Mushroom Risotto Truffle Oil (Printable)

Luxuriously creamy risotto highlighting mushrooms and a fragrant hint of truffle oil for refined dining.

# What You Need:

→ Rice

01 - 1 ½ cups Arborio rice

→ Mushrooms

02 - 14 oz mixed mushrooms (cremini, shiitake, button), sliced

→ Aromatics

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine

→ Dairy

07 - 3 tbsp unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese

→ Oils & Seasoning

09 - 2 tbsp olive oil
10 - 1–2 tbsp truffle oil (to finish)
11 - Salt and freshly ground black pepper, to taste
12 - 2 tbsp chopped fresh parsley (optional, for garnish)

# How To Make It:

01 - Heat olive oil and 1 tbsp butter in a large heavy-bottomed saucepan over medium heat. Add onions and cook until translucent, about 3 minutes. Stir in garlic and cook 1 minute more.
02 - Add mushrooms and sauté until tender and any released liquid has evaporated, about 6–8 minutes.
03 - Stir in Arborio rice and cook for 2 minutes, allowing rice to lightly toast.
04 - Pour in white wine and stir until mostly absorbed.
05 - Begin adding warm vegetable broth, one ladleful at a time, stirring frequently. Wait until most liquid is absorbed before adding next ladleful. Continue until rice is creamy and al dente, about 20–25 minutes.
06 - Remove pan from heat. Stir in remaining 2 tbsp butter and Parmesan cheese. Season with salt and pepper to taste.
07 - Drizzle with truffle oil and gently mix. Garnish with fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • That moment when the rice transforms from separate grains to something impossibly creamy and luxurious
  • The way truffle oil turns a simple dinner into something that feels restaurant special
  • It is mostly hands off time, perfect for sipping wine while the stove does the work
02 -
  • Adding cold broth will shock the rice and make it cook unevenly, so keep your liquid warm in another pot
  • The risotto should flow like a thick wave when you tilt the pan, not sit in a stiff mound
  • Truffle oil is incredibly potent, so start with less than you think you need
03 -
  • Stirring frequently releases more starch for a creamier result, but you do not need to stir constantly
  • Leftover risotto makes incredible arancini the next day if you somehow have any left

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