Mushroom Risotto

A few summers ago, my Great Uncle rented a château in Bordeaux, France. One of my uncle's friends who came on the trip made this amazing risotto one of the nights. My dad decided to try making his own version of it. The risotto he made was delicious; it almost was like the risotto from France. Because of this, I decided to make this one my way: a mushroom risotto with truffle oil and butter to add flavor. I hope you enjoy!

Ingredients: 

1 1/2 cups arborio rice

1/2 cups chicken broth 

1/2 a yellow onion

1/4 cup white wine

1 teaspoon salt

1/2 teaspoon pepper 

1 package of mushrooms (I used mixed wild mushrooms, but you could use whatever type you like)

1 tablespoon truffle butter

1 1/2 tablespoon butter

1 tablespoon olive oil

First sauté the mushrooms in 1/2 tablespoon butter and 1/2 tablespoon olive oil until fully cooked. Put the mushrooms in a bowl and save until needed. 

Cooked mushrooms

In a big pot cook the chopped onion in 1/2 tablespoon olive oil until translucent. Next, add the rice and let it cook for 1 minute, stirring constantly. Add white wine and let it cook for another minute. Add a ladle full of warm chicken broth into the pot and keep adding a ladle full every 1-2  minutes, or whenever the rice doesn't seem to have much liquid, while stirring constantly. Cook on low for about 18-20 minutes or until the rice is cooked. 

Risotto cooking

Broth

After 18-20 minutes when the rice is fully cooked, add the mushrooms, 1 tablespoon butter, 1 tablespoon truffle butter and serve. Add some parmesan cheese, and drizzle some truffle oil on top if desired. I hope you enjoy this amazing dish!