Mushroom Risotto Truffle Oil

I was stuck inside during a rainy October weekend with a basket of mushrooms from the farmers market and no real plan. My neighbor had mentioned risotto once, casually, like it was no big deal. I figured Id give it a try, and that first attempt taught me that stirring isnt boring when youre watching something transform in front of you.

The first time I made this for friends, I was nervous about the timing and kept the broth too hot. It worked anyway. We ate it straight from the pan with extra Parmesan and wine, and someone said it tasted like something theyd order on vacation. That comment stuck with me more than any recipe review ever could.

Ingredients

• Arborio rice: This short grain rice releases starch as you stir, creating that signature creaminess without any cream at all.
• Vegetable broth: Keeping it warm on a back burner prevents the rice from cooling down and seizing up between additions.
• Cremini or mixed wild mushrooms: I like cremini for their meatiness, but mixing in shiitake or oyster mushrooms adds layers of flavor.
• Garlic and shallot: These aromatics melt into the background but give the whole dish a warm, savory backbone.
• Dry white wine: It adds acidity and brightness. I use whatever I'd actually drink, nothing fancy or cooking specific.
• Parmesan cheese: Freshly grated melts smoothly and tastes sharper. The stuff in the green can doesnt behave the same way.
• Unsalted butter: I use it twice, once to cook the mushrooms and again at the end for silkiness.
• Truffle oil: A little goes a long way. I drizzle it at the very end so the aroma doesnt cook off.
• Fresh parsley: It cuts through the richness and adds a pop of color right before serving.

Instructions

Sauté the mushrooms:

Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add the sliced mushrooms and let them sit undisturbed for a minute before stirring, this helps them brown instead of steam. Cook until golden and tender, about 6 to 8 minutes, then stir in garlic and shallot for 2 more minutes. Season with salt and pepper, then scoop out half the mushrooms and set them aside for topping later.

Toast the rice:

Add the Arborio rice directly into the pan with the remaining mushrooms. Stir it around for 1 to 2 minutes until the edges turn translucent and it smells faintly nutty.

Deglaze with wine:

Pour in the white wine and stir until most of it has been absorbed. The pan will sizzle and smell amazing.

Add broth gradually:

Ladle in one scoop of warm vegetable broth at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful. This slow process takes about 18 to 20 minutes, and the rice should be creamy and al dente when done.

Stir in cheese and butter:

Remove the pan from heat and fold in the Parmesan and remaining 2 tbsp butter. Stir until everything melts into a glossy, cohesive sauce.

Finish with truffle oil and parsley:

Drizzle the truffle oil over the top and fold in the chopped parsley. Taste and adjust seasoning with salt and pepper if needed.

Serve immediately:

Spoon the risotto into bowls and top with the reserved sautéed mushrooms. Add extra Parmesan if you like.

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One night I made this for my mom after a long week, and she got quiet halfway through her bowl. She said it reminded her of a trip to Rome she took before I was born. I hadnt planned on making anything meaningful, but somehow the mushrooms and the truffle oil did that on their own.

What to Serve Alongside

I usually keep it simple with a crisp green salad dressed in lemon and olive oil. The acidity balances the richness of the risotto without competing for attention. A glass of Pinot Grigio or Chardonnay works beautifully, and if youre feeling extra, some crusty bread for soaking up any leftover sauce is never a bad idea.

Storage and Reheating

Risotto thickens as it cools, so leftovers can look a little stiff in the fridge. I reheat it gently in a small saucepan with a splash of broth or water, stirring until it loosens back up. It wont be quite as creamy as the first time, but its still comforting and worth saving.

Making It Your Own

This recipe is flexible once you get the technique down. Ive swapped in porcini mushrooms when I find them dried at the store, and Ive added peas or spinach toward the end for color. Some people like a splash of heavy cream for extra richness, and Ive done that too when I had some open in the fridge.

• Try using a mix of mushroom varieties for more complex, earthy flavor.
• Add a handful of fresh spinach or arugula in the last minute of cooking for a pop of green.
• For a vegan version, use vegan butter and nutritional yeast or cashew cream instead of Parmesan.

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This risotto has become my go to when I want to feel like Im treating myself without leaving the house. It takes attention, but the kind that feels meditative, and the payoff is a bowl of something warm, creamy, and worth every stir.

Recipe Questions & Answers

→ What type of mushrooms work best?

Cremini or mixed wild mushrooms provide a rich, earthy flavor that complements the creamy texture of the dish. Porcini or shiitake can be used for a deeper taste.

→ How should I cook the rice for optimal texture?

To achieve creamy and al dente rice, add warm vegetable broth gradually, stirring frequently to release starches and avoid sticking, cooking for about 18–20 minutes.

→ Can I substitute truffle oil with another ingredient?

While truffle oil adds a unique aroma, a drizzle of high-quality olive oil or a small amount of sautéed wild mushrooms enhances the earthiness if you prefer.

→ Is there a way to make this dish vegan-friendly?

Replace butter with vegan alternatives and omit Parmesan or use vegan cheese substitutes to maintain creaminess and flavor without dairy.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Chardonnay complements the creamy, nutty profile and enhances the overall dining experience.

→ How can I add extra richness to the risotto?

A splash of heavy cream at the end of cooking enriches the texture and adds a velvety finish.