Mushroom Risotto Truffle Oil (Printable)

Creamy risotto cooked with wild mushrooms, Parmesan, white wine, and a touch of aromatic truffle oil.

# What You'll Need:

→ Rice & Broth

01 - 1 1/2 cups Arborio rice
02 - 5 cups vegetable broth, kept warm

→ Mushrooms

03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter
05 - 12 ounces cremini or mixed wild mushrooms, sliced
06 - 2 cloves garlic, minced
07 - 1 small shallot, finely chopped

→ Flavor & Finish

08 - 1/2 cup dry white wine
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tablespoons unsalted butter (additional)
11 - 1 tablespoon truffle oil
12 - 2 tablespoons fresh parsley, chopped
13 - Salt and black pepper, to taste

# How To Make It:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and cook until browned and tender, about 6 to 8 minutes. Stir in garlic and shallot and sauté for 2 more minutes. Season with salt and pepper. Remove half the mushrooms and set aside for garnish.
02 - Add Arborio rice to the pan; stir continuously for 1 to 2 minutes until the rice is lightly toasted.
03 - Pour in dry white wine and stir until mostly absorbed by the rice.
04 - Add one ladleful of warm vegetable broth to the rice. Stir frequently until most of the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring often, until the rice is creamy and al dente, approximately 18 to 20 minutes.
05 - Stir in Parmesan cheese and the remaining 2 tablespoons butter until melted and creamy. Adjust seasoning with salt and pepper to taste.
06 - Remove from heat. Drizzle truffle oil over the risotto and fold in chopped parsley.
07 - Serve immediately, topped with the reserved mushrooms and additional Parmesan if desired.

# Expert Tips:

01 -
  • It tastes expensive but costs less than takeout, and somehow that makes it even better.
  • The stirring gives you something to do with your hands while your mind unwinds.
  • One bite and people think you went to culinary school.
02 -
  • Don't rush the stirring, the friction is what coaxes the starch out of the rice and makes it creamy.
  • If you run out of broth before the rice is tender, just use hot water, no one will know.
  • Add the truffle oil after you turn off the heat or it'll lose its perfume.
03 -
  • Reserve half the cooked mushrooms before adding the rice so you have something beautiful to garnish with at the end.
  • Stir with a wooden spoon instead of a whisk so you don't break the grains or make the risotto gummy.
  • Taste the rice a few times in the last 5 minutes, it goes from undercooked to perfect quickly.

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