Wild Mushroom and Asparagus Risotto with Truffle Oil

Savor the earthy flavors of wild mushrooms and fresh asparagus in this creamy risotto, finished with luxurious truffle oil.

Ingredients

• 1 cup arborio rice
• 2 tablespoons olive oil
• 1 cup wild mushrooms, sliced
• 1 cup asparagus, cut into 1-inch pieces
• 1 shallot, finely chopped
• 3 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1 tablespoon truffle oil
• salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the shallot and cook until translucent, about 2-3 minutes.
2. Add the wild mushrooms and asparagus to the skillet. Cook until the mushrooms are soft and the asparagus is tender, about 5-6 minutes.
3. Stir in the arborio rice and cook for an additional 2 minutes, ensuring each grain is coated in oil.
4. Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
5. Gradually add the vegetable broth, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
6. Continue adding broth and stirring until the rice is creamy and tender, about 20 minutes.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Drizzle the truffle oil over the risotto and gently mix.
9. Serve immediately, garnished with additional Parmesan cheese if desired.

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