Mushroom Risotto Truffle Oil (Printable)
Creamy Italian risotto featuring mushrooms and a fragrant truffle oil finish.
# What You Need:
→ Vegetables
01 - 10 oz mixed mushrooms (cremini, shiitake, or button), cleaned and sliced
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Rice & Broth
05 - 1 1/2 cups Arborio rice
06 - 4 cups vegetable broth, kept warm
07 - 1/2 cup dry white wine
→ Dairy
08 - 1/2 cup freshly grated Parmesan cheese (or vegetarian alternative)
09 - 2 tbsp unsalted butter
10 - 2 tbsp olive oil
→ Seasoning & Finishing
11 - 2 tbsp truffle oil
12 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed pan over medium heat. Add diced onions and cook until translucent, about 3 to 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and cook, stirring occasionally, until softened and liquids evaporate, approximately 6 to 8 minutes. Season lightly with salt and pepper.
04 - Incorporate Arborio rice, stirring to coat grains with the mushroom mixture. Toast for 1 to 2 minutes until edges become translucent.
05 - Pour in white wine and cook, stirring, until most liquid is absorbed.
06 - Add warm vegetable broth one ladle at a time, stirring frequently. Let each addition absorb before adding more. Continue until rice is creamy and al dente, about 18 to 20 minutes.
07 - Remove from heat. Stir in remaining butter and grated Parmesan cheese. Adjust seasoning with salt and pepper.
08 - Spoon risotto onto plates, drizzle with truffle oil, and garnish with fresh parsley.
# Expert Advice:
01 -
- It looks restaurant-quality but comes together in under an hour, which means you can actually pull it off on a weeknight.
- The earthy mushrooms and truffle oil create this sophisticated flavor that tastes like you spent all day cooking, but the technique is straightforward once you understand the rhythm.
- It's naturally vegetarian and feels indulgent enough for special dinners, casual enough for when you just want something really good.
02 -
- Risotto is all about rhythm—you need to stay with it and keep stirring, but it's not as fussy as people say; just keep the rice moving and let the broth do the work.
- Temperature matters: if your broth is cold or your heat is too high, the rice won't cook evenly and you'll end up with some grains mushy and others hard.
- Don't walk away and come back five minutes later expecting it to be done—risotto takes about 20 minutes of fairly attentive cooking from the moment you add the first broth to the finish line.
03 -
- Use a heavy-bottomed pan and don't skimp on the stirring—this is what prevents sticking and ensures even, creamy cooking.
- Grate your Parmesan fresh and keep the broth warm; these two things alone will make your risotto taste like you've been making it for years.