Creamy Mushroom Risotto Truffle (Printable Version)
Tender mushrooms and creamy Arborio rice finished with a fragrant drizzle of truffle oil.
# What You Need:
→ Rice & Broth
01 - 1 ½ cups Arborio rice
02 - 5 cups vegetable broth, warmed
→ Vegetables
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 14 ounces mixed mushrooms (cremini, shiitake, button), sliced
→ Dairy
08 - 2 tablespoons unsalted butter (for finishing)
09 - ½ cup freshly grated Parmesan cheese
10 - ¼ cup heavy cream
→ Seasoning & Garnish
11 - ½ cup dry white wine
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons fresh parsley, chopped
14 - 2 teaspoons truffle oil
# How to Make It:
01 - Melt 2 tablespoons butter with 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until translucent.
02 - Add minced garlic to the skillet and cook for 1 minute until aromatic.
03 - Add sliced mushrooms and cook, stirring occasionally, for 6 to 8 minutes until moisture evaporates and mushrooms begin to brown.
04 - Incorporate Arborio rice into the pan and toast for 1 to 2 minutes until the grains appear opaque.
05 - Pour in dry white wine and stir continuously until mostly absorbed.
06 - Add warm vegetable broth, one ladleful at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue until rice is creamy and al dente, about 20 to 25 minutes.
07 - Reduce heat and stir in remaining butter, Parmesan cheese, and heavy cream. Season with salt and freshly ground black pepper to taste.
08 - Remove from heat. Drizzle truffle oil over the risotto and sprinkle chopped parsley before serving.
# Expert Tips:
01 -
- It tastes like restaurant-quality elegance but comes together in under an hour at home.
- The truffle oil transforms a simple dish into something that feels genuinely special, without pretension.
- Stirring the pot becomes this surprisingly meditative, therapeutic ritual.
02 -
- Cold broth will stop the cooking momentum; always keep that pot of broth warm and nearby, not sitting cold on the stove.
- The rice continues to absorb liquid even after you stop cooking, so if your risotto seems a tiny bit looser than you'd like, it'll firm up slightly as it sits—this is actually ideal because it means it won't congeal as it cools.
- Truffle oil is genuinely potent, and a heavy hand with it can make the dish taste artificial; a teaspoon per serving is plenty, sometimes less.
03 -
- Use a wide, shallow skillet rather than a tall pot so the risotto spreads out and the rice cooks evenly; narrow pots create hot spots and uneven cooking.
- Add the Parmesan and butter right at the end, off the heat, so they don't break or separate from the heat—this final addition is called the mantecatura, and it's what pushes good risotto into silky, restaurant-quality territory.