Wild Mushroom Risotto

Creamy, earthy, and hearty enough to stand alone, Wild Mushroom Risotto pairs perfectly with Coffee Rubbed Steak.


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 8 ounces fresh wild mushrooms (shiitake, cremini, oyster), chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/4 cup white wine
  • 34 cups chicken or vegetable broth
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon truffle oil (optional)


  1. Heat the oil and butter in a large, heavy sauce pan. Saute the onion until tender, about 5 minutes. Add the mushrooms and garlic and continue to saute until the mushrooms are tender and moisture is absorbed, about 10 minutes.
  2. Add the rice and the wine. Stir until the wine is absorbed, about 1 minute. Add broth one cup at a time, stirring the rice continuously after each addition until fully absorbed. Rice is done when tender and creamy, about 25 minutes. Remove from heat and stir in Parmesan cheese. Drizzle with truffle oil.