Mushroom Risotto Recipe
local mushroom, summer truffle, grana padano, pea shoot | v, gs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Mushroom Risotto
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until soft and translucent, about 3-4 minutes.
Add Rice
Stir in the Arborio rice, cooking for 1-2 minutes until the grains are well-coated with oil and slightly toasted.
Incorporate Broth
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Finish with Cheese
Once the rice is cooked, remove from heat. Stir in the grated Grana Padano cheese, salt, and black pepper. Adjust seasoning to taste.
Serve
Plate the risotto and garnish with shaved summer truffle and pea shoots. Serve immediately.