Mushroom Risotto Truffle Oil (Printable)
Luxurious risotto with earthy mixed mushrooms and aromatic truffle oil for a rich, creamy texture and flavor.
# What You 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 1/4 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 Steps:
01 - Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed pan over medium heat. Add the onion and cook until translucent, about 3 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in sliced mushrooms and cook 6 to 8 minutes until softened and liquids have evaporated. Season with salt and pepper.
04 - Add Arborio rice and stir for 2 minutes, allowing grains to lightly toast and become translucent at edges.
05 - Pour one ladle of warm vegetable broth into the rice. Stir constantly until most liquid is absorbed. Continue adding broth one ladle at a time, stirring frequently, allowing each addition to absorb fully. Cook 20 to 25 minutes until rice is creamy and al dente.
06 - Stir in remaining 2 tablespoons butter and grated Parmesan until melted and creamy.
07 - Remove from heat, drizzle with truffle oil, sprinkle with chopped parsley, and adjust seasoning as needed.
08 - Transfer to plates and garnish with additional Parmesan and parsley. Serve immediately.
# Helpful Tips:
01 -
- It's genuinely creamy without feeling heavy, and you control that texture completely with your own hands and timing.
- The earthy mushrooms paired with truffle oil creates a depth that tastes far more complicated than it actually is.
- It feels restaurant-quality but comes together in under an hour, perfect for impressing people without the stress.
02 -
- Risotto demands your attention and constant stirring—there's no way around it, and that's actually the point; the friction is what makes it creamy, not cream.
- If your broth isn't warm, the rice will cool down and the starches won't release properly, giving you gluey rice instead of creamy rice, so genuinely keep that broth warm.
- Truffle oil is precious and aromatic, so add it after you've removed the pan from heat; the warmth is enough to carry its flavor without cooking away its best qualities.
03 -
- If you want deeper umami, rehydrate some dried porcini mushrooms in warm water and use that soaking liquid as part of your broth—it's a whisper of earth that changes everything.
- For extra richness without adding cream, a splash of white wine stirred in toward the end adds brightness and body simultaneously.