Mushroom Risotto with Truffle Oil (Printable version)

Creamy Italian arborio rice with sautéed mushrooms, Parmesan, and aromatic truffle oil finish.

# What you'll need:

→ Mushrooms

01 - 10 oz cremini or mixed mushrooms, sliced
02 - 1 tbsp unsalted butter

→ Rice & Aromatics

03 - 1 tbsp olive oil
04 - 1 small 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

→ Finish & Garnish

09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tbsp unsalted butter
11 - 1–2 tbsp truffle oil
12 - Salt and freshly ground black pepper, to taste
13 - Chopped fresh parsley, for garnish

# Directions:

01 - Heat 1 tbsp butter in a large skillet over medium heat. Add the mushrooms and cook until golden and their liquid has evaporated, about 6–8 minutes. Set aside.
02 - In a large saucepan, heat olive oil over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute.
03 - Add the arborio rice, stirring to coat each grain with oil. Toast for 2 minutes until edges become translucent.
04 - Pour in the white wine and stir until fully absorbed.
05 - Add warm vegetable broth, one ladleful at a time, stirring often. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20–25 minutes.
06 - Stir in the sautéed mushrooms, Parmesan cheese, and 2 tbsp butter. Season with salt and pepper.
07 - Remove from heat and drizzle with truffle oil. Gently mix, then serve immediately, garnished with chopped parsley if desired.

# Expert Advice:

01 -
  • The way the creamy rice transforms into restaurant quality comfort food with just a few simple techniques
  • How the truffle oil turns something already delicious into something absolutely unforgettable
  • That moment when the risotto reaches perfect creaminess and you know youve nailed it
02 -
  • Constant stirring is not a myth, it releases the rice starch that creates that signature creamy texture
  • Never add cold broth or your rice will cook unevenly and lose its creamy consistency
  • The risotto should flow like lava when you tilt the pan, not sit in a stiff mound
03 -
  • Make your own vegetable broth a day ahead for deeper flavor that store bought cant match
  • Let the risotto rest for 2 minutes off the heat before serving to let the flavors marry

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