Pin It This dish features Arborio rice slowly cooked in vegetable broth until creamy and tender, combined with sautéed cremini mushrooms, garlic, and shallots. White wine adds subtle acidity while Parmesan and butter ensure richness. A finishing drizzle of fragrant truffle oil and fresh parsley elevates the flavors, creating an elegant and comforting Italian main. Ideal for vegetarians seeking a luxurious, satisfying meal with balanced texture and earthiness.
I stumbled into risotto on a rainy Wednesday when I had too many mushrooms and not enough patience. The slow stirring turned into meditation, and by the time the truffle oil hit the pan, my kitchen smelled like a restaurant I couldn't afford. It's been my quiet luxury ever since.
The first time I made this for friends, I panicked halfway through because the rice looked soupy. But I kept adding broth, kept stirring, and suddenly it turned creamy and perfect. Everyone went quiet when they tasted it, and I realized I'd accidentally made something worth remembering.
Ingredients
- Arborio rice: The short, stubby grains release starch as you stir, which is what makes risotto creamy without cream.
- Vegetable broth: Keep it warm on a back burner so the rice doesn't seize up when you add cold liquid.
- Cremini or mixed wild mushrooms: Slice them thick so they hold their shape and get a little caramelized edge.
- Garlic and shallot: Mince them fine so they melt into the background and just add warmth.
- Dry white wine: Use something you'd actually drink, the flavor concentrates as it cooks.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
- Truffle oil: A little goes a long way, add it at the end so the heat doesn't kill the fragrance.
- Fresh parsley: Chop it right before you need it for the brightest flavor.
Instructions
- Brown the mushrooms:
- Heat olive oil and butter in a large skillet over medium heat, then add the mushrooms and let them sit undisturbed for a minute before stirring. Cook until they're golden and tender, about 6 to 8 minutes, then add garlic and shallot and sauté for 2 more minutes.
- Toast the rice:
- Add the Arborio rice directly to the pan with the mushrooms and stir for 1 to 2 minutes until the edges turn translucent. This step coats each grain in fat and wakes up the starch.
- Deglaze with wine:
- Pour in the white wine and stir until it's mostly absorbed and the pan smells fruity and bright.
- Add broth slowly:
- Ladle in warm vegetable broth one scoop at a time, stirring frequently until the liquid is absorbed before adding more. Keep going for 18 to 20 minutes until the rice is creamy and just tender with a slight bite in the center.
- Finish with richness:
- Stir in Parmesan and the remaining butter until everything melts together into a glossy, creamy mass. Taste and add salt and pepper as needed.
- Drizzle and serve:
- Remove from heat, drizzle with truffle oil, and fold in fresh parsley. Serve immediately with the reserved mushrooms on top.
Pin It There's a moment right before you serve it when the risotto looks perfect in the pan, glossy and loose, almost like it's breathing. That's when I know it's ready, and that's when I feel like I've done something right.
How to Know When It's Done
The rice should be al dente, with a tiny firmness in the center when you bite down, and the risotto should flow slowly when you tilt the pan. If it sits in a stiff mound, add a splash more broth and stir it loose.
Make It Your Own
Swap in porcini or shiitake mushrooms for deeper umami, or stir in a handful of peas or asparagus tips in the last few minutes. For extra indulgence, finish with a spoonful of mascarpone or a splash of cream.
Serving and Storage
Risotto is best eaten right away while it's still creamy and hot. Leftovers will thicken in the fridge, but you can revive them in a pan with a little broth or water over low heat.
- Serve with a crisp white wine like Pinot Grigio or a light Chardonnay.
- Top with extra Parmesan, cracked black pepper, or a few shavings of fresh truffle if you're feeling fancy.
- Pair with a simple green salad dressed in lemon and olive oil to balance the richness.
Pin It This risotto taught me that you don't need a special occasion to make something special. Sometimes all it takes is good ingredients, a little patience, and the willingness to stand at the stove and stir.
Recipe FAQs
- → What type of rice is best for this dish?
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Arborio rice is ideal due to its high starch content, which creates the creamy texture characteristic of this dish.
- → Can I use other mushrooms instead of cremini?
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Yes, porcini or shiitake mushrooms provide deeper, earthy flavors and work well as substitutes.
- → How should I incorporate the truffle oil?
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Drizzle the truffle oil on the finished dish just before serving to preserve its aroma and flavor.
- → Is it important to keep the broth warm during cooking?
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Yes, adding warm broth helps maintain the cooking temperature, ensuring even absorption and creamy consistency.
- → Can this dish be made vegan?
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Replace butter with vegan alternatives and use vegan cheese or omit the cheese entirely for a plant-based version.
