Mushroom Risotto Truffle Oil (Printable)
Luxuriously creamy risotto with mixed mushrooms and a fragrant drizzle of truffle oil.
# What You'll Need:
→ Vegetables
01 - 14 oz mixed fresh mushrooms (cremini, shiitake, or button), cleaned and sliced
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Rice & Broth
05 - 10.5 oz Arborio rice
06 - 4 cups vegetable broth, kept warm
→ Dairy & Fats
07 - 3 tbsp unsalted butter, divided
08 - 3 tbsp olive oil
09 - 2 oz Parmesan cheese, freshly grated
→ Finishing Touch
10 - 2 tbsp truffle oil
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed pan over medium heat. Add the chopped onion and cook until translucent, approximately 3 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in sliced mushrooms and cook for 6 to 8 minutes until softened and any released liquid evaporates. Season with salt and pepper.
04 - Add Arborio rice and stir continuously for 2 minutes to lightly toast and allow grains to become translucent at the edges.
05 - Add warm vegetable broth one ladle at a time, stirring frequently and waiting for each addition to absorb before adding the next. Continue this process for 20 to 25 minutes until rice is creamy and al dente.
06 - Remove pan from heat and stir in remaining 2 tablespoons butter and freshly grated Parmesan cheese until creamy and well combined.
07 - Drizzle with truffle oil, sprinkle with chopped parsley, and adjust seasoning with salt and pepper as needed.
08 - Plate risotto and garnish with extra Parmesan cheese and parsley for presentation.
# Expert Suggestions:
01 -
- It feels fancy enough for a dinner party but tastes even better when you're cooking it just for yourself on a quiet evening.
- The constant stirring becomes meditative once you stop treating it like a chore and start using it as an excuse to stand in one place and breathe in the smell of mushrooms and butter.
- One pot, no backup plan needed, and you'll have something restaurant-quality in under an hour.
02 -
- Cold broth will stop your rice from cooking evenly—keep it warming on a back burner the entire time, without fail.
- The final butter and cheese stirred in at the end, called the mantecatura, is what transforms good risotto into creamy risotto; don't skip this step and don't rush it.
- Risotto is done when it flows slightly on the plate but holds its shape, not when it's soupy and not when it's thick—that sweet spot is the whole game.
03 -
- Use a heavy-bottomed pan—it distributes heat evenly so you avoid hot spots where the rice might catch and burn on the bottom.
- The moment you taste a grain and it's tender with just a hint of resistance in the center, your risotto is done; overcooking it for even one minute of extra broth makes it mushy and regrettable.