This Vegetarian Truffle Mushroom Risotto combines the comforting creaminess of risotto with the robust flavors of wild mushrooms and the luxurious touch of fresh truffles. A dish that celebrates the richness of its ingredients, it creates a symphony of flavors with every bite. Perfect for a special occasion or an indulgent meal, this risotto is a true gourmet experience.
Prep Time 30 minutes mins
Total Time 30 minutes mins
Course Main Course, Pasta
Cuisine Italian
Servings 4
Calories 450 kcal
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup dry white wine
- 1 cup finely chopped onion
- 2 cups mixed wild mushrooms sliced
- 1/2 cup grated Parmesan cheese use vegan Parmesan for a vegan version
- 1/4 cup fresh truffle grated
- 3 tbsp olive oil
- 2 tbsp vegan butter or regular butter if vegetarian
- Salt and pepper to taste
- Fresh thyme for garnish
Heat the broth in a saucepan and keep it warm over low heat.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
Add the mushrooms and cook until they release their juices and are tender.
Stir in the Arborio rice and cook for 2-3 minutes, until the rice is lightly toasted.
Pour in the white wine and stir until it is fully absorbed by the rice.
Gradually add the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
Continue until the rice is creamy and cooked to al dente, about 18-20 minutes.
Remove from heat and stir in the vegan butter (or regular butter), Parmesan cheese (or vegan Parmesan), and freshly grated truffle.
Season with salt and pepper, garnish with fresh thyme, and serve immediately.
Keyword italian food, risotto, risotto recipe, truffle