02 Step
Recipe View
Sauté the Aromatics and Mushrooms (10 minutes): In a large saucepan or Dutch oven, melt the butter along with the truffle oil over medium-high heat. Add the chopped onion, minced shallots, and minced garlic. Cook, stirring occasionally, until the onion begins to soften and become translucent, about 2 minutes. Add the sliced fresh button mushrooms and continue to cook until they soften and begin to release their liquid. Stir in the chopped chanterelles and cook for another 3 minutes, allowing their flavors to meld.
Monserrat Haley
Aug 28, 2024This risotto was absolutely divine! The truffle oil really elevated the dish, and the Gorgonzola was the perfect finishing touch.
Jan Barrowsrunolfsdottir
Apr 14, 2024The tip about using the chanterelle soaking liquid was genius! It added so much depth of flavor.
Jerald Lindgren
Jan 25, 2024I was a bit intimidated to make risotto, but this recipe was so easy to follow. The result was restaurant-quality!
Marty Abernathy
Jan 15, 2024I used a mix of wild mushrooms from my local farmer's market, and it was incredible. I'll definitely be making this again!