Indulge in the earthy flavors of Wild Mushroom and Asparagus Risotto with Truffle Oil. This luxurious dish combines creamy Arborio rice with flavorful wild mushrooms, crisp asparagus, and a drizzle of truffle oil. Ideal for a special dinner or a cozy night in, this risotto recipe offers a refined taste experience. With each bite, savor the rich textures and balanced flavors that make this dish an elegant addition to any meal plan. The combination of mushrooms and truffle oil adds depth, while asparagus provides a fresh counterbalance.

Ingredients

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 lb wild mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup dry white wine
• 1/2 cup parmesan cheese, grated
• 2 tbsp truffle oil
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 tbsp butter
• 1/4 cup fresh parsley, chopped

Instructions

1. In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
2. In a large skillet, melt the butter over medium heat.
3. Add the garlic and onion, and sauté for about 3 minutes until softened.
4. Add the mushrooms to the skillet and cook for about 5 minutes until they release their liquid.
5. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
6. Pour in the white wine and cook, stirring, until it is completely absorbed.
7. Begin adding the warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next.
8. Continue this process for about 18-20 minutes until the rice is creamy and tender.
9. Stir in the asparagus and cook for an additional 5 minutes until tender-crisp.
10. Remove from heat and stir in the Parmesan cheese and parsley.
11. Drizzle with truffle oil before serving and adjust seasoning if necessary.

Keywords: Creamy, Decadent, Risotto, Italian, Main Course

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