Creamy Mushroom Risotto Truffle Oil (Printable)
Velvety risotto delivering earthy mushrooms and a fragrant truffle oil finish for a rich main dish.
# Ingredient List:
→ 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 - 10.5 oz arborio rice
06 - 4 cups vegetable broth, kept warm
→ Dairy
07 - 4 tbsp unsalted butter, divided
08 - 1.75 oz Parmesan cheese, freshly grated
09 - 1/4 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
# Steps:
01 - In a large saucepan, heat olive oil and 2 tbsp butter over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
02 - Stir in 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 the rice is creamy and al dente, lower the heat. Stir in the 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 Advice:
01 -
- The way the creamy rice coats your spoon feels like a warm hug on a plate
- That truffle oil finish transforms something simple into restaurant quality magic
02 -
- Keeping your broth warm prevents temperature shocks that make rice cook unevenly
- Stirring constantly is not necessary but frequent stirring helps release starch for creaminess
03 -
- Let the risotto rest off heat for 2 minutes before serving to allow the texture to settle
- Room temperature ingredients incorporate more smoothly than cold ones from the refrigerator