Mushroom Risotto with Truffle Oil (Print View)

Creamy Italian risotto with sautéed mushrooms, fragrant truffle oil, and a touch of Parmesan cheese.

# What You Need:

→ Rice

01 - 1 ½ cups arborio rice

→ Mushrooms

02 - 14 oz mixed fresh mushrooms (cremini, shiitake, button), sliced

→ Vegetables & Aromatics

03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 5 cups vegetable broth, kept warm
06 - ¼ cup dry white wine

→ Dairy

07 - 3 tbsp unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese

→ Finishing

09 - 2 tbsp truffle oil
10 - Salt and freshly ground black pepper, to taste
11 - Fresh parsley, chopped, for garnish (optional)

# How to Make It:

01 - Heat 1 tablespoon butter in a large saucepan over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent. Stir in minced garlic and cook for 1 additional minute.
02 - Add sliced mushrooms and sauté for 5 to 7 minutes, stirring occasionally, until browned and softened. Season with salt and pepper.
03 - Incorporate arborio rice and toast for 2 minutes, stirring constantly until grains show slight translucency at the edges.
04 - Pour in dry white wine and stir continuously until mostly evaporated.
05 - Add a ladle of warm vegetable broth to the rice. Stir gently and cook until liquid is mostly absorbed. Repeat by adding broth one ladle at a time, stirring frequently and allowing absorption before next addition, for approximately 18 to 20 minutes.
06 - Taste the rice; it should be creamy and tender with a firm bite (al dente).
07 - Remove from heat. Stir in remaining 2 tablespoons butter and freshly grated Parmesan cheese until creamy and well combined.
08 - Drizzle truffle oil over the risotto and gently stir. Adjust seasoning with salt and pepper if necessary.
09 - Serve immediately, garnished with chopped parsley and additional Parmesan if desired.

# Expert Tips:

01 -
  • It tastes restaurant-quality but requires nothing fancier than a regular stovetop and your full attention for under an hour.
  • Mushrooms absorb and amplify the truffle oil's aroma, so you get that gilded-luxury feeling without spending a fortune on the ingredient.
  • The constant stirring becomes meditative—it's the kind of cooking that slows you down just when you need it.
02 -
  • Cold broth will shock the rice and break the creamy emulsion you're building—always keep it warm on a separate burner.
  • The constant stirring isn't busywork; it's actively releasing starch that transforms the risotto from soupy to silky, so don't skip it or step away.
  • High-quality truffle oil makes an enormous difference—cheap versions taste dusty and one-dimensional, while real truffle oil adds an intoxicating, forest-floor depth that changes the entire dish.
  • The rice should flow slightly when spooned into a bowl, not sit as a stiff mound; if it's too thick at the end, add a splash of warm broth to loosen it.
03 -
  • Warm your serving bowls in a low oven for five minutes before plating; cold dishes steal the creaminess and aroma from risotto faster than you'd think.
  • If you accidentally overcook the rice and it becomes thick and stiff, add another ladle or two of warm broth and stir briefly to loosen it back to the right consistency.
  • Make extra Parmesan available at the table—some guests will want more, and it's better to have it ready than to hold back the recipe's best weapon.

Go Back