# Truffle Risotto

## Cook Time

40 minutes

## Prep Time

10 minutes

## Servings

4

## Ingredients

### Risotto:
- 2 tablespoons olive oil
- 1 shallot, peeled and minced
- 3 garlic cloves, peeled and minced
- 1 cup arborio rice
- 1/4 cup white wine
- 3 1/2 cups vegetable or chicken broth
- 1/2 cup grated parmesan
- Salt and black pepper, to taste
- Crushed red pepper flakes

### Roasted Mushroom Topping:
- 3 cups mixed wild mushrooms, sliced
- 2 tablespoons olive oil
- Pinch fresh or dried rosemary leaves
- Pinch fresh or dried thyme leaves
- 2 garlic cloves, peeled and minced
- 1/2 teaspoon salt
- Pinch of black pepper
- 2-3 teaspoons TRUFF White Truffle Oil
- 1/4 cup fresh basil, chopped
- Crushed red pepper flakes and grated parmesan cheese

## Instructions

01. Preheat the oven to 400°F  
02. Heat oil in a large pot.  
03. Once heated, add the shallots and garlic, and sauté for three minutes or until tender.  
04. Add the rice to the skillet, stir to combine and sauté for two minutes.  
05. Deglaze with wine and continue to cook until the wine has evaporated, about two minutes.  
06. Add 1 cup of broth, stir to combine, and bring to a simmer.  
07. Simmer, stirring occasionally, until the broth has mostly absorbed into the rice. Add another cup of broth and continue the process, until the rice is tender and lightly soupy.  
08. Add the parmesan cheese to the rice, stir to combine, and season to taste with salt, pepper, and crushed red pepper flakes.  
09. Add the sliced mushrooms to a prepared baking sheet in an even layer.  
10. Drizzle the mushrooms with olive oil and season with rosemary, thyme, garlic, salt, and pepper.  
11. Roast for 20-30 minutes or until the mushrooms are tender and slightly crisp around the edges.  
12. Remove from the oven and set aside.  
13. Divide risotto between plates or bowls and top with roasted mushrooms.  
14. Drizzle each dish with TRUFF White Truffle Oil and sprinkle with chopped basil before serving.