Truffle Mushroom Risotto Recipe | PEKIS Recipes

Ingredients

• Arborio rice – 300 g (1 ½ cups)
• Vegetable or mushroom broth – 1 L (4 ¼ cups)
• Mushrooms (porcini, cremini, or shiitake), sliced – 250 g (8.8 oz)
• Shallots, finely chopped – 2 small (about 80 g / 2.8 oz)
• Garlic, minced – 2 cloves
• White wine (dry, such as Sauvignon Blanc) – 125 ml (½ cup)
• Truffle oil – 15 ml (1 tbsp)
• Butter – 30 g (2 tbsp)
• Parmesan cheese, grated – 50 g (½ cup)
• Olive oil – 15 ml (1 tbsp)
• Salt – 2 g (½ tsp)
• Black pepper, freshly ground – 1 g (¼ tsp)
• Fresh parsley or chives, chopped (for garnish) – 10 g (2 tbsp)
• Fresh truffle, shaved (optional) – 5 g (0.18 oz)