Creamy Mushroom Risotto Truffle (Printable Version)
Velvety risotto with mixed mushrooms and truffle oil for an elegant, comforting main dish.
# What You Need:
→ Rice & Grains
01 - 1 ½ cups Arborio rice
→ Mushrooms
02 - 14 oz mixed fresh mushrooms (cremini, shiitake, button), cleaned and sliced
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Fats & Oils
05 - 2 tbsp unsalted butter
06 - 2 tbsp olive oil
07 - 2 tbsp unsalted butter (for finishing)
08 - 1–2 tbsp truffle oil
→ Liquids
09 - ½ cup dry white wine
10 - 4 cups vegetable broth, kept warm
11 - ¼ cup heavy cream
→ Cheese & Seasonings
12 - ½ cup freshly grated Parmesan cheese
13 - Fresh parsley, chopped
14 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat olive oil and 2 tbsp butter in a large, heavy-bottomed skillet over medium heat. Add onion and cook gently until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
02 - Add mushrooms and sauté until softened and golden, about 5 minutes. Season lightly with salt and pepper.
03 - Stir in Arborio rice and cook for 2 minutes, letting grains become slightly translucent at the edges.
04 - Pour in white wine, stirring constantly, and cook until mostly absorbed.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, 20–25 minutes.
06 - Lower heat. Gently stir in Parmesan cheese, heavy cream, and remaining 2 tbsp butter. Adjust seasoning with salt and pepper if needed.
07 - Remove from heat. Drizzle with truffle oil and sprinkle with chopped parsley. Serve immediately.
# Expert Tips:
01 -
- The mushrooms get deeply golden and savory, creating layers of flavor that build as you stir
- That final drizzle of truffle oil turns something already comforting into something absolutely unforgettable
- Despite feeling restaurant fancy, the technique is surprisingly forgiving and worth every minute
02 -
- Warm broth is non-negotiable, cold liquid shocks the rice and leads to uneven cooking
- Stirring frequently releases the starch that makes risotto creamy, but constant stirring can break the grains
- Truffle oil loses its potency quickly, so taste it first and add gradually rather than pouring freely
03 -
- Risotto waits for no one, so have all ingredients prepped and broth warming before you start cooking
- The final consistency should be流动, not stiff, so err on the side of slightly looser rather than too thick