Creamy Mushroom Risotto Truffle (Printable)
Velvety risotto combining fresh mushrooms and aromatic truffle oil for a luxurious dish.
# What You’ll Need:
→ Produce
01 - 14 oz mixed fresh mushrooms (cremini, shiitake, or button), cleaned and sliced
02 - 1 small yellow 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 - 4.25 cups vegetable broth, kept warm
→ Dairy
07 - 4 tbsp unsalted butter, divided
08 - 1.75 oz Parmesan cheese, freshly grated
09 - 0.25 cup heavy cream
→ Oils & Seasoning
10 - 2 tbsp olive oil
11 - 1-2 tbsp truffle oil (to finish)
12 - Salt and freshly ground black pepper, to taste
# How-to Steps:
01 - In a large saucepan, heat olive oil and 2 tbsp butter over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
02 - Stir in garlic and cook for 1 minute until fragrant. Add sliced mushrooms and sauté until softened and golden, about 5-7 minutes. Season lightly with salt and pepper.
03 - Add arborio rice, stirring to coat each grain, and toast for 2 minutes until edges become translucent.
04 - Pour in a ladleful of warm vegetable broth, stirring frequently until absorbed. Continue adding broth one ladle at a time, letting each addition absorb before adding the next, stirring often. This should take about 18-20 minutes.
05 - When the rice is creamy and al dente, lower the heat. Stir in the remaining 2 tbsp butter, heavy cream, and Parmesan cheese until fully combined. Adjust seasoning with salt and pepper.
06 - Remove from heat and let rest for 2 minutes. Drizzle with truffle oil and sprinkle with chopped parsley before serving.
# Expert Advice:
01 -
- It transforms simple ingredients into something that tastes like it came from a restaurant kitchen
- The rhythmic stirring becomes almost meditative, forcing you to slow down and be present
- That final drizzle of truffle oil makes everything feel impossibly elegant
02 -
- I ruined my first three risottos by adding cold broth, always keep it simmering in another pot
- Stop adding broth when the rice is al dente, carryover cooking will finish it
- The resting period is non-negotiable, it lets the rice settle and the sauce thicken properly
03 -
- Leftover risotto makes incredible arancini the next day, just form into balls, bread, and fry
- If it's too thick, add a splash of warm broth rather than water to maintain flavor