Wild Mushrooms Truffle Risotto

nourishdeliciously.com

Tbaxter

Wild mushroom Truffle risotto, SERVES 4

12 oz trimmed wild mushrooms or combination of different mushrooms( I used a combination of chanterelles and shiitakes)

2 tablespoons vegan butter, or regular

2 tablespoons extra virgin olive oil

1 medium shallot, finely chopped

4 cloves garlic minced

½ cup dry white wine

1 tablespoon lemon juice

4 cups low sodium veggie or mushroom stock or broth

½ cup concentrated high quality mushroom soup, store bought, I used Trader Joe’s

1 teaspoon truffle powder or paste or 1 teaspoon truffle infused oil for finishing

1 cup white or whole grain Arborio rice

½ teaspoon freshly cracked black pepper

2 tablespoons scallions or parsley to serve

½ cup freshly grated Parmesan cheese, vegan, I used just like vegan Parmesan (not sponsored) or regular works well too

Directions at nourishdeliciously.com

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