Ingredients
Scale
- 1.5 cups Arborio rice
- 4 cups mushroom broth, warmed
- 1 cup dry white wine
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 10 oz mixed mushrooms (cremini, shiitake, porcini), sliced
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp truffle oil (optional but recommended)
- Salt and black pepper to taste
- Fresh thyme for garnish
- 1 tsp black sesame seeds for garnish
Instructions
- In a medium saucepan, warm the mushroom broth over low heat.
- Heat olive oil in a large, deep skillet over medium heat. Add onions and sauté until translucent, about 3 minutes.
- Add garlic and mushrooms; cook until mushrooms are golden and releasing their moisture, about 7–8 minutes.
- Add Arborio rice and stir 1–2 minutes until edges are translucent.
- Pour in white wine, stirring constantly until fully absorbed.
- Add warm broth, one ladle at a time, stirring continuously and allowing each addition to absorb before adding the next. Continue for about 18–20 minutes, until rice is creamy and tender but still slightly al dente.
- Remove from heat. Stir in Parmesan and butter until melted and creamy.
- Season with salt and black pepper to taste. Drizzle with truffle oil just before serving.
- Garnish with fresh thyme and black sesame seeds.
Notes
- For aç´ é£Ÿ version, omit Parmesan or use nutritional yeast.
- Use home-made mushroom broth for deeper flavor—simmer dried mushrooms with onion skins, thyme, and water for 30 mins.
- Don’t rush the risotto: constant stirring releases the rice’s starch for creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: Italian with Gothic twist
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
