Mushroom risotto
Italian mushroom risotto: creamy and tasty with a drizzle of truffle oil to finish.
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Cooking tools:
- Saucepan
- Ladle
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Stove
Ingredients
- 4 c (1 L) vegetable broth
- 2 ½ tbsp (35g) unsalted butter
- 8 oz (200g) Cremini mushrooms, thinly sliced
- 2 tbsp olive oil
- 1/4 onion, peeled and finely chopped
- 1/2 c (100g) Arborio rice
- 1/4 c (50 ml) white wine
- 1/4 c (40g) shredded Parmesan
- 1 pinch of salt
- 1 pinch of pepper
- Truffle oil
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