Mushroom Risotto with Truffle Oil (Printable)

Creamy arborio rice with mushrooms and truffle oil.

# What You Need:

→ Rice

01 - 1 ½ cups arborio rice

→ Mushrooms

02 - 14 oz mixed fresh mushrooms (cremini, shiitake, button), sliced

→ Vegetables & Aromatics

03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 5 cups vegetable broth, kept warm
06 - ¼ cup dry white wine

→ Dairy

07 - 3 tbsp unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese

→ Finishing

09 - 2 tbsp truffle oil
10 - Salt and freshly ground black pepper, to taste
11 - Fresh parsley, chopped, for garnish (optional)

# How-To Steps:

01 - Heat 1 tablespoon butter in a large saucepan over medium heat. Add chopped onion and sauté 3–4 minutes until translucent, then add minced garlic and cook for 1 minute more.
02 - Add sliced mushrooms and sauté 5–7 minutes, stirring occasionally, until browned and softened. Season with salt and black pepper.
03 - Stir in arborio rice and cook for 2 minutes, stirring constantly until edges are slightly translucent.
04 - Pour in dry white wine and cook, stirring, until mostly evaporated.
05 - Ladle warm vegetable broth into rice, stirring gently until absorbed before adding more. Continue this process for 18–20 minutes until rice is creamy and tender yet slightly al dente.
06 - Remove from heat, then stir in remaining 2 tablespoons butter and grated Parmesan until creamy and combined.
07 - Drizzle with truffle oil, stir gently, adjust seasoning with salt and pepper as needed.
08 - Plate immediately, garnish with chopped parsley and extra Parmesan if desired.

# Helpful Tips:

01 -
  • It tastes restaurant-quality but entirely manageable at home—no fancy equipment required.
  • Stirring becomes meditative; this is dinner that won't let you rush, and somehow that's exactly what you need.
  • The earthy mushrooms and truffle oil create a flavor depth that feels indulgent without pretension.
02 -
  • Cold broth will lower the pot temperature and stall the cooking process—keeping it warm in a separate pot is not optional.
  • Over-stirring can break down the rice too much, but under-stirring will create a grainy risotto instead of creamy; aim for frequent but not constant motion.
  • Truffle oil loses its aroma quickly once added to heat, so drizzle it only at the very end, just before serving.
03 -
  • The quality of your truffle oil dramatically affects the final result—seek out real truffle oil rather than the synthetic versions that taste like chemicals.
  • If the risotto becomes too thick while sitting, loosen it with a splash of warm broth or pasta water rather than cream—it stays true to its origins.

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