Mushroom Risotto Truffle Oil (Printable)
Creamy Italian risotto blended with savory mushrooms and a fragrant truffle oil finish.
# What You'll Need:
→ Mushrooms
01 - 10 oz cremini or mixed mushrooms, sliced
02 - 1 tbsp unsalted butter
→ Rice & Aromatics
03 - 1 tbsp olive oil
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 1/2 cups arborio rice
→ Liquids
07 - 1/2 cup dry white wine
08 - 4 cups vegetable broth, kept warm
→ Finish & Garnish
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tbsp unsalted butter
11 - 1-2 tbsp truffle oil
12 - Salt and freshly ground black pepper, to taste
13 - Chopped fresh parsley, for garnish (optional)
# How To Make It:
01 - Heat 1 tbsp butter in a large skillet over medium heat. Add the mushrooms and cook until golden and their liquid has evaporated, about 6–8 minutes. Set aside.
02 - In a large saucepan, heat olive oil over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute.
03 - Add the arborio rice, stirring to coat each grain with oil. Toast for 2 minutes until edges become translucent.
04 - Pour in the white wine and stir until fully absorbed.
05 - Add warm vegetable broth, one ladleful at a time, stirring often. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20–25 minutes.
06 - Stir in the sautéed mushrooms, Parmesan cheese, and 2 tbsp butter. Season with salt and pepper.
07 - Remove from heat and drizzle with truffle oil. Gently mix, then serve immediately, garnished with chopped parsley if desired.
# Expert Tips:
01 -
- Restaurant quality elegance without the intimidating price tag or technique
- The kind of comfort food that makes ordinary Tuesday dinners feel like special occasions
02 -
- Constant stirring prevents sticking and helps release starch for creaminess but you do not need to stir continuously
- Taste your rice at the 20 minute mark because carryover cooking continues even after removing from heat
03 -
- Toast your rice until you see a tiny white dot in the center of each grain
- Rest the risotto for 2 minutes off heat before serving to let flavors marry