Creamy Mushroom Truffle Risotto (Print Page)
A luxurious Italian classic combining Arborio rice with earthy mushrooms, Parmesan, and a finishing drizzle of fragrant truffle oil.
# What You Need:
→ Produce
01 - 14 oz mixed mushrooms (cremini, shiitake, button), cleaned and sliced
02 - 1 small onion, finely diced
03 - 2 shallots, finely diced
04 - 2 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped (plus more for garnish)
→ Grains
06 - 1 ½ cups Arborio rice
→ Dairy
07 - ¼ cup unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese
09 - ¼ cup heavy cream
→ Liquids
10 - ½ cup dry white wine
11 - 4 cups vegetable stock, kept warm
→ Finishing
12 - 2 tbsp truffle oil
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat half the butter (2 tbsp) in a large, heavy-bottomed pan over medium heat. Add the onion and shallots; sauté for 2–3 minutes until softened and translucent.
02 - Stir in the garlic and cook for 1 minute, then add the sliced mushrooms. Sauté for 5–7 minutes until mushrooms are deeply browned and have released their moisture.
03 - Add the Arborio rice and stir to coat in the butter and mushroom mixture; cook for 2 minutes until the rice edges look translucent.
04 - Pour in the white wine and stir until almost fully absorbed.
05 - Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue this process for about 20 minutes, or until the rice is creamy and al dente.
06 - Reduce heat to low. Stir in the remaining butter, Parmesan cheese, and heavy cream until melted and creamy. Season with salt and pepper.
07 - Remove from heat. Drizzle with truffle oil and sprinkle with fresh parsley. Serve immediately, garnished with extra Parmesan if desired.
# Expert Tips:
01 -
- The aroma that fills your kitchen while making this risotto will make everyone drift toward the kitchen with that what are you cooking look in their eyes.
- Its actually quite forgiving despite its fancy reputation, and that magical moment when everything comes together into creamy perfection feels like a personal triumph every single time.
02 -
- I once rushed the process by adding too much stock at once and ended up with rice soup instead of risotto, so patience truly is the secret ingredient here.
- The risotto will continue thickening after you remove it from heat, so serve it immediately while it still has that perfect flowing consistency.
03 -
- Store leftover truffle oil in the refrigerator to preserve its aroma, but always let it come to room temperature before drizzling for maximum flavor impact.
- When reheating leftover risotto, add a splash of warm stock and a small pat of butter to restore its creamy consistency.