Mushroom Risotto Truffle Oil (Printable version)

Luxurious creamy risotto with earthy mushrooms and fragrant truffle oil for an elegant dinner option.

# What you need:

→ Rice & Broth

01 - 1 ½ cups Arborio rice
02 - 5 cups warm vegetable broth

→ Mushrooms

03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter
05 - 12 ounces cremini or mixed wild mushrooms, sliced
06 - 2 cloves garlic, minced
07 - 1 small shallot, finely chopped

→ Flavor & Finish

08 - ½ cup dry white wine
09 - ½ cup freshly grated Parmesan cheese
10 - 2 tablespoons unsalted butter
11 - 1 tablespoon truffle oil
12 - 2 tablespoons fresh parsley, chopped
13 - Salt and black pepper, to taste

# How To:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and cook until browned and tender, about 6 to 8 minutes. Stir in garlic and shallot; sauté for 2 more minutes. Season with salt and pepper. Remove half of the mushrooms and set aside for garnish.
02 - Add Arborio rice to the pan and stir for 1 to 2 minutes until lightly toasted.
03 - Pour in white wine and stir until mostly absorbed.
04 - Add 1 ladleful of warm vegetable broth to the rice. Stir frequently until most of the liquid is absorbed. Continue adding broth one ladleful at a time, stirring often, until the rice is creamy and al dente, about 18 to 20 minutes.
05 - Stir in Parmesan cheese and remaining 2 tablespoons of butter until melted and creamy. Taste and adjust seasoning.
06 - Remove from heat. Drizzle with truffle oil and fold in chopped parsley.
07 - Serve immediately, topped with reserved mushrooms and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like something you'd order at a candlelit restaurant, but you made it in your own kitchen wearing sweatpants.
  • The truffle oil turns everyday mushrooms into something that smells like a forest after rain.
  • Stirring becomes meditative, and by the end you've made something creamy and comforting that feels like a small triumph.
02 -
  • If you add cold broth, the rice stops cooking and you lose that creamy momentum, so keep it simmering on a back burner the whole time.
  • Truffle oil is potent, start with a teaspoon and add more only if you want the whole dish to taste like truffles, I once overdid it and the risotto tasted like perfume.
  • Risotto waits for no one, it thickens as it sits, so have everyone at the table before you take it off the heat.
03 -
  • Stir often but not constantly, you want the rice to move and release starch, but hovering over it the whole time makes your arm tired and doesn't improve the texture.
  • Taste the rice after 18 minutes, it should be creamy with a slight bite in the center, if it's chalky keep going, if it's mushy you've gone too far.
  • Use a wooden spoon instead of metal, it's gentler on the grains and feels more traditional, which somehow makes the whole process more satisfying.

Go back