Mushroom Risotto with Truffle Oil

Ingredients

• 1.5 cups Arborio rice
• 6 cups Vegetable broth
• 1 pound Mixed mushrooms (cremini, shiitake, etc.)
• 2 tablespoons Olive oil
• 2 medium Shallots
• 2 cloves Garlic
• 1/2 cup Dry white wine
• 2 tablespoons Butter
• 1/2 cup Grated Parmesan cheese
• 1 teaspoon Truffle oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Heat vegetable broth in a saucepan and keep warm.
2. 2In a large, heavy-bottomed pot, heat olive oil over medium heat. Add shallots and cook until softened (about 5 minutes). Add garlic and cook for 30 seconds until fragrant.
3. 3Add mushrooms to the pot and cook until browned and softened (about 8-10 minutes).
4. 4Add Arborio rice to the pot and toast for 2 minutes, stirring constantly.
5. 5Pour in white wine and cook until absorbed.
6. 6Begin adding warm vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue until rice is creamy and al dente (about 20-25 minutes).
7. 7Remove from heat and stir in butter and Parmesan cheese.
8. 8Season with salt and pepper. Drizzle with truffle oil before serving.

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