Indulge in a decadent culinary experience with our Truffle Infused Mushroom Risotto. This recipe combines the rich, earthy flavors of truffle oil, truffle cream, truffle butter, truffle salt, truffle honey, and truffle balsamic glaze. Perfectly paired with creamy Arborio rice and sautéed mushrooms, this dish is a true celebration of truffle indulgence. Ideal for special occasions or whenever you want to treat yourself to a luxurious, restaurant-quality meal at home.

Prepare Ingredients:

In a large saucepan, heat the truffle butter over medium heat. Add the chopped onion and garlic, and sauté until translucent. Stir in the sliced mushrooms and cook until tender.

Cook the Rice:

Add the Arborio rice to the saucepan, stirring to coat it with the butter and mushrooms. Pour in the white wine and cook until it is mostly absorbed by the rice.

Add Broth Gradually:

Begin adding the vegetable broth, one cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue until the rice is creamy and cooked through, about 18-20 minutes.

Incorporate Truffle Products:

Stir in the truffle cream, truffle salt, and grated Parmesan cheese until well combined. Drizzle with truffle oil and mix thoroughly. Adjust seasoning with additional truffle salt if needed.

Finish and Serve:

Remove the risotto from heat and stir in the truffle honey and truffle balsamic glaze. Garnish with chopped fresh parsley and serve immediately, enjoying the rich and luxurious flavors.