Mushroom Risotto with Truffle Oil

There's a particular moment in late autumn when the farmers market suddenly fills with varieties of mushrooms you haven't seen all summer—cremini with dirt still clinging to their caps, delicate shiitakes that smell almost meaty. That's when I first decided to master risotto, inspired by watching steam rise from a wooden spoon and realizing how much patience and presence this dish demands. It's not difficult, just deliberate, and that quiet attention transforms simple ingredients into something genuinely luxurious.

I made this for a friend who swore they didn't like mushrooms, then watched their expression shift as they took that first spoonful—the umami from the sautéed mushrooms had somehow convinced them otherwise. That's when I understood risotto isn't just about the rice; it's about building flavor so slowly and deliberately that it sneaks up on you.

Ingredients

• Arborio rice (1 ½ cups): This short-grain Italian rice releases starch as you stir, creating that signature creamy texture without any cream at all—it's the backbone of risotto's magic.
• Mixed fresh mushrooms (14 oz): The combination of cremini, shiitake, and button mushrooms layers different earthy notes; don't skip the mix if you can help it.
• Yellow onion (1 medium): Finely chopped so it dissolves completely and becomes the invisible foundation for everything else.
• Garlic (2 cloves): Minced small enough that you get the flavor without any bitter burnt taste.
• Vegetable broth (5 cups): Keep it warm in a separate pot—cold broth will shock the rice and interrupt the cooking process.
• Dry white wine (¼ cup): The acidity cuts through the richness and adds a subtle brightness; don't skip this.
• Unsalted butter (3 tbsp): Divided between the beginning and the final mantecare step, which is Italian for that last luxurious moment of stirring in fat and cheese.
• Parmesan cheese (½ cup, freshly grated): Grate it fresh—pre-grated versions have anti-caking agents that make the risotto grainy.
• Truffle oil (2 tbsp): Use the real thing if possible, and add it right before serving so the aroma stays alive in your bowl.
• Salt and black pepper: Season as you go, not all at once at the end.
• Fresh parsley (optional): A small handful of chopped parsley adds a bright note that contrasts with all the earthiness.

Instructions

Sauté the aromatics:

In a large saucepan over medium heat, melt 1 tablespoon of butter and add the chopped onion. You'll know it's ready when it becomes translucent and soft, about 3 to 4 minutes—listen for a gentle sizzle, not a loud crackle. Add the minced garlic and stir constantly for just 1 minute so it perfumes the oil without turning bitter.

Brown the mushrooms:

Add all your sliced mushrooms and stir occasionally as they release their moisture and then brown beautifully, about 5 to 7 minutes total. The kitchen will smell incredible, almost meaty—that's when you know you're on the right track. Season with a pinch of salt and pepper as they cook.

Toast the rice:

Stir in the arborio rice and keep stirring for about 2 minutes until the grains look slightly translucent at the edges. This toasting step seals the starch inside each grain so it doesn't turn to mush later.

Deglaze with wine:

Pour in the white wine and stir constantly until it's mostly absorbed into the rice, about 1 to 2 minutes. You're building flavor layers as you go.

Add broth gradually:

Now comes the patience part: add one ladle of warm broth to the rice and stir gently but frequently. Let it absorb almost completely before adding the next ladle—this slow addition is what creates that creamy texture, taking about 18 to 20 minutes total. Taste it around the 18-minute mark to check for doneness.

Finish with butter and cheese:

When the rice is tender with just a slight bite (al dente), remove from heat and stir in the remaining 2 tablespoons of butter and the fresh Parmesan. Keep stirring for about a minute until it becomes gloriously creamy and cohesive—this is the mantecare, the moment that seals everything together.

Add truffle oil and adjust:

Drizzle with truffle oil and gently fold it in, then taste and adjust salt and pepper as needed. Serve immediately in warm bowls, finishing with a sprinkle of fresh parsley and extra Parmesan if you like.

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The moment I really understood this dish was when someone took a spoonful and closed their eyes—not in the pretentious way, but the way you do when something reaches a part of you that wasn't expecting to be reached. That's the power of doing things slowly and with intention.

The Art of the Stir

Risotto isn't complicated, but it does ask you to show up and pay attention for about 20 minutes straight. The constant stirring isn't busywork; it's what releases the starch from the rice and creates that silky, luxurious texture that makes people think you've added cream (you haven't). The rhythm becomes almost meditative—you're not thinking about your day, you're just listening to the rice whisper as it cooks.

Mushroom Magic and Umami

The earthiness in this dish comes from patient mushroom preparation, not from dumping them in and walking away. When you give them time to brown and release their deep, savory flavors, they create an umami foundation that makes the whole thing taste like you've been simmering it for hours. Different mushroom varieties bring different notes—cremini brings earthiness, shiitake brings a deeper woodiness, button mushrooms add subtle sweetness—so the mix really does matter.

The Truffle Oil Finale

Truffle oil is one of those ingredients that should feel like a small luxury, not an afterthought, and that's why it goes in last. The moment the rice is creamy and perfect, you drizzle it on and the aroma rises up—that's the entire point, capturing all that truffle essence when it's fresh and alive. Adding it during cooking burns away the delicate notes, so patience here pays off in your nose before it reaches your mouth.

• Save the truffle oil for the very end, after the risotto is fully cooked and plated if possible.
• A little goes a long way, so don't drown it in truffle oil or the flavor becomes cloying.
• Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc if you're making this for guests.

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There's something genuinely beautiful about making risotto for people—it slows you down, makes you present, and creates something that tastes like you actually care. Once you've made it once, it becomes the dish you make when someone needs feeding properly.

Recipe Questions & Answers

→ Can I use different types of mushrooms?

Yes, a mix of wild mushrooms like cremini, shiitake, or button mushrooms adds excellent flavor and texture.

→ Why must the broth be added slowly?

Adding warm broth one ladle at a time allows the rice to release starch slowly, which creates the characteristic creamy consistency.

→ Is this dish vegetarian friendly?

Yes, using vegetable broth instead of chicken stock makes this a completely vegetarian meal.

→ When should I add the truffle oil?

Truffle oil is very aromatic and should be drizzled on at the very end, just before serving, to maximize its fragrance.

→ What wine pairs best with this?

A crisp, dry white wine such as Pinot Grigio or Sauvignon Blanc pairs perfectly with the rich, creamy texture.