Creamy Mushroom Risotto with Truffle Oil (Print Version)
A luxurious, velvety risotto featuring earthy mushrooms and finished with fragrant truffle oil for an elegant meal.
# What You Need:
→ Mushrooms
01 - 14 oz mixed fresh mushrooms (cremini, shiitake, button), cleaned and sliced
→ Rice
02 - 10.5 oz Arborio rice
→ Vegetables & Aromatics
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
→ Liquids
05 - 4 cups vegetable stock, heated
06 - ½ cup dry white wine
→ Dairy
07 - 4 tablespoons unsalted butter, divided
08 - 2 oz freshly grated Parmesan cheese
→ Finishing
09 - 2 tablespoons extra virgin olive oil
10 - 1 to 1.5 teaspoons truffle oil
11 - Salt and freshly ground black pepper to taste
12 - Fresh parsley, chopped for garnish (optional)
# How to Prepare:
01 - Heat the olive oil and half the butter in a large heavy-bottomed pan over medium heat. Add the onions and sauté for 3 minutes until translucent.
02 - Add the garlic and cook for 1 minute. Stir in the mushrooms and cook for 5 to 7 minutes until soft and golden, stirring often.
03 - Pour in the rice, stirring to coat the grains in the oil and butter. Toast for 2 minutes until edges are translucent.
04 - Pour in the white wine and stir until absorbed.
05 - Add a ladleful of hot vegetable stock, stirring continuously. When the stock is mostly absorbed, add another ladleful. Repeat, stirring often, until the rice is creamy and al dente, approximately 18 to 20 minutes.
06 - Remove from heat. Stir in the remaining butter and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
07 - Serve immediately, drizzled with truffle oil and garnished with fresh parsley if desired.
# Expert Advice:
01 -
- The truffle oil transforms an already delicious dish into something restaurant worthy without any complicated techniques.
- Its the perfect recipe for when you want to impress someone but also need the comfort of stirring something simple and reliable.
02 -
- Never rinse the rice before cooking or youll wash away the crucial starch that gives risotto its signature creaminess.
- The stock must be kept hot in a separate pot while youre cooking, as cold stock will interrupt the cooking process and result in uneven texture.
03 -
- Keep a separate small pan to sauté late additions like extra mushrooms that you can fold in right at the end for textural contrast against the creamy rice.
- Store truffle oil in the refrigerator after opening to preserve its delicate aroma longer, and always buy the smallest bottle you can since it loses potency over time.