Serving: for 4 people Total preparation time: 40 minutes
Here is THE classic of classics to savor your Appalachian truffle-flavored oil to your fingertips.
INGREDIENTS
- 2 cups Arborio rice
- 2 tablespoons butter
- 2 ½ cups cleaned and sliced mixed mushrooms
- 2 cloves garlic, minced
- ¼ cup butter
- 1 medium onion, finely chopped
- 4 cups hot vegetable broth
- ½ cup dry white wine
- 2 tablespoons Appalachian truffle-flavored oil
- 1 cup grated Parmesan or hard Quebec cheese
- Salt and freshly ground black pepper, to taste
- Fresh chopped parsley, for garnish (optional)
INSTRUCTIONS
- In a large skillet, heat the 2 tbsp butter over medium heat. Add the sliced mushrooms to the skillet and sauté over high heat until golden brown, about 5 to 6 minutes. Add minced garlic and cook for 1 more minute. Season with salt and pepper. Set aside.
- In a Dutch oven, melt ¼ cup butter over medium heat. Add the onion and cook for a few minutes until translucent.
- Add the Arborio rice to the pan with the onions. Stir to coat the rice grains with oil and cook for about 1 to 2 minutes, until the rice also becomes translucent.
- Pour the white wine into the pan and stir until completely absorbed by the rice.
- Then add a ladleful of hot broth to the pan and stir constantly with a wooden spoon until the liquid is absorbed. Add the broth, one ladleful at a time, stirring frequently, until the rice is creamy and cooked al dente, which will take approximately 18 to 20 minutes.
- Once the risotto is cooked, remove from heat and add the Appalachian truffle-flavored oil as well as the grated Parmesan. Stir well to incorporate. Then add the sautéed mushrooms.
- Taste and adjust seasoning. Feel free to add an additional drizzle of Les Truffettes oil and a handful of fresh parsley to serve (optional).
This creamy mushroom and Appalachian truffle-flavored oil risotto is a true delight for lovers of refined cuisine.
Enjoy your meal!
