Description
Wild Mushroom & Truffle Oil Risotto with Thyme is a creamy, luxurious dish that brings the flavors of gourmet dining straight to your kitchen. The earthy notes of wild mushrooms blend seamlessly with rich truffle oil and fresh thyme, creating an irresistible flavor experience. Perfect for cozy dinners or entertaining guests, this risotto is sure to impress with its stunning presentation and delightful aroma.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups mixed wild mushrooms (shiitake, porcini)
- 1 tablespoon truffle oil
- 4 cups vegetable broth (warmed)
- 1/3 cup grated Parmesan cheese
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons fresh thyme (chopped)
Instructions
- Heat the vegetable broth in a saucepan over low heat to keep warm.
- In a large skillet, combine olive oil and butter over medium heat. Sauté the onion until translucent (about 5 minutes), then add garlic and cook until fragrant.
- Add wild mushrooms to the skillet, cooking until golden brown (approximately 7 minutes).
- Stir in Arborio rice for about 1-2 minutes until coated in the buttery mixture.
- Gradually add warm broth, half a cup at a time, stirring continuously until absorbed (20-25 minutes total) until creamy.
- Stir in Parmesan cheese and fresh thyme at the end. Drizzle with truffle oil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg