Mushroom Risotto with Truffle Oil (Printable version)
A creamy risotto combining mushrooms and aromatic truffle oil for a comforting Italian dish.
# What you need:
→ Mushrooms
01 - 10 oz cremini or mixed mushrooms, sliced
02 - 1 tbsp unsalted butter
→ Rice & Aromatics
03 - 1 tbsp olive oil
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 1/2 cups arborio rice
→ Liquids
07 - 1/2 cup dry white wine
08 - 4 cups vegetable broth, kept warm
→ Finish & Garnish
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tbsp unsalted butter
11 - 1–2 tbsp truffle oil
12 - Salt and freshly ground black pepper, to taste
13 - Chopped fresh parsley, for garnish (optional)
# How To:
01 - Heat 1 tbsp butter in a large skillet over medium heat. Add the mushrooms and cook until golden and their liquid has evaporated, about 6–8 minutes. Set aside.
02 - In a large saucepan, heat olive oil over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute.
03 - Add the arborio rice, stirring to coat each grain with oil. Toast for 2 minutes until edges become translucent.
04 - Pour in the white wine and stir until fully absorbed.
05 - Add warm vegetable broth, one ladleful at a time, stirring often. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20–25 minutes.
06 - Stir in the sautéed mushrooms, Parmesan cheese, and 2 tbsp butter. Season with salt and pepper.
07 - Remove from heat and drizzle with truffle oil. Gently mix, then serve immediately, garnished with chopped parsley if desired.
# Expert Advice:
01 -
- The way the rice transforms into something impossibly creamy without any heavy cream is pure kitchen magic
- One taste of that truffle finish and you'll understand why restaurant risotto costs so much
02 -
- Never rinse the rice before cooking, because you need that surface starch to create the creamy texture
- Letting the broth get absorbed too slowly between additions means your heat is too low
03 -
- Don't step away from the stove, because risotto demands your full attention and rewards it generously
- Letting the risotto rest for 2 minutes off heat before serving helps it settle into perfect creaminess