Italian comfort food at its best, this Truffle Risotto is made with mushrooms and shallots sautéed in butter with arborio rice and asparagus simmered in broth and topped with Parmesan.
Bring broth to boil in saucepan set over high heat. Reduce heat to low to maintain heat.
Melt 2 tbsp butter in large high-sided skillet set over medium-high heat; cook mushrooms, and 1/4 tsp each salt and pepper for 8 to 10 minutes or until tender and starting to brown. Remove from pan.
Reduce heat to medium. Add remaining butter to skillet; cook shallots for 3 to 5 minutes or until tender. Stir in rice, and remaining salt and pepper. Cook, stirring, for 2 or 3 minutes or until rice is well coated.
Add wine; cook, stirring frequently, for 2 to 3 minutes or until most of the liquid is absorbed.
Add 1 cup broth to skillet; cook, stirring frequently, until all of the broth is absorbed. Cook for about 15 minutes, gradually adding remaining broth, 1 cup at a time, and stirring frequently after each addition until all of the broth is absorbed before the next addition. Stir in asparagus and sautéed mushrooms; cook for 10 to 15 minutes or until asparagus and rice are tender.
Remove from heat; stir in Parmesan and lemon juice. (If risotto is too thick, stir in more broth or water.) Sprinkle with chives and drizzle with truffle oil. Serve with extra Parmesan. Serve immediately.
If shimeji mushrooms are unavailable, substitute a medley of your favorite mushrooms. Try a mix of cremini, oysters and shiitake mushrooms.
If you’re a fan of Italian comfort food, this rich and creamy truffle risotto will definitely satisfy your craving. Made in the traditional style with Arborio Rice from Mahatma® Rice, perfectly crafted for risotto dishes, cooked in dry white wine with sautéed vegetables and simmered in warm broth. What makes the arborio rice special is that when the medium grains are stirred with the hot broth, the starch is released making for a creamy texture that makes any added cream unnecessary.
With the addition of sliced mushrooms, shallots and aspargus all topped with Parmesan and truffle oil, you’ll be wanting to make this tasty variety again and again.
Aside from choosing the right rice, it is also important to let the dry white wine cook off when simmering with the toasted rice and also mix in hot broth a little at a time to help releases the starch. For more tips, check out our guide to preparing the perfect risotto.