Creamy Mushroom Risotto Truffle (Printable version)
A luscious Italian dish featuring tender mushrooms, creamy Arborio rice, and fragrant truffle oil.
# What you'll need:
→ Mushrooms
01 - 14 oz mixed mushrooms (cremini, shiitake, button), cleaned and sliced
02 - 2 tbsp unsalted butter
→ Risotto Base
03 - 2 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 1/2 cups Arborio rice
→ Liquids
07 - 1/2 cup dry white wine
08 - 4 cups vegetable broth, kept warm
→ Finishing
09 - 1/2 cup grated Parmesan cheese
10 - 2 tbsp unsalted butter
11 - 2 tbsp heavy cream
12 - 2 tsp truffle oil
13 - Salt and freshly ground black pepper, to taste
14 - Fresh parsley, chopped, for garnish
# Directions:
01 - Heat 2 tbsp butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 6–8 minutes until golden and tender. Season lightly with salt and pepper. Remove mushrooms from the pan and set aside.
02 - In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute more.
03 - Stir in Arborio rice and cook, stirring constantly, for 2 minutes until the grains are lightly toasted and coated with oil.
04 - Pour in the white wine and cook, stirring, until it has mostly evaporated.
05 - Add warm vegetable broth, one ladle at a time, stirring frequently. Let the rice absorb most of the liquid before adding more broth. Continue this process for 18–20 minutes, until the rice is creamy and al dente.
06 - Stir in the sautéed mushrooms, Parmesan cheese, extra butter, and heavy cream (if using). Mix gently until well combined and creamy. Season with salt and pepper to taste.
07 - Remove from heat. Drizzle with truffle oil and stir gently.
08 - Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
# Expert Advice:
01 -
- The rice becomes impossibly creamy without actually containing much cream at all, just pure technique and patience
- That truffle oil finish transforms something homey into something that feels like a restaurant splurge
02 -
- The constant stirring is non-negotiable, it coaxes the starch out of the rice and prevents it from sticking to the bottom
- Your broth should be gently simmering in a separate pot the entire time, cold broth ruins the texture
03 -
- Add a splash more broth right before serving if the risotto has thickened too much while standing
- Taste the rice grain itself, not just the sauce, to test for doneness throughout