Gourmet Vegetarian Risotto With Truffle Oil Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat vegetable broth over medium heat and keep it simmering.
• STEP 2.In a separate large saucepan, melt butter and olive oil over medium heat. Add onions and garlic, and sauté until translucent.
• STEP 3.Add Arborio rice to the saucepan and stir to coat the grains with the butter and oil mixture. Cook for a few minutes until the rice becomes slightly translucent around the edges.
• STEP 4.Pour in the white wine and stir until it is absorbed by the rice.
• STEP 5.Begin adding the simmering vegetable broth, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process until the rice is cooked al dente, which should take about 20 minutes.
• STEP 6.While the risotto is cooking, heat a separate pan with olive oil and sauté the mushrooms, asparagus, and peas until they are tender.
• STEP 7.Once the rice is cooked, stir in the sautéed vegetables and season with salt and pepper to taste.
• STEP 8.Serve the risotto hot, drizzled with truffle oil and garnished with grated Parmesan cheese and fresh herbs.
• STEP 9.Enjoy this gourmet vegetarian risotto as a main course or as a side dish alongside roasted vegetables or grilled tofu.

Cooking Tips

• Use a good quality vegetable broth for the best flavor in the risotto.
• Stir the risotto constantly while adding the broth to ensure even cooking and a creamy texture.
• Add the vegetables at the end to retain their vibrant colors and crispness.
• Adjust the amount of truffle oil according to your preference, as it has a strong flavor.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water to the risotto and heat it gently on the stovetop, stirring occasionally.
• Serve the reheated risotto hot, garnished with additional truffle oil and grated Parmesan cheese, if desired.