Mushroom Risotto Truffle Oil (Printable)
Creamy Italian risotto with mushrooms and fragrant truffle oil for an elegant, comforting main dish.
# What You'll Need:
→ Vegetables
01 - 10 oz mixed mushrooms (cremini, shiitake, or button), cleaned and sliced
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Rice & Broth
05 - 1 1/2 cups Arborio rice
06 - 4 cups vegetable broth, kept warm
07 - 1/2 cup dry white wine
→ Dairy
08 - 1/2 cup freshly grated Parmesan cheese (or vegetarian alternative)
09 - 2 tbsp unsalted butter
10 - 2 tbsp olive oil
→ Seasoning & Finishing
11 - 2 tbsp truffle oil
12 - Salt and freshly ground black pepper, to taste
# How-to Steps:
01 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed pan over medium heat. Add diced onions and cook until translucent, approximately 3 to 4 minutes.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Add sliced mushrooms and cook, stirring occasionally, until softened and liquids evaporate, about 6 to 8 minutes. Season lightly with salt and freshly ground black pepper.
04 - Stir in Arborio rice, coating grains with the mushroom mixture. Toast for 1 to 2 minutes until edges become translucent.
05 - Pour in white wine and cook, stirring, until most of the liquid is absorbed.
06 - Add warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding more. Continue until rice is creamy and al dente, approximately 18 to 20 minutes.
07 - Remove from heat and stir in remaining butter and grated Parmesan. Adjust seasoning with salt and pepper to taste.
08 - Plate the risotto and drizzle each serving with truffle oil. Garnish with additional chopped parsley.
# Expert Pointers:
01 -
- It feels fancy and indulgent but comes together in less than an hour without any stress.
- The truffle oil transforms something comforting into something that tastes like you've been cooking all day.
02 -
- Risotto cannot be rushed—if you dump all the broth in at once, you'll end up with rice soup instead of the creamy dream you're after.
- The type of pan matters more than you'd think; a heavy-bottomed pan distributes heat evenly and prevents scorching on the bottom.
03 -
- Keep the heat at medium or medium-low throughout—high heat will cook the rice on the outside while leaving the inside hard, and you'll miss that creamy window entirely.
- Use a wooden spoon for stirring; it won't scrape up the rice from the bottom of the pan, and it feels better in your hand for the meditative minutes this dish demands.