Creamy Mushroom Risotto with Truffle Oil

The first time I made mushroom risotto with truffle oil, my kitchen windows steamed up against the autumn chill outside. There's something almost meditative about the rhythm of stirring risotto, watching each ladleful of stock disappear into the rice. The earthy aroma of mushrooms mingling with that distinct truffle fragrance still transports me to that rainy evening when I decided comfort food needed an upgrade.

Last winter, I made this for a small dinner party where nobody was talking much at first. As the risotto was served and that first hit of truffle scent reached everyone, the atmosphere completely changed. Even my friend who swears she doesnt like mushrooms asked for seconds, bowl outstretched like Oliver Twist asking for more.

Ingredients

• Mixed Mushrooms: Using a variety creates layers of flavor, but Ive discovered that cremini alone works perfectly fine when thats all you have.
• Arborio Rice: This starchy short-grain rice releases its starch slowly, creating that signature creamy texture without cream.
• White Wine: Adds acidity that balances the richness, but Ive substituted a splash of lemon juice and extra stock when I had no wine.
• Truffle Oil: Just a few drops transform the entire dish, but Ive learned the hard way that more isnt always better.

Instructions

Develop the base flavors:

Heat the olive oil and 30g butter in a large pan, then add your chopped onions and let them turn translucent and fragrant. Youll know theyre ready when they become soft and slightly golden around the edges.

Bring in the mushrooms:

Add the garlic and stir for just a minute until aromatic, then mix in all those beautiful mushrooms. Watch them transform from plump to golden as they release their moisture and concentrate their flavor.

Toast the rice:

Add the Arborio rice and stir it through the mushroom mixture until every grain is glistening with oil and butter. This coating helps the rice release its starch more gradually for that perfect texture.

Begin the liquid ritual:

Pour in the wine and enjoy that satisfying sizzle as it hits the hot pan. Stir until completely absorbed before moving to the stock.

Practice patience:

Now comes the meditative part, adding hot stock one ladleful at a time, stirring gently but consistently. The risotto will tell you when its ready for more liquid when you can draw a spoon through it and it briefly holds its shape.

Finish with richness:

Once the rice is just tender with a slight bite, remove from heat and fold in the remaining butter and Parmesan. This final enrichment called mantecatura is what gives restaurant-quality risotto its luxurious texture.

Crown with truffle:

Serve immediately in warmed bowls, finishing each portion with a delicate drizzle of truffle oil. Remember that truffle oil is potent, so start with less than you think you need.

Save to Pinterest

My partner once joked that I use risotto as therapy, and theres probably some truth to that. During a particularly stressful week last year, I made this three times, finding comfort in the routine of stirring and the dependable transformation of simple ingredients into something so much greater than their parts.

The Art of Stirring

Contrary to popular belief, you dont need to stir risotto constantly, just frequently and with purpose. Ive found that a wooden spoon works best, gently scraping the bottom of the pan to prevent sticking while helping the rice release its starch gradually. When my mind wanders during cooking, the risotto reminds me to pay attention with a gentle sizzle that says it needs more liquid.

Perfect Pairings

This risotto pairs beautifully with simple, bright flavors that cut through its richness. A salad of bitter greens dressed with lemon vinaigrette creates the perfect contrast, while a glass of crisp white wine like Pinot Grigio completes the experience. When I serve this for guests, I deliberately keep the accompaniments minimal to let the risotto be the undisputed star of the meal.

Making It Your Own

While this recipe has a luxurious reputation, its actually quite adaptable to what you have on hand. Ive made versions with button mushrooms alone when thats all I could find, and used vegetable bouillon cubes when fresh stock wasnt available.

• For extra umami, steep a few dried porcini mushrooms in hot water, then add both the mushrooms and their soaking liquid to the risotto.
• Stir in fresh herbs like thyme or tarragon along with the parsley for a different aromatic profile.
• For a heartier version, fold in some roasted butternut squash or sweet potato cubes at the final stage.

Save to Pinterest

Mushroom risotto with truffle oil isnt just a meal, its a small celebration on a plate. Whether youre making it for yourself after a long day or sharing it with friends on a special occasion, its one of those dishes that reminds us how transformative simple ingredients can be.

Recipe FAQs

→ What type of rice works best for risotto?

Arborio rice is ideal because its higher starch content creates the creamy texture without the need for heavy cream. Other short-grain Italian varieties like Carnaroli or Vialone Nano work similarly well. Avoid long-grain rice as it won't develop the desired consistency.

→ Why is constant stirring important?

Continuous stirring releases the rice's natural starches into the cooking liquid, which creates the signature creamy sauce. It also ensures even heat distribution and prevents sticking. This is what distinguishes risotto from pilaf or other rice preparations.

→ Can I prepare this dish ahead of time?

While risotto is best served immediately, you can prepare components in advance. Cook the mushrooms and aromatics ahead, and keep warm stock ready. Add rice and begin the gradual stock additions just before serving for optimal texture and creaminess.

→ What makes truffle oil the finishing touch?

Truffle oil adds a distinctive earthy, luxurious aroma that complements the mushroom flavors. Its fragrance is volatile, so it's drizzled just before serving to preserve its aromatic qualities. This transforms the dish from elegant to restaurant-quality.

→ How do I achieve al dente rice in risotto?

Al dente risotto rice should be tender yet with a slight firmness in the center when bitten. This typically takes 18-20 minutes of gradual stock additions. Stop adding stock when the rice reaches this texture—it should flow slightly on the plate rather than being mushy or crunchy.