Creamy Mushroom Truffle Risotto (Printable)

Velvety rice with earthy mushrooms, finished with aromatic truffle oil for indulgent flavor.

# Ingredient List:

→ Vegetables & Mushrooms

01 - 14 oz mixed fresh mushrooms, sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Rice & Broth

04 - 1 ½ cups arborio rice
05 - 4 cups vegetable broth, kept warm

→ Dairy

06 - ¼ cup unsalted butter, divided
07 - ½ cup freshly grated Parmesan cheese

→ Liquids & Seasoning

08 - ½ cup dry white wine
09 - 2 tbsp extra virgin olive oil
10 - Salt and freshly ground black pepper, to taste

→ Finishing Touch

11 - 1–2 tbsp white truffle oil
12 - Fresh parsley, chopped, optional for garnish

# Steps:

01 - Heat olive oil and half the butter in a large, heavy-bottomed pan over medium heat. Add the onions and cook until translucent, about 3 minutes.
02 - Stir in garlic and sauté for 1 minute, then add the sliced mushrooms. Cook until mushrooms are golden and any liquid has evaporated, 6–8 minutes.
03 - Add the rice and stir to coat with the oil and butter. Toast the rice for 2 minutes until edges look translucent.
04 - Pour in the white wine and cook, stirring, until it is fully absorbed.
05 - Add a ladleful of hot vegetable broth to the rice and stir gently. When most of the liquid is absorbed, add another ladleful. Continue this process, stirring often, until the rice is creamy and al dente, 18–20 minutes.
06 - Remove from heat. Stir in the remaining butter and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
07 - Drizzle with truffle oil just before serving and sprinkle with fresh parsley if desired.

# Expert Advice:

01 -
  • The restaurant quality texture you get at home feels like a real accomplishment
  • That truffle oil finish makes something simple feel absolutely luxurious
  • Its one of those dishes that makes people think you labored for hours
02 -
  • Warm broth is not optional, cold liquid stops the cooking process dead
  • Stirring frequently releases starch, that's what makes it creamy
  • Truffle oil is potent, start with less than you think you need
03 -
  • Save a ladle of pasta water from cooking something else earlier in the week, it adds incredible depth to the broth
  • Let the risotto rest for 2 minutes after plating, it redistributes the creamy sauce

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