Mushroom Risotto Truffle Oil (Printable)

Luxurious risotto with browned mushrooms, Parmesan, and a drizzle of aromatic truffle oil.

# What You'll Need:

→ Rice & Broth

01 - 1 ½ cups Arborio rice
02 - 5 cups vegetable broth, kept warm

→ Mushrooms

03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter
05 - 12 ounces cremini or mixed wild mushrooms, sliced
06 - 2 cloves garlic, minced
07 - 1 small shallot, finely chopped

→ Flavor & Finish

08 - ½ cup dry white wine
09 - ½ cup freshly grated Parmesan cheese
10 - 2 tablespoons unsalted butter, additional
11 - 1 tablespoon truffle oil
12 - 2 tablespoons fresh parsley, chopped
13 - Salt and black pepper, to taste

# How to Make It:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add sliced mushrooms and cook until browned and tender, about 6 to 8 minutes. Stir in minced garlic and chopped shallot; sauté for 2 additional minutes. Season with salt and black pepper. Remove half of the mushrooms and set aside for garnish.
02 - Add Arborio rice to the skillet and stir for 1 to 2 minutes until lightly toasted.
03 - Pour in the dry white wine and stir until it is mostly absorbed by the rice.
04 - Add one ladleful of warm vegetable broth to the rice and stir frequently until most liquid is absorbed. Continue adding broth one ladleful at a time, stirring regularly, until the rice is creamy and cooked al dente, approximately 18 to 20 minutes.
05 - Stir in the freshly grated Parmesan and remaining 2 tablespoons of butter until melted and creamy. Adjust seasoning with salt and pepper as needed.
06 - Remove from heat. Drizzle with truffle oil and fold in chopped parsley.
07 - Serve immediately, topped with reserved mushrooms and additional Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It feels fancy but uses simple pantry staples and one pot you probably already own.
  • The mushrooms get deeply caramelized and sweet, which makes every bite taste richer than it actually is.
  • Truffle oil at the end adds a restaurant quality finish without any complicated technique.
  • Leftovers reheat surprisingly well with a splash of broth, so you can enjoy it twice.
02 -
  • Keep the broth warm the whole time or the rice will cool down and cook unevenly.
  • Dont walk away during the stirring, it only takes 20 minutes and the rhythm is actually calming once you settle into it.
  • If the rice still feels hard after youve used all the broth, just add a bit of hot water and keep going.
  • Truffle oil should be added off the heat or it loses its fragrance fast.
03 -
  • Use a wide, heavy bottomed pan so the rice cooks evenly and you have room to stir without splashing.
  • Taste the rice a few minutes before you think its done, that way you can control the exact texture you want.
  • If youre making this for guests, prep the mushrooms and broth ahead of time so you can focus on stirring when it counts.

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