Mushroom Risotto with Truffle Oil

I used to think risotto was too fussy for a weeknight, until a friend showed me how forgiving it actually is. The rhythm of stirring became almost meditative, and the smell of mushrooms browning in butter filled the kitchen with something that felt like a small luxury. That first bite, creamy and rich, made me realize why Italians have been making this for generations. It's simple, but it never feels ordinary.

I made this for my sister's birthday last spring, and she kept asking what the secret was. There was no secret, just patience and a good bottle of wine, half for the pot and half for us. We stood in the kitchen talking while I stirred, and by the time it was done, the whole apartment smelled like an Italian trattoria. She still asks me to make it every time she visits.

Ingredients

• Arborio rice: The short, starchy grains are what make risotto creamy without any tricks, and you really can't swap it for regular rice.
• Vegetable broth: Keeping it warm on the stove makes all the difference, cold broth shocks the rice and slows everything down.
• Cremini or mixed wild mushrooms: I love cremini for their meaty texture, but mixing in shiitake or oyster mushrooms adds layers of earthy flavor.
• Garlic and shallot: The shallot brings a sweet, mild onion flavor that's gentler than regular onions, and garlic adds that savory backbone.
• Dry white wine: It deglazes the pan and adds brightness, a crisp Pinot Grigio or Sauvignon Blanc works beautifully.
• Parmesan cheese: Freshly grated is non negotiable here, the pre shredded stuff doesn't melt the same way and tastes dusty.
• Truffle oil: A little goes a long way, and it's that final drizzle that makes people close their eyes and sigh.
• Unsalted butter: I use it twice, once to cook the mushrooms and again at the end for that glossy, velvety finish.
• Fresh parsley: It brightens everything up and cuts through the richness with a fresh, grassy note.
• Olive oil: Good quality olive oil makes the mushrooms golden and fragrant right from the start.

Instructions

Cook the mushrooms:

Heat olive oil and butter in a large skillet until the butter stops foaming, then add the mushrooms in a single layer so they brown instead of steam. Let them sit undisturbed for a minute before stirring, that's how you get those caramelized edges.

Add aromatics:

Toss in the garlic and shallot once the mushrooms are golden and tender, stirring just until fragrant, about two minutes. Set half the mushrooms aside for garnish so you have something pretty to top each bowl with.

Toast the rice:

Add the Arborio rice directly to the pan and stir it around until the edges turn translucent and it smells faintly nutty. This step locks in flavor and helps the grains hold their shape.

Deglaze with wine:

Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce until the pan looks almost dry.

Add broth gradually:

Ladle in warm broth one scoop at a time, stirring frequently until each addition is mostly absorbed before adding the next. The constant stirring releases starch from the rice, which is what makes risotto creamy, and it takes about 18 to 20 minutes total.

Finish with cheese and butter:

When the rice is tender but still has a slight bite, stir in the Parmesan and remaining butter off the heat. It should look glossy and flow slowly when you tilt the pan.

Drizzle and serve:

Add the truffle oil and parsley, give it one last gentle stir, and serve immediately. Top each portion with the reserved mushrooms and extra Parmesan if you're feeling generous.

Save

The first time I nailed this, I served it to a friend who'd just come back from a trip to Tuscany. She took one bite and said it reminded her of a little place in Florence where she ate risotto under string lights. I didn't tell her I'd never been, but I felt like I'd traveled somewhere just by cooking it. That's the magic of a dish done right.

How to Store and Reheat

Risotto is best fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. When you reheat it, add a splash of broth or water and warm it gently on the stove, stirring to bring back some of that creamy texture. The microwave works in a pinch, but it won't be quite as silky.

Variations to Try

Swap the mushrooms for roasted butternut squash and sage in the fall, or stir in peas and lemon zest in the spring for something lighter. You can also add cooked shrimp or seared scallops at the end for a seafood version. I've even folded in leftover roasted chicken and spinach when I needed to clean out the fridge, and it was just as satisfying.

Pairing Suggestions

This risotto pairs beautifully with a crisp white wine like Pinot Grigio or a lightly oaked Chardonnay. For sides, keep it simple with a green salad dressed in lemon vinaigrette or some roasted asparagus. If you're serving it as a side itself, it goes wonderfully alongside roasted chicken or grilled salmon.

• A crusty baguette is perfect for soaking up any risotto left on the plate.
• Serve it in shallow bowls so it spreads out and cools just enough to eat right away.
• Garnish with a few fresh thyme leaves or a crack of black pepper for a final touch.

Save

Making risotto taught me that some of the best meals don't come from rushing, they come from standing still and paying attention. I hope this becomes one of those recipes you turn to when you want to cook something that feels like care. Enjoy every creamy, truffle scented bite.

Recipe FAQs

→ What type of mushrooms work best for this dish?

Cremini or mixed wild mushrooms provide a rich, earthy flavor that complements the creamy rice. Porcini or shiitake can also be used for deeper taste.

→ How do you achieve a creamy texture without cream?

Slowly adding warm broth to the rice while stirring releases starch, creating a naturally creamy consistency without the need for cream.

→ Can this be made vegan?

Yes, by substituting butter with vegan alternatives and replacing Parmesan with a plant-based cheese or nutritional yeast.

→ What wines pair well with this dish?

Crisp white wines like Pinot Grigio or Chardonnay enhance the flavors without overpowering the delicate mushroom and truffle notes.

→ How should truffle oil be used in this dish?

Truffle oil is best added off heat at the end to preserve its aroma and provide an elegant finish without bitterness.