This dish embodies comfort and sophistication—perfect for both intimate holiday dinners and elegant gatherings.
Ingredients
1½ cups Arborio rice
4 cups warm chicken or vegetable stock
1 cup mushrooms of choice, sliced
1 small shallot, minced
2 Tbsp butter
¼ cup dry white wine
½ cup grated Parmesan cheese
1 tsp truffle oil (optional, but recommended)
1 Tbsp olive oil
Salt and freshly ground pepper, to taste
Shaved Parmesan and thyme sprigs, for garnish
Instructions
Prepare the mushrooms: In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until golden brown, 5-7 minutes. Remove and set aside.
Start the risotto base: In the same pan, melt butter and add the shallot. Cook until translucent, about 2 minutes. Add the Arborio rice and stir for 1-2 minutes until lightly toasted.
Deglaze and cook: Pour in the white wine and stir until absorbed. Add warm stock one ladleful at a time, stirring constantly, allowing each addition to be absorbed before adding the next. Continue until rice is creamy and tender, about 20 minutes.
Finish the dish: Stir in grated Parmesan, truffle oil, and the sautéed mushrooms. Season with salt and pepper. Top with shaved Parmesan and a few thyme sprigs.
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