Mushroom Truffle Risotto (Print Version)

Creamy risotto featuring mixed mushrooms and a finishing touch of truffle oil for rich flavor.

# What You Need:

→ Rice

01 - 1 ½ cups Arborio rice

→ Mushrooms

02 - 14 oz mixed mushrooms (cremini, shiitake, button), sliced

→ Aromatics

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine

→ Dairy

07 - 3 tbsp unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese

→ Oils & Seasoning

09 - 2 tbsp olive oil
10 - 1–2 tbsp truffle oil (to finish)
11 - Salt and freshly ground black pepper, to taste
12 - 2 tbsp chopped fresh parsley (optional, for garnish)

# How to Prepare:

01 - Heat the olive oil and 1 tablespoon butter in a large, heavy-bottomed saucepan over medium heat. Add the onions and cook until translucent, about 3 minutes. Stir in the garlic and cook for 1 minute more.
02 - Add the mushrooms and sauté until they are tender and any released liquid has evaporated, about 6–8 minutes.
03 - Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
04 - Pour in the white wine and stir until mostly absorbed.
05 - Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful. Continue until the rice is creamy and al dente, about 20–25 minutes.
06 - Remove the pan from heat. Stir in the remaining 2 tablespoons butter and Parmesan cheese. Season with salt and pepper to taste.
07 - Drizzle with truffle oil and gently mix. Garnish with fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • Restaurant quality results with surprisingly simple technique
  • The truffle oil finish makes everything feel fancy and expensive
  • Mushrooms add so much umami you will not miss having meat
02 -
  • Constant stirring is essential for proper starch release and that creamy texture
  • Adding cold broth shocks the rice and creates an uneven texture
  • Truffle oil is potent—start with less and add more to taste
03 -
  • Grate your own Parmesan fresh—the pre-grated stuff does not melt as smoothly
  • Let the risotto rest for 2 minutes off heat before serving for the perfect texture

Go Back