Mushroom Risotto Truffle Oil

There's a particular magic that happens when you catch the scent of mushrooms hitting hot butter—it's the moment risotto stops being just rice and becomes something worth savoring. I discovered this dish on a rainy October evening when a friend handed me a spoonful straight from the pot, and I understood instantly why Italians spend 25 minutes stirring rather than rushing through dinner. The truffle oil drizzle at the end feels like a small luxury, the kind of thing that makes an ordinary night feel intentional.

I made this for my partner's birthday dinner last spring, and the moment they took that first bite and paused—truly paused—I knew I'd nailed it. There's something about watching someone taste something you've stirred and tended to with actual focus, something that required your full attention and presence. That's when food becomes memory.

Ingredients

• Mixed fresh mushrooms (cremini, shiitake, button), 400 g, cleaned and sliced: These create the earthy foundation; cremini gives depth, shiitake brings an almost meaty quality, and button mushrooms add gentle sweetness. I've learned to slice them evenly so they cook at the same pace.
• Arborio rice, 300 g: This short-grain rice has a high starch content that creates natural creaminess without any cream added. It's non-negotiable—other rices simply won't give you that signature texture.
• Vegetable broth, 1 L, kept warm: Keeping it warm is the small detail that actually matters; cold broth stops the cooking process and makes the rice seize up.
• Unsalted butter, 3 tbsp divided: Some goes in at the start to cook the aromatics, the rest finishes the dish with richness. Real butter, not margarine, makes a real difference here.
• Olive oil, 3 tbsp: Use decent quality but not your fanciest; it's here to prevent the butter from burning and carry the mushroom flavors.
• Parmesan cheese, 60 g, freshly grated: Fresh grating matters because pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly into the risotto.
• Truffle oil, 2 tbsp: This is the final whisper of luxury; add it off heat so the heat doesn't mute its delicate aroma.
• Onion, 1 medium, finely chopped: This builds the foundation flavor; the finer you chop it, the faster it melts into sweetness.
• Garlic, 2 cloves, minced: Garlic here is just a supporting note, a warmth in the background, so don't overdo it.
• Fresh parsley, 2 tbsp chopped, plus extra for garnish: Added at the end, it brings brightness and a hint of fresh green to cut through the richness.
• Salt and black pepper to taste: Season as you go, especially after the mushrooms release their moisture, so you don't end up with flat-tasting rice.

Instructions

Sauté the aromatics:

Heat your olive oil and 1 tablespoon of butter in a large heavy pan over medium heat until it foams gently. Add the finely chopped onion and cook for about 3 minutes, stirring occasionally, until it turns translucent and soft—this is when it loses its sharp bite and becomes sweet.

Add the garlic:

Stir in the minced garlic and let it cook for just 1 minute, keeping the heat medium so it doesn't brown and turn bitter. You'll smell that toasted garlic fragrance as a signal to move forward.

Cook the mushrooms:

Add your sliced mushrooms to the pan and cook for 6 to 8 minutes, stirring occasionally. Watch as they release their moisture, soften, and eventually the liquid evaporates—this concentrates their earthy flavor into something much more intense than raw mushrooms.

Toast the rice:

Stir in the Arborio rice and keep stirring for about 2 minutes, coating each grain with the oil and butter. The grains will start to look slightly translucent at the edges, and you might hear a gentle clicking sound as they toast—that's exactly what you want.

Begin the broth addition:

Pour in one ladle of warm vegetable broth and stir constantly until most of the liquid is absorbed into the rice. The rice will look creamy and move slowly across the pan when you push it with your spoon.

Continue adding broth gradually:

Keep adding broth one ladle at a time, stirring frequently and waiting for each addition to be mostly absorbed before adding the next. This takes about 20 to 25 minutes total, and it's rhythmic, meditative work—the constant stirring is what releases the starch that makes risotto creamy.

Finish with butter and cheese:

Once the rice is creamy and tender but still has a slight firmness when you bite into it (that's al dente), remove the pan from heat. Stir in the remaining 2 tablespoons of butter and the freshly grated Parmesan until they melt completely into the rice, creating an even creamier texture.

Add the final touches:

Drizzle the truffle oil over the top off the heat so its delicate aroma isn't lost to the cooking process. Sprinkle with fresh parsley and taste for salt and pepper, adjusting as needed since Parmesan adds salinity.

Save

The first time someone asked me why risotto took so long, I realized it wasn't about the cooking time at all—it was about the ritual of it, the deliberate slowing down, the focusing on one pot and one task until it became something greater than the sum of its parts. That's when I started to actually enjoy the process instead of resenting the stirring.

The Stirring is the Secret

I used to think the constant stirring was just a rule to follow, until a chef friend explained that each stir releases more starch from the rice grains, and that starch is what creates the creamy consistency without any cream at all. Once I understood the why, the stirring became intentional rather than tedious. The rice wants to move slowly across the pan, almost like it's resisting slightly—that's the signal you're building something with real structure.

Mushrooms as the Main Event

The quality of your mushroom moment depends entirely on how well you cook them down initially. When they release their moisture and that liquid evaporates away, you're concentrating their earthy flavor into something almost meaty and deep. I've learned that mixing mushroom types—cremini for earthiness, shiitake for richness, button for gentle sweetness—creates a more complex flavor than using just one type.

Truffle Oil and Timing

Truffle oil is an investment in a moment, and that moment is the drizzle at the very end, off the heat, where its perfume can shine without being cooked away. Real truffle oil carries a distinct aroma that feels almost like opening a secret door in your kitchen. The warmth of the risotto is still enough to diffuse that flavor throughout every bite without destroying its delicate character.

• Buy truffle oil from a source you trust, as quality varies dramatically and cheap versions taste plastic-like.
• Store it in a cool, dark place and use within a year of opening, as the aroma fades over time.
• A little goes a long way, so don't be tempted to drench the whole pot—a thoughtful drizzle is all you need.

Save

Risotto is proof that slowing down in the kitchen pays off, and that the most elegant dishes are often the simplest to execute once you understand the principles. Serve it immediately while it's still creamy, because risotto doesn't wait.

Recipe FAQs

→ What types of mushrooms work best for this dish?

Mixed mushrooms like cremini, shiitake, and button are excellent choices as they offer a range of earthiness and texture. Dried porcini can also be used for richer umami flavor.

→ How can I achieve a creamy texture in risotto?

Gradually adding warm vegetable broth while constantly stirring helps release the rice’s starch, creating a creamy consistency without needing cream.

→ Can I make a vegan version?

Yes, replace butter with vegan alternatives and omit Parmesan or use a plant-based cheese substitute to keep the dish creamy and flavorful.

→ What role does truffle oil play in this dish?

Truffle oil adds a fragrant, earthy finish that elevates the flavors and adds a luxurious aroma to the creamy risotto.

→ How should I season the risotto?

Season with salt and freshly ground black pepper during cooking. Adjust seasoning after finishing with cheese and truffle oil for balanced flavor.