The Creamiest Mushroom & Truffle Risotto Recipe You'll Ever Need!

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What’s up, y’all?! In this video, I’ll show you the most perfect mushroom and truffle risotto recipe. I’ll give you step by step instructions on everything from cooking the mushrooms to making sure that the rice is perfectly cooked through and sooo creamy! One thing about this recipe is that it is totally customizable. You can literally add whatever type of ingredients you want to risotto because it is such a great base for all types of interesting flavor combinations! Obviously I’m sticking with the mushroom theme for this recipe, but feel free to experiment! The most important thing to remember is this ratio: 1 part rice to 4 parts stock.

INGREDIENTS
- 1 ½ cups of arborio rice
- about 6-7 cups of stock (I used mushroom)
- butter
- olive oil
- 1 cup sliced mushrooms (I used button and baby portobello)
- ½ small red onion, finely diced
- fresh thyme
- minced garlic
- ¼ cup white wine
- parmesan cheese
- salt and pepper, to taste
- parsley
- 1 tsp truffle oil

All given measurements are an approximation and meant to be tailored to suit your individual preferences and dietary needs!

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