To capture the essence of fall with a touch of luxury, here is a recipe for Risotto with Wild Mushrooms and Truffle Oil . This dish combines the earthy flavors of wild mushrooms with the rich aroma of truffle oil for a truly gourmet result.

Risotto with Wild Mushrooms and Truffle Oil

Ingredients:

• 250 g of arborio rice
• 500 g wild mushrooms, cleaned and sliced
• 1 liter of hot vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 100 ml of dry white wine
• 60 ml truffle oil
• 50 g grated Parmesan
• Fresh parsley, chopped
• Salt and pepper to taste
• Olive oil

Instructions:

1. Prepare the Mushrooms:

   • In a pan, heat a little olive oil and sauté the mushrooms until golden brown. Reserve some for garnish.

2. Cook the Risotto:

   • In a large saucepan, sauté the onion and garlic in olive oil until translucent.
   • Add the rice and stir until well coated with oil and lightly toasted.
   • Pour in the white wine and let reduce completely.
   • Gradually add the hot broth, a ladleful at a time, stirring constantly until the rice is creamy and al dente.

3. Finalize the Dish:

   • Stir in the sautéed mushrooms, truffle oil and Parmesan. Season with salt and pepper.
   • Mix well until everything is hot and creamy.

4. Serve:

   • Serve the risotto in warm bowls. Garnish with the reserved mushrooms, a drizzle of truffle oil, fresh parsley, and a little Parmesan.