Ingredients:

  • 6 cups (1.4 liters) Vegetable Broth (or Chicken Broth), low sodium
  • 1 dried bay leaf
  • A sprig of fresh thyme
  • 2 tablespoons (30ml) Olive Oil
  • 1 medium Yellow Onion, finely chopped (about 1 cup)
  • 2 cloves Garlic, minced
  • 1 pound (450g) Mixed Wild Mushrooms (cremini, shiitake, oyster), sliced
  • 1 teaspoon Dried Thyme
  • 1 ½ cups (300g) Arborio Rice
  • ½ cup (120ml) Dry White Wine (Pinot Grigio)
  • ½ cup (60g) Grated Parmesan Cheese, plus extra for serving
  • 2 tablespoons (30g) Unsalted Butter
  • 1-2 teaspoons Truffle Oil (or to taste)
  • Salt and Black Pepper to taste
  • Fresh Parsley, chopped, for garnish

Instructions:

  1. Heat the broth in a saucepan with bay leaf and thyme, keep warm over low heat.
  2. In a large pot, heat olive oil over medium heat. Sauté onion until translucent, then add garlic and cook until fragrant.
  3. Add the mushrooms and dried thyme to the pot. Cook until they release their moisture and begin to brown.
  4. Add the Arborio rice and toast for 2-3 minutes, stirring constantly, until the edges are translucent.
  5. Pour in the white wine and cook, stirring, until absorbed.
  6. Add one ladleful of warm broth to the rice, stirring constantly until absorbed. Repeat this process, one ladle at a time, until the rice is creamy and al dente.
  7. Remove from heat. Stir in the Parmesan cheese, butter, and truffle oil. Season with salt and pepper to taste.
  8. Serve immediately, garnished with fresh parsley and additional Parmesan cheese.