Ingredients:
1 ½ cups Arborio rice
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cremini mushrooms, sliced
1 cup shiitake mushrooms, sliced
1 cup oyster mushrooms, sliced
5 cups vegetable or chicken stock (kept warm)
1/2 cup dry white wine (optional but recommended)
3 tablespoons olive oil
2 tablespoons butter
1/2 cup grated Parmesan cheese
1–2 tablespoons truffle oil (to taste)
1–2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
Fresh parsley for garnish
Salt and black pepper to taste
🔥 Instructions:
1. Prepare the Mushrooms:
In a large skillet, heat 2 tablespoons of olive oil.
Add the cremini, shiitake, and oyster mushrooms and fresh thyme leaves.
Sauté until browned and tender (5–7 minutes).
Season with a little salt and pepper, then remove from heat and set aside.
2. Start the Risotto Base:
In a large, heavy-bottomed pan, heat 1 tablespoon olive oil and 1 tablespoon butter.
Cook the onion until soft and translucent (3–4 minutes).
Stir in the garlic and cook for another 30 seconds.
3. Toast the Rice:
Add the Arborio rice and stir well to coat.
Toast the rice until it looks slightly translucent around the edges (2 minutes)
4. Deglaze:
Add the white wine and cook until it’s mostly absorbed.
5. Cook the Risotto:
Add a ladle of warm broth, stirring constantly.
Once absorbed, add more broth, ladle by ladle, stirring often.
This process will take about 18–20 minutes.
6. Add the Mushrooms:
Stir the sautéed mushrooms into the risotto near the end of cooking.
7. Finish the Dish:
Stir in the Parmesan, remaining butter, and truffle oil.
Adjust seasoning with salt and pepper to taste.
8. Serve:
Plate it hot, drizzle with extra truffle oil, and garnish with fresh parsley.
Enjoy!