Creamy Mushroom Risotto Truffle (Printable)

Velvety Arborio rice with earthy mushrooms enriched by a hint of aromatic truffle oil and Parmesan.

# What You'll Need:

→ Rice & Broth

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

→ Vegetables & Aromatics

03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 1 medium yellow onion, finely chopped
06 - 3 cloves garlic, minced
07 - 14 ounces cremini or mixed mushrooms, sliced
08 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Dairy & Finishing

09 - ½ cup dry white wine
10 - ½ cup grated Parmesan cheese (plus extra for serving)
11 - 2 tablespoons heavy cream
12 - 1–2 teaspoons truffle oil
13 - Salt and black pepper, to taste

# How to Make It:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes until translucent. Stir in garlic and cook for 1 minute.
02 - Add sliced mushrooms, lightly season with salt and pepper, and cook until softened and golden, about 6 to 8 minutes. Transfer half the mushrooms to a bowl for garnish.
03 - Add Arborio rice to the skillet and toast, stirring constantly, for 1 to 2 minutes until the edges become translucent.
04 - Pour in white wine and stir until fully absorbed by the rice.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for 18 to 22 minutes until the rice is creamy and al dente.
06 - Stir in remaining butter, Parmesan cheese, heavy cream, and chopped parsley. Season with salt and black pepper to taste.
07 - Remove from heat, drizzle with truffle oil, and gently fold to combine.
08 - Plate immediately, topped with reserved mushrooms, additional Parmesan, and a sprinkle of fresh parsley.

# Expert Hacks:

01 -
  • It looks fancy but forgives you if you stir a little less than the recipes demand.
  • The mushrooms get so golden and sweet they taste like they came from a restaurant.
  • Truffle oil turns it into something you'd want to eat alone in the kitchen before anyone else gets home.
02 -
  • Don't walk away from the stove, risotto needs attention or it'll stick and scorch on the bottom.
  • If you run out of broth before the rice is done, use hot water instead of stopping halfway through.
  • Add the truffle oil only at the very end, heat kills the delicate flavor and you'll wonder where it went.
03 -
  • Use a wide, shallow pan instead of a tall pot so the rice cooks evenly and you can stir without splashing.
  • Taste the rice as you go, it should be creamy but still have a slight bite in the center when it's done.
  • If you don't have truffle oil, a pat of butter and extra Parmesan will still make it feel special.

Go Back