Creamy Mushroom Risotto Truffle (Printable)
Velvety risotto with mixed mushrooms, Parmesan, and truffle oil offering deep, elegant flavors.
# Ingredient List:
→ Mushrooms
01 - 14 oz mixed fresh mushrooms (such as cremini, shiitake, or button), cleaned and sliced
→ Rice & Broth
02 - 1 1/2 cups Arborio rice
03 - 5 cups vegetable broth, kept warm
→ Aromatics
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp unsalted butter
07 - 2 tbsp olive oil
→ Liquids
08 - 1/2 cup dry white wine
→ Finishing
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tbsp heavy cream
11 - 2 tbsp truffle oil
12 - Salt and freshly ground black pepper, to taste
13 - Fresh parsley, chopped, for garnish
# Steps:
01 - Heat olive oil and 1 tbsp butter in a large, heavy-bottomed skillet or saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5-7 minutes. Season lightly with salt and pepper.
04 - Stir in the Arborio rice and cook, stirring frequently, until the grains are well coated and translucent at the edges, about 2 minutes.
05 - Pour in the white wine and cook, stirring, until the wine is absorbed.
06 - Begin adding 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, about 18-20 minutes.
07 - Remove from heat. Stir in the remaining 1 tbsp butter, Parmesan cheese, and heavy cream. Adjust seasoning with salt and pepper.
08 - Drizzle with truffle oil and gently fold it in.
09 - Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
# Expert Advice:
01 -
- The texture becomes impossibly creamy without using any heavy techniques or complicated equipment
- That finish of truffle oil transforms humble mushrooms into something that tastes like it came from a fancy Italian restaurant
02 -
- The difference between good and great risotto is constant stirring, which releases starch and prevents the rice from sticking to the bottom
- Removing the pan from heat before adding the cheese prevents it from separating and becoming grainy
03 -
- Keep your broth warm in a separate pot on low heat throughout the entire cooking process
- Toast leftover rice in the pan for two minutes before adding liquid if you want to make it ahead, then finish with broth when ready to serve