Mushroom Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 mushroom risotto in a jar
  • 1 shallot, chopped
  • 2-3 garlic cloves, crushed
  • 1 tablespoon olive oil
  • ½ tablespoon butter
  • 4 cups chicken or vegetable broth
  • ½ cup Parmesan cheese, grated
  • 3-5 drops white truffle oil (optional)
  1. Heat broth in a medium saucepan and keep it at a simmer.
  2. In a medium pan, heat olive oil and butter over medium heat. Add shallots and cook stirring occasionally, about 2 min. Add garlic and cook over low hear for another minute.
  3. Increase heat to medium and add contents of the jar. Stir until the rice begins to turn opaque, about 2 minutes.
  4. Add about ½ cup of the simmering broth to the rice and cook over medium/low heat, stirring frequently, until the rice has absorbed all of the liquid.
  5. Add another ½ cup of broth and repeat.
  6. Continue adding broth and cooking until all the broth has been absorbed. This should take about 25 minutes.
  7. Stir in a bit of butter and white truffle oil (both optional). Serve risotto with grated Parmesan
Recipe by Enjoy Tribute at