Mushroom Risotto with Truffle Oil

There's a moment when you're stirring risotto and the kitchen fills with that earthy mushroom aroma mixed with butter and garlic—that's when you know you're doing something right. I discovered this dish on a rainy evening when I had a handful of mushrooms and decided to stop overthinking dinner. What started as improvisation became the meal I now make whenever I want to feel a little fancy without the fuss. The truffle oil drizzle at the end transforms something already delicious into pure comfort.

I made this for someone who claimed they didn't like mushrooms, and they went back for seconds without thinking twice. There was this quiet moment when they tasted it—the kind that tells you the food is doing exactly what it should. Since then, this risotto has become my go-to for dinner parties where I want to cook something that feels special but still lets me actually enjoy the evening.

Ingredients

• Mixed fresh mushrooms (cremini, shiitake, or button), 400 g, cleaned and sliced: These are your flavor foundation—cremini add earthiness, shiitake bring umami depth, and button mushrooms keep things mild. Slice them fairly thick so they don't disappear into the risotto.
• Arborio rice, 300 g: This starchy Italian rice is non-negotiable; it releases its starch as you stir, creating that signature creamy texture without any cream.
• Vegetable broth, 1 L, kept warm: Warm broth matters more than you'd think—cold broth stops the cooking process and throws off your timing. Keep it simmering on a back burner.
• Unsalted butter, 3 tbsp divided: Split between the initial cooking and the final finish for maximum richness without overwhelming the delicate flavors.
• Olive oil, 3 tbsp: Use good quality here; it carries flavor and prevents the butter from burning at the start.
• Parmesan cheese, 60 g, freshly grated: Freshly grated makes all the difference—pre-grated cheese has anti-caking agents that prevent proper melting and creaminess.
• Truffle oil, 2 tbsp: This is the moment where you stop stirring and start drizzling—it's the reason people close their eyes when they taste this.
• Onion, 1 medium, finely chopped: The gentle sweetness that anchors everything else in the pan.
• Garlic cloves, 2, minced: One minute is all it takes; any longer and it turns bitter and ruins the whole mood.
• Fresh parsley, 2 tbsp chopped, plus extra for garnish: A fresh finish that cuts through the richness and reminds you that this is still, at heart, a vegetable dish.
• Salt and freshly ground black pepper, to taste: Taste as you go—risotto is forgiving if you keep adjusting.

Instructions

Wake up your pan:

Heat the olive oil and 1 tbsp butter over medium heat until the butter foams—you'll hear it before you see it. This is your signal the pan is ready.

Soften the onion:

Add your chopped onion and stir occasionally until it's translucent and sweet-smelling, about 3 minutes. Don't rush this; it's the flavor base for everything that follows.

Toast the garlic:

Add your minced garlic and stir constantly for exactly 1 minute. You want the aroma to bloom without the garlic turning brown—that's the difference between fragrant and burnt.

Coax out the mushroom magic:

Stir in your sliced mushrooms and let them cook down for 6–8 minutes, stirring occasionally. Watch the liquid they release slowly evaporate; season with salt and pepper once they've collapsed and caramelized slightly at the edges.

Toast the rice:

Add your Arborio rice and stir it constantly for 2 minutes, letting each grain get coated and warm through. You'll notice the rice grains becoming slightly translucent at the edges—that's when you know the starch is ready to release.

Begin the ritual of broth:

Add one ladle of warm broth and stir constantly, letting the rice absorb the liquid before you add the next ladle. This repetitive stirring isn't busy work—it's what coaxes the creaminess out of the rice. Continue for 20–25 minutes, tasting the rice a few times to check for that tender but still slightly firm bite.

Finish with luxury:

Once the rice is creamy and nearly tender, remove the pan from heat and stir in the remaining 2 tbsp butter and all the Parmesan cheese. Stir until melted and silky—this is called mantecatura, and it's the step that transforms good risotto into the kind you remember.

Crown it with truffle:

Drizzle the truffle oil over the top, add your fresh parsley, and taste one more time for salt and pepper. The truffle oil should be the last thing that touches the dish—a finishing flourish, not an ingredient to cook with.

Serve with intention:

Spoon into bowls immediately while it's still creamy and warm, with extra Parmesan and parsley scattered on top. Risotto waits for no one—if it sits, it tightens up.

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The best moment with this dish happens when someone takes that first bite and their shoulders relax, like they've suddenly realized everything is going to be okay. That's what risotto does—it fills the room with steam and warmth and the promise of something good. Once you understand the rhythm of stirring and waiting, adding broth and tasting, you'll make this again and again.

The Mushroom Choice That Changes Everything

Not all mushrooms behave the same way in risotto, and this is where you get to have some fun. Cremini mushrooms are reliable and earthy; shiitake bring a deeper, almost meaty umami that makes people pause mid-bite; button mushrooms keep things light and traditional. I've mixed all three and ended up with a risotto that felt more complex, with each mushroom contributing something different. If you're feeling adventurous, soak some dried porcini mushrooms first and add them to the mix—the liquid they release is liquid gold and can replace some of your broth for even more depth.

When to Break the Rules (Carefully)

There are moments when I've splashed in a shot of white wine after the garlic and before the rice, letting it bubble away for a minute before adding the mushrooms—it adds a subtle acidity that brightens everything. Other nights, I've stirred in a small splash of heavy cream right before the final butter and cheese, making it even more luxurious. The truffle oil can also be drizzled directly into individual bowls rather than into the whole pot, which lets people decide how much truffle they want. These aren't deviations from the recipe; they're conversations with the dish, little moments where you're cooking by feel rather than just following directions.

Pairing, Timing, and the Art of Not Overthinking It

A dry white wine like Pinot Grigio or even a crisp Sauvignon Blanc cuts through the richness beautifully, leaving room for the mushroom flavor to shine. Risotto is a first course in Italy, but it works perfectly as a main dish for four people, or stretch it to six as a side alongside roasted vegetables or a simple salad. The beauty of this dish is that once you understand the mechanics, you can make it any night of the week—it doesn't require fancy shopping, just attention and patience.

• Make sure your guests know risotto is best eaten immediately while it's still creamy and warm.
• If you do end up with leftovers, risotto transforms beautifully into crispy pan-fried patties the next day.
• The entire recipe can be made vegetarian without compromise, as it already is—this is food that stands on its own without needing to be anything else.

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There's something grounding about making risotto, the way it demands your presence and rewards it with something deeply satisfying. Once you've made it once, you'll make it again—not because it's complicated, but because it's simple enough to make on a regular Tuesday and elegant enough for a Saturday dinner that matters.

Recipe Questions & Answers

→ Which mushrooms work best in this risotto?

Mixed varieties like cremini, shiitake, or button mushrooms bring a balance of earthy and mild flavors perfect for this dish.

→ How do you achieve a creamy texture in the risotto?

Constant stirring while gradually adding warm vegetable broth allows the rice to release its starches, creating a smooth, creamy consistency.

→ Can I use a different oil instead of truffle oil?

While truffle oil adds a distinctive aroma, extra virgin olive oil or a mild nut oil can be used for a subtler finish.

→ What is the best way to serve this dish?

Serve immediately after finishing with fresh Parmesan and chopped parsley to maintain its creamy texture and fresh flavors.

→ Are there vegetarian-friendly substitutes for Parmesan?

Plant-based grated cheeses or nutritional yeast can provide a cheesy umami note for vegan adaptations.