Creamy Mushroom Truffle Risotto

The first time I made risotto properly, I stood at the stove for forty-five minutes straight, convinced I was doing it wrong because the recipe said 'continuous stirring' but my arm was definitely not built for that kind of commitment. The rice eventually transformed into this creamy, luxurious bowl that made me understand why Italians are so particular about their technique. Now whenever I smell truffle oil, I'm immediately transported back to that tiny apartment kitchen with a glass of white wine in hand, feeling like I'd unlocked some secret culinary achievement.

Last winter, during a particularly dreary stretch of gray Sundays, I started making this risotto weekly. My roommate would wander into the kitchen whenever the mushrooms hit the pan, drawn by that earthy sizzle, and we'd end up eating standing at the counter because waiting for a proper table setting felt impossible. It became our little ritual—comfort in a bowl when everything outside felt cold and distant.

Ingredients

• 400 g mixed fresh mushrooms: I've found that combining cremini with shiitake gives you both that meaty texture and those delicate, almost floral notes that make each bite interesting
• 1 medium yellow onion: Finely chopped so they disappear into the risotto, providing that essential sweet foundation without overpowering the mushrooms
• 2 cloves garlic: Minced fresh because garlic powder simply cannot compete with the real thing here
• 300 g arborio rice: This high-starch rice is nonnegotiable—it's what creates that signature creamy texture without actually needing cream
• 1 L vegetable broth: Keep it warm in a separate pot because adding cold broth shocks the rice and ruins the creamy consistency
• 60 g unsalted butter: Divided use lets you build flavor during cooking and finish with that velvety emulsion at the end
• 60 g freshly grated Parmesan: The cheese should hit the rice still warm so it melts into every grain
• 120 ml dry white wine: Something you would actually drink because the alcohol cooks off but the flavor remains
• 2 tbsp extra virgin olive oil: For sautéing the aromatics before the rice even hits the pan
• Salt and freshly ground black pepper: Taste at every stage because the seasoning builds gradually
• 1–2 tbsp white truffle oil: This is the finish that makes everything else taste more expensive
• Fresh parsley: A little brightness and color to cut through all that richness

Instructions

Build your foundation:

Heat the olive oil and half the butter in a heavy-bottomed pan over medium heat until the butter foams, then add the chopped onions and cook them slowly until they turn completely translucent and soft

Add the aromatics:

Stir in the garlic for just one minute until fragrant, then add all those beautiful sliced mushrooms and let them cook until they're golden and have released all their moisture

Toast the rice:

Add the arborio rice and stir constantly for about two minutes until you see the edges turn translucent and smell a subtle, toasty fragrance

Deglaze with wine:

Pour in the white wine and keep stirring until the liquid has completely disappeared and the alcohol smell has cooked off

The gradual addition:

Add one ladleful of hot broth at a time, stirring frequently and waiting until most of the liquid is absorbed before adding the next, continuing this process for about eighteen to twenty minutes

The finish:

Remove the pan from heat completely and stir in the remaining butter and Parmesan until they've melted into a glossy, creamy coating, then season generously

The final touch:

Drizzle with truffle oil just before serving and sprinkle with fresh parsley for that pop of green against all that golden creaminess

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I served this at a dinner party once where my friend Sarah, who claims to hate mushrooms, accidentally ate three servings while somehow managing to avoid picking out any mushroom pieces. The truffle oil had done its work, transforming something earthy into something irresistible. She finally asked what was in it and looked genuinely betrayed when I said 'mushrooms,' but then asked for the recipe anyway.

Choosing Your Mushrooms

After years of experimentation, I've learned that button mushrooms alone make for a pretty one-dimensional risotto. Mixing in shiitake brings this smoky, almost meaty quality, while cremini adds that classic earthiness without overwhelming the palate. Sometimes I'll splurge on dried porcini, rehydrate them, and add that soaking liquid to the broth for an extra layer of depth.

The Broth Situation

Homemade broth is obviously ideal, but let's be realistic about our lives. Store-bought vegetable broth works absolutely fine if you doctor it slightly—a handful of herbs, some onion trimmings, and ten minutes of simmering can transform boxed broth into something much more nuanced. The key is really just keeping it hot so your rice maintains its steady rhythm.

Serving Suggestions

This risotto wants to be the star of the show, but a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. A crisp white wine like Pinot Grigio mirrors what you used in the cooking and refreshes the palate between bites.

• Let the risotto rest for two minutes after finishing so the starches fully settle
• Warm your bowls before serving because risotto cools down frustratingly fast
• Have extra Parmesan at the table because someone will always want more

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Some dishes are about nourishment, but this one is about pure comfort and the quiet satisfaction of watching something transform under your careful attention.

Recipe FAQs

→ What type of mushrooms work best in this dish?

Mixed fresh mushrooms such as cremini, shiitake, or button varieties provide a balanced earthy flavor and texture.

→ Can I substitute the white wine used in cooking?

Yes, using a crisp dry white wine like Pinot Grigio enhances flavor, but you can omit or replace it with additional vegetable broth.

→ How do you know when the risotto is perfectly cooked?

The rice should be creamy yet al dente, tender but still slightly firm in the center, achieved after about 18–20 minutes of gradual broth absorption and stirring.

→ What is the role of truffle oil in this preparation?

Truffle oil adds an aromatic, earthy richness and should be added just before serving to preserve its delicate flavors.

→ Is it necessary to stir the risotto constantly?

Regular stirring encourages even cooking and releases the rice’s natural starch, contributing to the dish’s creamy texture.