Creamy Mushroom Risotto Truffle (Printable)
Rich risotto combining mushrooms, Parmesan, and truffle oil for a comforting Italian main.
# What You’ll Need:
→ Rice & Grains
01 - 1 ½ cups Arborio rice
→ Mushrooms
02 - 14 oz mixed fresh mushrooms (cremini, shiitake, button), cleaned and sliced
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Fats & Oils
05 - 2 tbsp unsalted butter
06 - 2 tbsp olive oil
07 - 2 tbsp unsalted butter (for finishing)
→ Liquids
08 - ½ cup dry white wine
09 - 4 cups vegetable broth, kept warm
→ Dairy
10 - ½ cup freshly grated Parmesan cheese
11 - ¼ cup heavy cream
→ Garnish & Seasoning
12 - 1–2 tbsp truffle oil
13 - Fresh parsley, chopped
14 - Salt and freshly ground black pepper, to taste
# How-to Steps:
01 - Heat the olive oil and 2 tbsp butter in a large, heavy-bottomed skillet over medium heat.
02 - Add the onion and cook gently until translucent, about 3 minutes. Stir in the garlic and cook for 1 minute more.
03 - Add the mushrooms and sauté until softened and golden, about 5 minutes. Season lightly with salt and pepper.
04 - Stir in the Arborio rice and cook for 2 minutes, letting the grains become slightly translucent at the edges.
05 - Pour in the white wine, stirring constantly, and cook until mostly absorbed.
06 - Add the warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, 20–25 minutes.
07 - Lower the heat. Gently stir in the Parmesan cheese, heavy cream, and remaining 2 tbsp butter. Adjust seasoning with salt and pepper if needed.
08 - Remove from heat. Drizzle with truffle oil and sprinkle with chopped parsley. Serve immediately.
# Expert Advice:
01 -
- The restaurant quality creaminess comes from patience, not heavy cream, though we add a splash at the end for luxury
- Mushrooms become deeply savory when they get proper golden color, not just cooked through
02 -
- Constant stirring isn't necessary but frequent stirring helps release starch and prevents sticking, so find a rhythm that works for you
- The finished risotto should flow like slow moving lava when you tilt the pan, not sit stiffly or look soupy
03 -
- Restaurants often finish risotto with a cold pat of butter whipped vigorously to create an emulsion, and this technique creates that glossy restaurant quality sheen
- If your risotto becomes too thick before serving, add another splash of warm broth and stir vigorously to loosen it back to the perfect consistency