Wild Mushroom and Truffle Risotto

This luxurious risotto harnesses the earthy flavors of wild mushrooms and black truffles to create a dish that is both comforting and elegant.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup Carnaroli or Arborio rice
• 1/2 cup wild mushrooms, such as chanterelles or morels, chopped
• 1/4 cup black truffle, finely chopped
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat a large saucepan over medium heat. Add the olive oil, mushrooms and truffle, and sauté until softened.
2. Add the onion and garlic and cook until fragrant, about 2 minutes.
3. Add the rice and stir to coat in the oil.
4. Add the white wine and cook until it has been absorbed.
5. Add the broth 1 cup at a time, stirring constantly. Cook until the rice is tender and creamy, about 18 minutes.
6. Stir in the Parmesan cheese and serve immediately.