Pin It This creamy Italian risotto features tender sautéed mushrooms combined with arborio rice cooked to perfection. The addition of dry white wine and warm vegetable broth creates a rich texture, while Parmesan and butter enhance its savory depth. Finished with a delicate drizzle of aromatic truffle oil, this dish delivers an elegant, comforting flavor profile perfect for cozy dinners. Garnished with parsley for a fresh touch, it’s a delightful vegetarian entrée that balances richness and subtle earthiness.
The first time I had truffle risotto was at a tiny restaurant in Milan where the waiter shaved fresh truffles tableside. That earthy aroma hit me before the fork even touched my lips. I spent the next three years trying to recreate that magic at home. This version finally captures it.
My husband requested this for our anniversary dinner instead of going out. We stood at the stove together taking turns adding broth and stirring. Something about that rhythmic process felt more intimate than any fancy restaurant meal.
Ingredients
- Cremini or mixed mushrooms: These provide the meaty foundation and earthy base notes that truffle oil amplifies beautifully
- Unsalted butter: Starting mushrooms in butter instead of oil creates deeper browning and richer flavor development
- Olive oil: A neutral foundation for building your soffritto without overpowering delicate aromatics
- Small onion: Finely chopped onion dissolves into the rice creating subtle sweetness that balances truffles intensity
- Garlic cloves: Minced garlic adds aromatic depth but cook it briefly to prevent bitterness
- Arborio rice: This high starch variety is nonnegotiable for creating that signature creamy risotto texture
- Dry white wine: Adds acidity and brightness that cuts through the richness while deglazing the pan
- Vegetable broth: Keep it warm or youll shock the rice and interrupt the creamy starch release
- Parmesan cheese: freshly grated melts differently than pre grated creating silkier integration
- Additional butter: This final tablespoon is the secret to restaurant style glossy finish
- Truffle oil: Start with one tablespoon and taste because intensity varies wildly between brands
- Salt and pepper: Season gradually throughout the process rather than all at the end
- Fresh parsley: A bright finishing touch that cuts through the richness and adds visual contrast
Instructions
- Sauté the mushrooms:
- Melt one tablespoon butter in a large skillet over medium heat. Add sliced mushrooms and cook undisturbed for 2-3 minutes before stirring to encourage proper browning. Continue cooking until golden and their liquid has evaporated completely about 6-8 minutes total. Set aside in a separate bowl.
- Build the aromatic base:
- Heat olive oil in your large saucepan over medium heat. Add finely chopped onion and cook gently until translucent and softened about 3 minutes. Stir in minced garlic and cook for just 1 minute until fragrant but not browned.
- Toast the rice:
- Add arborio rice to the saucepan stirring constantly to coat each grain with oil. Toast for 2 minutes watching for the edges to become slightly translucent. You should hear a faint crackling sound when the rice is ready.
- Deglaze with wine:
- Pour in the white wine and stir continuously until fully absorbed. The pan should make a sizzling sound as the alcohol evaporates. This step releases fond from the bottom and builds complexity.
- Add broth gradually:
- Begin adding warm vegetable broth one ladleful at a time. Stir often allowing each addition to be absorbed before adding the next. Continue this process for 20-25 minutes until rice is creamy but still retains a slight bite in the center.
- Finish with finesse:
- Remove from heat and stir in sautéed mushrooms Parmesan cheese and remaining butter. The residual heat will melt everything into glossy perfection. Season generously with salt and pepper.
- Add truffle magic:
- Drizzle with truffle oil and fold gently just once or twice. Overmixing at this stage breaks the creamy texture you have carefully developed. Serve immediately in warmed bowls.
Pin It This recipe became my go to dinner party main after watching friends literally scrape their plates clean. Now it is the first dish they request whenever they come over. Something about truffle oil makes people feel pampered.
Making It Your Own
Wild mushroom varieties like shiitake or porcini add incredible depth if you can find them. Dried porcini rehydrated in the broth create an even more intense mushroom flavor base. Foraged chanterelles make this feel truly luxurious.
Wine Pairing Secrets
A crisp Pinot Grigio or unoaked Chardonnay complements without competing. The same white wine you cook with works beautifully as your pairing. I have found that light Italian reds like Barbera also work surprisingly well.
Timing And Temperature
Keep your broth barely simmering in a separate pan throughout the process. Warm broth maintains the cooking rhythm better than cold additions which can shock the rice. Having everything prepped before you start makes the 25 minutes of active stirring feel meditative rather than stressful.
- Warm your serving bowls in the oven while finishing the risotto
- Have your truffle oil open and ready because every second counts at the end
- The risotto should flow slowly when tilted like thick lava not a stiff mound
Pin It This dish taught me that some recipes are worth the extra attention and active time at the stove. Risotto rewards patience and presence like almost nothing else I cook.
