Pacific Northwest American · United States

Wild Mushroom and Sage Risotto with Truffle Oil

Name: Wild Mushroom and Sage Risotto with Truffle Oil
Total time: 40 min
Yield: 4 servings
Cuisine: Pacific Northwest American
Ingredients: 1 1/2 cups arborio rice; 4 cups vegetable broth; 1 cup white wine; 1/2 cup grated Parmesan cheese; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 cup sliced wild mushrooms; 2 tablespoons chopped fresh sage; 1 teaspoon truffle oil

A creamy risotto made with wild mushrooms, fresh sage, and a drizzle of truffle oil for a rich, earthy flavor.

40 minutes4 servings

Wild Mushroom and Sage Risotto with Truffle Oil — Photo: El Nuevo Doge · CC0

Method

In a large pot, heat olive oil and butter. Add rice and toast for 2 minutes.
Add wine and stir until absorbed. Begin adding broth, one ladle at a time, stirring constantly.
When rice is tender, stir in Parmesan, mushrooms, and sage. Cook until creamy.
Finish with truffle oil and adjust seasoning. Serve warm.

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