Mushroom Risotto with Truffle Oil (Printable version)
Creamy Italian risotto with mixed mushrooms and fragrant truffle oil, perfect for special dinners.
# What you need:
→ Vegetables
01 - 14 oz mixed fresh mushrooms (cremini, shiitake, or button), cleaned and sliced
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Rice & Broth
05 - 10.5 oz Arborio rice
06 - 4 1/4 cups vegetable broth, kept warm
→ Dairy & Fats
07 - 3 tbsp unsalted butter, divided
08 - 3 tbsp olive oil
09 - 2 oz Parmesan cheese, freshly grated
→ Finishing Touch
10 - 2 tbsp truffle oil
11 - Salt and freshly ground black pepper, to taste
# How To:
01 - Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed pan over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in sliced mushrooms and cook for 6 to 8 minutes until softened and any released liquid evaporates. Season with salt and pepper.
04 - Add Arborio rice to the pan and stir for 2 minutes, allowing the grains to lightly toast and edges to become translucent.
05 - Pour in a ladleful of warm vegetable broth, stirring continuously until the liquid is mostly absorbed. Repeat by adding broth one ladle at a time, stirring frequently and permitting absorption before each addition. Continue this process for 20 to 25 minutes until the rice is creamy and al dente.
06 - Stir in the remaining 2 tablespoons butter and freshly grated Parmesan until fully melted and the mixture is creamy.
07 - Remove from heat, drizzle with truffle oil, sprinkle with chopped parsley, and adjust the seasoning with salt and pepper if necessary.
08 - Serve immediately, garnished with extra Parmesan and parsley.
# Expert Advice:
01 -
- It looks restaurant-worthy but comes together in under an hour—perfect when you want to impress without stress.
- The constant stirring becomes meditative, and you end up with a dish so creamy it feels like a hug on a plate.
- One pot, minimal cleanup, and you'll have everyone asking for the recipe.
02 -
- Stir constantly—and I mean it—this isn't the time to step away to check your phone; the constant agitation is what releases the starch and creates that creamy texture.
- Keep your broth warm in a separate pot; this tiny detail prevents temperature shock to the rice and keeps everything cooking at the right pace.
- Taste the rice around minute 20 to judge doneness; it should be creamy and tender but still have a slight firmness when you bite down—that's al dente.
03 -
- Taste the rice at 20 minutes rather than blindly cooking for 25—your stovetop, pan, and broth temperature all affect timing, so trust your palate over a timer.
- The moment you finish with butter and Parmesan, the risotto will suddenly look too loose—but that's perfect; it will set slightly as it sits in the bowl and will be creamy, not gluey.