Ingredients:

  • 1 cup Arborio rice (200g)
  • 4 cups low-sodium vegetable broth (960ml)
  • 2 tablespoons unsalted butter (30g)
  • 1 tablespoon olive oil (15ml)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces mixed wild mushrooms, cleaned and sliced (225g)
  • 1/2 cup dry white wine (120ml)
  • 1/2 cup grated Parmesan cheese (50g)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Truffle oil, for drizzling (optional)
  • Additional Parmesan cheese, for serving (optional)

Instructions:

  1. Prepare the broth by heating vegetable broth in a separate pot until simmering. Keep warm on low heat.
  2. In a large saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onion and sauté until translucent (about 4-5 minutes). Stir in minced garlic and sauté for another minute.
  3. Add sliced mushrooms to the pan and cook until softened and lightly browned (about 5-7 minutes). Season with salt and pepper.
  4. Stir in Arborio rice and cook for 2-3 minutes, allowing the grains to become slightly translucent.
  5. Pour in the dry white wine and cook until absorbed, stirring constantly.
  6. Add warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle for about 18-20 minutes until the rice is creamy and al dente.
  7. Once the rice is cooked, remove from heat and stir in remaining butter and grated Parmesan cheese. Adjust seasoning with extra salt and pepper if needed.
  8. Garnish each serving with chopped parsley and drizzle with truffle oil if desired. Serve immediately.