Amazing Easy Creamy Truffle Risotto recipe
This creamy risotto is rich, luxe, and a vegan date night dinner triumph. It’s deliciously decadent and infused with all the aromas of white wine and truffles. Did someone say “a vegan dinner to impress?” - because that’s just what this tasty truffle risotto is.
Servings 4 people
Ingredients
- 2½ cups (250g) Oyster Mushrooms Sliced (optional)
- 2 tbsp Vegan Butter
- 2 Shallots or 1 onion chopped
- 1½ cups (240g) Risotto Rice I use Arborio
- ½ cup (110ml, 1,2dl) Dry White Wine optional (can be substituted with vegetable stock and 2 tbsp white wine vinegar)
- 1 cup (2,3dl) Vegetable Stock
- 5 tbsp Nutritional Yeast optional
- ½ Italian Black Truffle or other truffle, finely sliced
- 1-2 tsp Thyme
- ¼ tsp Ground Black Pepper
- Salt to taste
Topping
- 3-5 tbsp Roasted Pine Nuts
Instructions
Making risotto on the stove
- Melt the vegan butter in a sauté pan and add the chopped shallots and sliced oyster mushrooms. Cook for 2-3 minutes while stirring occasionally. Season with thyme and a little salt.
- Next, add the Arborio rice and stir to combine. Let the rice cook for a minute while it soaks up the butter and flavors. Pour in the white wine and stir to combine. Let the rice simmer while stirring until the wine is absorbed.
- Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.Now, add the rest of the seasoning, nutritional yeast, and the finely sliced truffles. Combine and plate up. Serve with a topping of roasted pine nuts.Enjoy.
Making instant pot truffle risotto
- Prep the ingredients. Dice the shallots and slice the onions.
- Turn the Instant Pot onto SAUTE mode. Add 2 tablespoons of vegan butter to the Instant Pot and let melt.Add the shallots and mushrooms and sauté 3-4 minutes, while stirring frequently.
- Next, add the Arborio rice and saute for 2-3 minutes, stirring frequently. Now, pour in the vegan white wine and deglaze the pan. Scrape the bottom to make sure there isn't anything stuck to the bottom of the pot. (We want all the flavor to infuse the rice)
- Hit the CANCEL button on the Instant Pot.Add the vegetable stock, salt, pepper, thyme, truffle slices, and nutritional yeast. Stir to combine everything.
- Put the lid on the Instant Pot and set it on MANUAL mode for 5 minutes. Once the 5 minutes are done, QUICK RELEASE the steam valve and let the steam escape. Remove the lid carefully once all the steam has stopped coming out of the valve.Taste test and add more salt and pepper if needed. Serve the creamy truffle risotto topped with fresh herbs and roasted pine nuts.
