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mushroom risotto

Two weeks ago in my cooking class we learned how to make risotto. That was great because I’ve always wanted to make it but wasn’t sure how to. It didn’t turn out exactly how I had imagined, so I attempted to make it at home. This time I went all out with the seasonings and busted out my truffle oil to give it that perfect finish.



  • 1 cup arborio or carnaroli rice
  • 1/4 white onion, diced
  • 3 cloves garlic, minced
  • 1 rosemary sprig, chopped
  • 1/2 tsp. nutmeg
  • 2 cups hot chicken or vegetable stock
  • 4 cups hot water, approximately
  • 1/4 cup grated parmesan
  • 1 cup mushrooms, chopped
  • 1 tbsp. butter
  • 1 tsp. truffle oil
  • Salt & pepper to taste


  1. Sauté the mushrooms in a little oil, season with salt and pepper and set aside.
  2. Heat up some oil and butter in a pot and sauté the onion until translucent. Add in the garlic, rosemary, nutmeg, salt and pepper, stir and cook till fragrant. Do not add in too much salt as the parmesan cheese is also salty; season as you go.
  3. Add in the rice and mix for about a minute. Ladle in 1/2 a cup of the stock and mix till the liquid is absorbed. Add in another 1/2 cup and keep mixing till the liquid is absorbed. Repeat this process with the rest of the stock and water till the rice is cooked through. It is very important to keep stirring so the rice releases starch and gains the creamy consistency. The texture of the rice should be tender, but still firm to the bite without being crunchy.
  4. Stir in the mushrooms, parmesan and truffle oil. Adjust salt according to taste. Garnish with more parmesan and serve immediately.

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