⏳ Yield & Time

Yield: 1 servings

Preparation Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1/2 cup, finely chopped Shallots
• 2 cloves, minced Garlic
• 8 ounces, sliced Mushrooms
• 2 tablespoons Olive oil
• 1 cup Arborio rice
• 4 cups, warmed Vegetable broth
• 1/2 cup, grated Parmesan cheese
• 2 tablespoons Unsalted butter
• 1 teaspoon Truffle oil
• 1 tablespoon, chopped Fresh parsley
• To taste Salt and freshly ground black pepper

📖 Instructions

1. First things first: prep your mise en place. Finely chop the shallots and garlic. Clean your mushrooms and slice them. If using cremini or button mushrooms, I recommend slicing them thinly to ensure they cook evenly. For larger mushrooms like shiitake, larger slices are perfectly fine. You want those to still have some meaty texture.
2. Next, heat the olive oil in your large saucepan over medium heat. Add the shallots and cook until they soften, about 3 to 5 minutes. Don't rush this step – low and slow is the way to go for sweet and savory shallots.
3. Time to add the garlic! Stir in your finely chopped garlic and cook for another minute, just until fragrant. This is where the magic starts to happen. Careful not to burn the garlic or your risotto will be bitter. Trust me; I've been there!
4. Now, toss in your mushrooms! Cook until they release their moisture and start to brown, approximately 6-8 minutes. You'll know it's ready when the pan is quite dry and you see nice color on the mushrooms. Season generously with salt and freshly ground black pepper at this point.
5. The star of the show makes its entrance: add the Arborio rice. Toast the rice in the pan with the mushrooms for 2 to 3 minutes. Make sure to stir it frequently. This is crucial for building flavor and texture and preventing sticking.
6. It's time to start building that creamy texture! Gradually add the warm vegetable broth, stirring frequently. Add only a ladle or so of broth at a time, and only when the liquid has mostly been absorbed by the rice before adding more. It’s a slow process, but well worth it.
7. Continue adding broth and stirring until the rice is cooked through and creamy but still retains a slight bite, typically 18-20 minutes. Don't be alarmed if this takes longer than expected – every stove is different. Taste test frequently – you want a perfect balance of creaminess and that delicious *al dente* texture.
8. Once the rice is cooked, stir in the Parmesan cheese and butter until melted and smooth. This is the final touch that brings everything together. It's a rich, creamy goodness that only a perfect risotto can give.
9. Finally, gently stir in your truffle oil. Just a drizzle will do. You don’t want to overdo it. Taste, and then gently fold in the fresh parsley.
10. Serve immediately. This is best enjoyed fresh, right out of the pan. Trust me, the longer it sits, the less creamy it will get. Garnish with extra Parmesan and a final drizzle of truffle oil, if desired. Enjoy your delicious creation!

📝 Notes

• For an even richer flavor, use a mix of mushroom varieties. Cremini, shiitake, and oyster mushrooms all pair beautifully together. You could also add a splash of white wine to the pan after toasting the rice for an extra layer of flavor