Mushroom Risotto Truffle Oil (Printable)
Creamy risotto featuring mushrooms and an aromatic finish of truffle oil, ideal for elegant meals.
# What You'll Need:
→ Vegetables
01 - 14 oz mixed fresh mushrooms (cremini, shiitake, or button), cleaned and sliced
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Rice & Broth
05 - 10.5 oz Arborio rice
06 - 4 cups vegetable broth, kept warm
→ Dairy & Fats
07 - 3 tbsp unsalted butter, divided
08 - 3 tbsp olive oil
09 - 2 oz Parmesan cheese, freshly grated
→ Finishing Touch
10 - 2 tbsp truffle oil
11 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed pan over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in sliced mushrooms and cook for 6 to 8 minutes until softened and liquid has evaporated. Season with salt and black pepper.
04 - Add Arborio rice and stir continuously for 2 minutes, allowing the grains to toast lightly and develop a translucent edge.
05 - Ladle warm vegetable broth one cup at a time into the rice mixture, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Continue for approximately 20 to 25 minutes until rice is creamy and al dente.
06 - Stir in remaining 2 tablespoons butter and freshly grated Parmesan cheese until melted and creamy.
07 - Remove from heat, drizzle with truffle oil, sprinkle chopped parsley, and adjust seasoning if necessary.
08 - Serve immediately, garnished with extra Parmesan and parsley.
# Expert Tips:
01 -
- It looks and tastes restaurant-quality but doesn't require restaurant-level stress once you understand the rhythm.
- The creamy texture comes from patience and constant stirring, which actually becomes meditative rather than tedious.
- Truffle oil transforms it from a simple weeknight dish into something that feels like celebrating without much extra effort.
02 -
- The broth must stay warm—cold broth will seize the rice and you'll end up with something grainy instead of creamy, and there's no fixing it once it happens.
- Constant stirring isn't just tradition; it's what releases the starch from the rice that makes risotto actually creamy rather than just wet.
- Don't walk away during those 20 to 25 minutes—this is the one dish that genuinely demands your attention and rewards you for giving it.
03 -
- Taste the rice near the end of cooking rather than relying on time—al dente is a texture you feel, not a clock reading.
- Never let the broth actually boil in the pot next to your risotto; a gentle simmer keeps it warm without making steam that will interfere with your concentration.