Creamy Mushroom Risotto Truffle (Printable)

A rich blend of Arborio rice and mushrooms enhanced by truffle oil and Parmesan for a smooth finish.

# What You Need:

→ Rice & Broth

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

→ Vegetables

03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 14 oz mixed mushrooms (cremini, shiitake, button), sliced

→ Dairy

08 - 2 tablespoons unsalted butter (for finishing)
09 - ½ cup freshly grated Parmesan cheese
10 - ¼ cup heavy cream

→ Seasoning & Garnish

11 - ½ cup dry white wine
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons chopped fresh parsley
14 - 2 teaspoons truffle oil

# How to Make It:

01 - Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add chopped onions and cook for 2 to 3 minutes until translucent.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Add sliced mushrooms and cook, stirring occasionally, for 6 to 8 minutes until they release moisture and begin to brown.
04 - Stir in Arborio rice and cook for 1 to 2 minutes until grains turn opaque.
05 - Pour in dry white wine and cook, stirring, until mostly absorbed by the rice.
06 - Add warm vegetable broth one ladleful at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue this process for 20 to 25 minutes until rice is creamy and al dente.
07 - Reduce heat to low. Stir in remaining 2 tablespoons butter, grated Parmesan, and heavy cream. Season with salt and freshly ground black pepper to taste.
08 - Remove from heat. Drizzle with truffle oil and sprinkle with chopped parsley before serving.

# Expert Suggestions:

01 -
  • It looks restaurant-fancy but comes together in under an hour, which means you can actually make it on a Wednesday night.
  • The truffle oil is your secret weapon—just a whisper of it transforms everything from nice to genuinely special.
  • Risotto becomes meditative once you understand the rhythm; there's something deeply satisfying about the constant stirring.
02 -
  • If your risotto gets too thick before the rice is done, add warm broth in smaller amounts—you can always add more liquid but you can't take it out.
  • The truffle oil is potent and volatile; add it at the very end after plating, or the heat will cook off those delicate notes you paid for.
03 -
  • Keep your broth at a gentle simmer in a separate pot—you want it hot enough to cook the rice without shocking it, and this ensures the cooking time stays consistent.
  • Taste a grain of rice between additions toward the end to know exactly when it's al dente and you can stop; that moment passes quickly.

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