Creamy Mushroom Risotto Truffle (Printable)
Velvety risotto showcasing mushrooms and a fragrant drizzle of truffle oil for rich flavor.
# Ingredient List:
→ Rice
01 - 1 ½ cups Arborio rice
→ Mushrooms
02 - 14 oz mixed fresh mushrooms (cremini, shiitake, button), cleaned and sliced
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp unsalted butter
06 - 2 tbsp olive oil
→ Liquids
07 - ½ cup dry white wine
08 - 4 cups vegetable broth, kept warm
→ Dairy
09 - ½ cup freshly grated Parmesan cheese
10 - 2 tbsp unsalted butter (for finishing)
11 - ¼ cup heavy cream
→ Garnish
12 - 1–2 tbsp truffle oil
13 - Fresh parsley, chopped
14 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Heat the olive oil and 2 tbsp butter in a large, heavy-bottomed skillet over medium heat. Add the onion and cook gently until translucent, about 3 minutes. Stir in the garlic and cook for 1 minute more.
02 - Add the mushrooms and sauté until softened and golden, about 5 minutes. Season lightly with salt and pepper.
03 - Stir in the Arborio rice and cook for 2 minutes, letting the grains become slightly translucent at the edges.
04 - Pour in the white wine, stirring constantly, and cook until mostly absorbed.
05 - Add the warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, 20–25 minutes.
06 - Lower the heat. Gently stir in the Parmesan cheese, heavy cream, and remaining 2 tbsp butter. Adjust seasoning with salt and pepper if needed.
07 - Remove from heat. Drizzle with truffle oil and sprinkle with chopped parsley. Serve immediately.
# Expert Advice:
01 -
- The way the rice slowly absorbs the broth creates this incredible creamy texture without actually needing much cream
- That final drizzle of truffle oil makes everything taste expensive and restaurant-worthy
- It is the perfect dinner for when you want to cook something that feels like a hug
02 -
- Keeping your broth warm is non-negotiable because cold liquid will shock the rice and make it cook unevenly
- Constant stirring is mostly a myth but frequent stirring helps release starch and prevents sticking
- The rice should be al dente with a tiny bit of resistance in the center when you stop adding broth
03 -
- Always taste your risotto before finishing to adjust seasoning since the cheese and butter will add saltiness
- Leftovers reheat surprisingly well with a splash of broth and become perfect for arancini the next day