Creamy Mushroom Risotto Truffle (Printable Version)

Velvety risotto featuring mixed mushrooms and a drizzle of fragrant truffle oil.

# What You Need:

→ Produce

01 - 14 oz mixed fresh mushrooms (cremini, shiitake, or button), cleaned and sliced
02 - 1 small yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped (plus extra for garnish)

→ Rice & Broth

05 - 1.5 cups arborio rice
06 - 4 cups vegetable broth, kept warm

→ Dairy

07 - 4 tbsp unsalted butter, divided
08 - 0.5 cup Parmesan cheese, freshly grated
09 - 0.25 cup heavy cream

→ Oils & Seasoning

10 - 2 tbsp olive oil
11 - 1–2 tbsp truffle oil (to finish)
12 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Heat olive oil and 2 tbsp butter in a large saucepan over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and sauté until softened and golden, about 5–7 minutes. Season lightly with salt and pepper.
04 - Add arborio rice, stirring to coat each grain, and toast for 2 minutes.
05 - Pour in a ladleful of warm vegetable broth, stirring frequently until absorbed. Continue adding broth one ladle at a time, letting each addition absorb before adding the next, stirring often. This should take about 18–20 minutes.
06 - When rice is creamy and al dente, lower heat. Stir in remaining butter, heavy cream, and Parmesan cheese until fully combined. Adjust seasoning with salt and pepper.
07 - Remove from heat and let rest for 2 minutes. Drizzle with truffle oil and sprinkle with chopped parsley before serving.

# Expert Tips:

01 -
  • The way the truffle oil hits your nose before the spoon even reaches your lips feels like dining at a restaurant
  • Despite its fancy reputation, risotto is actually forgiving and lets you adjust as you go
  • Mushrooms add such deep umami that even meat lovers forget they are eating a vegetarian dish
02 -
  • Cold broth shocks the rice and ruins the creamy texture, so keep it simmering in another pan
  • Stirring frequently is important, but you do not need to stir continuously like some recipes claim
  • The rice continues cooking after you remove it from heat, so take it off when it is slightly firmer than you want
03 -
  • Use a wide pan instead of a tall pot so the broth evaporates more evenly
  • Grate your Parmesan fresh from a block rather than buying it pregrated
  • If the risotto gets too thick, loosen it with a final splash of broth before serving

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