Creamy Mushroom Risotto Truffle (Printable)
Velvety risotto blended with mushrooms and fragrant truffle oil for a rich, elegant main dish.
# What You’ll Need:
→ Mushrooms
01 - 14 oz mixed fresh mushrooms (cremini, shiitake, or button), cleaned and sliced
→ Rice & Broth
02 - 1 1/2 cups Arborio rice
03 - 5 cups vegetable broth, kept warm
→ Aromatics
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tbsp unsalted butter
07 - 2 tbsp olive oil
→ Liquids
08 - 1/2 cup dry white wine
→ Finishing
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tbsp heavy cream
11 - 2 tbsp truffle oil
12 - Salt and freshly ground black pepper, to taste
13 - Fresh parsley, chopped, for garnish
# How-to Steps:
01 - Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the sliced mushrooms and sauté until they release their moisture and begin to brown, 5 to 7 minutes. Season lightly with salt and pepper.
04 - Stir in the Arborio rice and cook, stirring frequently, until the grains are well coated and translucent at the edges, about 2 minutes.
05 - Pour in the white wine and cook, stirring, until the wine is fully absorbed.
06 - Begin adding 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, 18 to 20 minutes.
07 - Remove from heat. Stir in the remaining 1 tablespoon butter, Parmesan cheese, and heavy cream. Adjust seasoning with salt and pepper.
08 - Drizzle with truffle oil and gently fold it in.
09 - Serve immediately, garnished with chopped parsley and additional Parmesan if desired.
# Expert Advice:
01 -
- The stirring becomes meditative after the third ladle of broth, and suddenly you are not cooking dinner but escaping into it.
- Truffle oil transforms humble mushrooms into something that makes people close their eyes at the first bite.
02 -
- Cold broth is the silent killer of good risotto, causing the rice to seize and cook unevenly.
- Truffle oil added too early or in too much heat becomes expensive disappointment with no aroma left.
03 -
- If your mushrooms crowd the pan, they steam instead of brown, so work in batches and do not rush this step.
- The wooden spoon should leave a trail that fills in slowly; if it sits like pudding, you have gone too far.