Truffle Mushroom Risotto

Ingredients

• 1.5 cup Arborio Rice (for risotto, rinsed briefly)
• 3 tablespoon Olive Oil (extra virgin)
• 0.5 cup Dry White Wine (dry, such as Sauvignon Blanc)
• 4 cup Chicken Stock (low‑sodium, kept warm)
• 200 gram King Oyster Mushrooms (also called king trumpet, sliced)
• 100 gram Maitake Mushrooms (torn into bite‑size pieces)
• 100 gram Peach Mushrooms (also called beech mushrooms, sliced)
• 2 tablespoon Unsalted Butter (cut into cubes)
• 0.25 cup Mascarpone Cheese (room temperature)
• 1 teaspoon Truffle Oil (high‑quality, drizzle at end)
• 0.25 cup Parmesan Cheese (freshly grated)
• to taste Salt (sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Toast the Arborio Rice

   Heat 2 Tbsp olive oil in a large saucepan over medium heat. Add the Arborio rice and stir continuously until the grains become lightly translucent and emit a nutty aroma, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

2. Deglaze with White Wine

   Pour the white wine into the pan, stirring until the liquid is almost completely absorbed and the rice smells fragrant, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Add Chicken Stock Gradually

   Using a ladle, add warm chicken stock one ladleful at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. Continue until the rice is creamy and al‑dente, roughly 20 minutes.

   Time: PT20M

   Temperature: medium heat

4. Prepare the Mushrooms

   Roughly chop the king oyster, maitake, and peach mushrooms into bite‑size pieces.

   Time: PT5M

5. Caramelize the Mushrooms

   In a separate frying pan, heat 1 Tbsp olive oil over medium‑high heat. Add the chopped mushrooms and sauté until they develop a deep brown, caramelized color, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high heat

6. Deglaze Mushroom Pan and Combine

   Add a splash of warm chicken stock to the mushroom pan to lift the browned bits (fond). Transfer the mushrooms and any deglazing liquid into the risotto, stirring to incorporate.

   Time: PT2M

   Temperature: medium heat

7. Finish the Risotto with Butter, Mascarpone, Truffle Oil, and Parmesan

   Reduce heat to low. Stir in the butter, mascarpone cheese, truffle oil, and grated Parmesan until fully melted and the risotto reaches a silky consistency. Adjust seasoning with salt and pepper.

   Time: PT3M

   Temperature: low heat

8. Serve

   Plate the risotto, drizzle a few extra drops of truffle oil if desired, and serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g