Mushroom Risotto with Truffle Oil (Printable)

Creamy Arborio rice cooked with sautéed mushrooms, Parmesan, and a drizzle of fragrant truffle oil.

# What You Need:

→ Rice & Broth

01 - 1 ½ cups Arborio rice
02 - 5 cups vegetable broth, kept warm

→ Mushrooms

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

→ Flavor & Finish

08 - ½ cup dry white wine
09 - ½ cup freshly grated Parmesan cheese
10 - 2 tbsp unsalted butter (additional)
11 - 1 tbsp truffle oil
12 - 2 tbsp fresh parsley, chopped
13 - Salt and black pepper, to taste

# How-To Steps:

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; 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 lightly toasted.
03 - Pour in 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, about 18 to 20 minutes.
05 - Stir in Parmesan cheese and remaining 2 tablespoons butter until melted and creamy. Taste and adjust seasoning.
06 - Remove pan from heat. Drizzle with truffle oil and fold in chopped parsley.
07 - Serve immediately, topped with reserved mushrooms and additional Parmesan if desired.

# Helpful Tips:

01 -
  • It tastes like restaurant quality but costs a fraction of the price, and you control every ingredient.
  • The creamy texture happens naturally from the rice itself, no heavy cream required unless you want it.
  • Truffle oil turns something simple into something you'd serve at a dinner party without breaking a sweat.
  • It's surprisingly forgiving once you get the hang of the stirring, and mistakes just make it rustically charming.
02 -
  • Cold broth will stop the cooking process and make your risotto take forever, so keep it simmering on a back burner.
  • Don't walk away during the stirring, the rice can stick and scorch faster than you'd think.
  • If you run out of broth before the rice is done, just use hot water, it won't ruin anything.
  • Truffle oil is potent, start with half a tablespoon and add more if you want, too much tastes artificial.
03 -
  • Use a wide, heavy bottomed pan for even heat distribution and easier stirring.
  • Taste the rice after 18 minutes, it should be creamy but still have a slight firmness in the center.
  • If you want it extra luxurious, stir in a tablespoon of mascarpone or heavy cream at the very end.
  • Save your Parmesan rinds and toss one into the broth while it simmers for deeper flavor.

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