Mushroom Risotto Truffle Oil

I was standing in a tiny Rome kitchen, watching my landlord's nonna stir a pot with one hand and wave the other like she was conducting an orchestra. She didn't measure anything, just tossed rice into shimmering butter and kept ladling broth until the risotto looked right. That night taught me risotto isn't a recipe, it's a rhythm.

The first time I made this for friends, I panicked halfway through because the rice looked dry and stubborn. My friend poured me wine, told me to relax, and suddenly the risotto started to soften and turn silky. We ended up eating it straight from the pan, standing around the stove, and it became one of those nights we still talk about.

Ingredients

• Arborio rice: The short, starchy grains are what make risotto creamy without any cream, so don't swap it for long-grain rice or you'll end up with soup.
• Vegetable broth: Keeping it warm on a back burner means the rice cooks evenly and doesn't seize up when you add cold liquid.
• Cremini or mixed wild mushrooms: Cremini are earthy and reliable, but mixing in shiitake or oyster mushrooms adds layers of flavor that make every bite different.
• Garlic and shallot: These two together create a sweet, aromatic base that doesn't overpower the mushrooms but makes everything taste richer.
• Dry white wine: It brightens the whole dish and cuts through the butter, I learned this after making a batch without it and wondering why it tasted flat.
• Parmesan cheese: Freshly grated melts into the risotto like a dream, the pre-shredded stuff clumps and never quite disappears.
• Truffle oil: A little goes a long way, it's the final drizzle that makes people close their eyes and ask what you did differently.
• Fresh parsley: Adds a pop of green and a hint of freshness that keeps the dish from feeling too heavy.

Instructions

Brown the mushrooms:

Heat olive oil and butter in a large skillet over medium heat, then add the sliced mushrooms and let them sit undisturbed for a minute before stirring. They'll release moisture, then start to caramelize and smell nutty, which takes about 6 to 8 minutes, then stir in garlic and shallot until fragrant and set half aside for garnish.

Toast the rice:

Add Arborio rice to the pan with the remaining mushrooms and stir it around for a minute or two until the edges turn translucent and it smells faintly toasted. This step keeps the grains from turning mushy later.

Deglaze with wine:

Pour in the white wine and stir until it's mostly absorbed and the pan smells bright and a little acidic. The rice will start to soften just a bit.

Add broth gradually:

Ladle in warm broth one scoop at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. It feels slow, but this is where the starch releases and the risotto gets creamy, it takes about 18 to 20 minutes total.

Finish with cheese and butter:

Stir in Parmesan and the remaining butter until everything melts into a glossy, cohesive mixture. Taste it now and add salt and pepper if it needs it.

Drizzle and garnish:

Remove the pan from heat, drizzle truffle oil over the top, and fold in chopped parsley. Serve immediately with the reserved mushrooms scattered on top.

Save

One rainy Sunday, I made this and ate it alone with a glass of wine and a book. The windows were steamed, the kitchen smelled like earth and butter, and for a little while everything felt perfectly quiet and exactly right.

Making It Your Own

You can stir in a splash of heavy cream at the end if you want it even richer, or swap the cremini for porcini if you find them dried or fresh. I've also made this with a mix of mushrooms from the farmers market, and it always turns out a little different and a little special.

What to Serve Alongside

This risotto is rich enough to be the main event, but a simple arugula salad with lemon and shaved Parmesan cuts through the creaminess. A crisp Pinot Grigio or a buttery Chardonnay makes it feel like a real occasion, even if it's just a Wednesday.

Storage and Reheating

Risotto doesn't love the fridge, it gets thick and gummy, but you can revive leftovers by adding a splash of broth or water and stirring over low heat. Sometimes I'll shape cold risotto into patties, pan-fry them in butter, and call them arancini-adjacent, which is a fancy way of saying delicious rice cakes.

• Store leftovers in an airtight container in the fridge for up to two days.
• Reheat gently on the stove with added liquid, stirring constantly to bring back the creaminess.
• For a vegan version, use vegan butter and skip the Parmesan or use a plant-based alternative.

Save

This risotto has a way of making ordinary evenings feel a little more elegant, a little more intentional. I hope it does the same for you.