This creamy mushroom risotto with Parmesan and truffle oil is a luxurious and flavorful dish that’s perfect for a cozy night in. The risotto is made with Arborio rice, sautéed mushrooms, white wine, and vegetable broth, and is finished with freshly grated Parmesan cheese and a drizzle of truffle oil. served with a refreshing mint chimichurri sauce.
In a medium saucepan, heat the vegetable broth over medium-low heat.
In a large skillet, melt the butter and olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the mushrooms to the skillet and cook until browned and tender, about 8-10 minutes. Remove from heat and set aside.
Add the Arborio rice to the skillet and stir to coat with the onion and mushroom mixture.
Add the white wine to the skillet and stir until the liquid has been absorbed.
Begin adding the vegetable broth to the skillet, 1/2 cup at a time, stirring constantly and waiting until the liquid has been absorbed before adding more.
Continue adding the broth and stirring until the rice is tender and creamy, about 20-25 minutes.
Remove the skillet from the heat and stir in the Parmesan cheese and truffle oil. Season with salt and black pepper to taste.
Serve the risotto hot, garnished with chopped parsley if desired.
This creamy mushroom risotto with Parmesan and truffle oil is a luxurious and flavorful dish that’s perfect for a cozy night in.