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20+ One-Pot Vegetarian Meals, Including Gourmet Truffle Mushroom Risotto
Serves 2
5 mins prep
40 mins cook
45 mins total
20+ One-Pot Vegetarian Meals, plus this Gourmet Truffle Mushroom Risotto that fuses rich umami flavor from mushrooms with decadent truffle oil.
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In a large saucepan, sauté the shallot and baby bella mushrooms in olive oil with salt and pepper until the juice from the mushrooms evaporates.
1 tablespoon olive oil1 large shallot, diced8 ounces baby bella mushrooms, chopped1 pinch salt and pepperAdd white wine, garlic, and porcini mushrooms and continue to simmer until most of the liquid from the wine has evaporated and the porcini mushrooms are rehydrated.
3 cloves garlic, minced½ cup white wine½ ounce dried porcini mushroomsAdd the rice and give it a couple of stirs.
1 cup arborio riceAdd ½ cup of vegetable broth over medium-low heat, and stir continuously until all the liquid is absorbed by the rice. Keep repeating this step, ½ cup at a time until you've added all three cups of vegetable broth.
3 cups vegetable brothTest your rice to make sure it's cooked through. Add a little water if necessary (¼ cup at a time).
Remove from heat and add butter and parmesan. Stir until both are completely melted and integrated. Taste to see if you need any additional salt or pepper.
2 tablespoons unsalted butter¼ cup shaved ParmesanPlate your portions and drizzle each with a dash of truffle oil. Serve hot.
1 tablespoon truffle oil