Creamy Mushroom Truffle Risotto (Printable)

A velvety risotto featuring mixed mushrooms and finishing touches of aromatic truffle oil for rich flavor.

# What You’ll Need:

→ Vegetables & Mushrooms

01 - 14 oz mixed fresh mushrooms (cremini, shiitake, or button), sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Rice & Broth

04 - 1 ½ cups arborio rice
05 - 4 cups vegetable broth, kept warm

→ Dairy

06 - ¼ cup unsalted butter, divided
07 - ½ cup freshly grated Parmesan cheese

→ Liquids & Seasoning

08 - ½ cup dry white wine
09 - 2 tbsp extra virgin olive oil
10 - Salt and freshly ground black pepper, to taste

→ Finishing Touch

11 - 1–2 tbsp white truffle oil
12 - Fresh parsley, chopped (optional, for garnish)

# How-to Steps:

01 - Heat olive oil and half the butter in a large, heavy-bottomed pan over medium heat. Add the onions and cook until translucent, about 3 minutes.
02 - Stir in garlic and sauté for 1 minute, then add the sliced mushrooms. Cook until mushrooms are golden and any liquid has evaporated, 6–8 minutes.
03 - Add the rice and stir to coat with the oil and butter. Toast the rice for 2 minutes until edges look translucent.
04 - Pour in the white wine and cook, stirring, until it is fully absorbed.
05 - Add a ladleful of hot vegetable broth to the rice and stir gently. When most of the liquid is absorbed, add another ladleful. Continue this process, stirring often, until the rice is creamy and al dente, 18–20 minutes.
06 - Remove from heat. Stir in the remaining butter and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
07 - Drizzle with truffle oil just before serving and sprinkle with fresh parsley if desired.

# Expert Advice:

01 -
  • That moment when the rice goes from stiff to creamy feels like pure magic every single time
  • Truffle oil elevates humble ingredients into something restaurant-worthy and impressive
02 -
  • Cold broth stops the cooking process and prevents proper starch release, so keep your broth simmering in a separate pan
  • Overstirring can break the rice grains, but understirring leads to uneven cooking and stuck bottoms
03 -
  • Truffle oil varies wildly in quality and intensity—start with half and add more to taste
  • Leftover risotto makes incredible arancini the next day if you can resist eating it all immediately

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