Mushroom Risotto Truffle Oil (Print)
Luxurious mushroom risotto accented with truffle oil and fresh parsley for rich flavor.
# 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 Make:
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 aromatic.
03 - Add sliced mushrooms and cook, stirring occasionally, until softened and liquid evaporates, approximately 6 to 8 minutes. Season lightly with salt and pepper.
04 - Add Arborio rice and stir to coat grains with the mushroom mixture and oil. Toast for 1 to 2 minutes until edges become translucent.
05 - Pour in white wine and cook, stirring, until liquid is mostly absorbed.
06 - Add warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue until rice is creamy and al dente, about 18 to 20 minutes.
07 - Remove from heat and stir in remaining butter and grated Parmesan. Adjust seasoning with salt and pepper to taste.
08 - Plate the risotto, drizzle with truffle oil, and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- It tastes like you spent hours in the kitchen when really you'll have dinner ready in under an hour.
- The truffle oil finish transforms something comforting into something that feels celebratory without demanding a special occasion.
- It's the kind of dish that makes people ask for the recipe, which always feels like a small victory.
02 -
- Risotto is not forgiving of distraction—if you step away from the stove for five minutes, the bottom will catch and stick, so stay present the whole time.
- If your risotto becomes too thick before the rice is tender, add more warm broth a splash at a time rather than trying to force it; every stove and every batch of rice behaves slightly differently.
- The rice should be creamy but with each grain still holding its shape, never mushy or soupy; this is called al dente, and it's the whole point.
03 -
- Keep your broth warm in a separate pot on another burner; cold broth will shock the rice and interrupt the cooking process, which is why temperature matters more than most recipes acknowledge.
- The last two minutes of cooking are when you adjust the texture—if it's too thick, add broth; if it's too loose, cook it a bit longer without adding more liquid.
- Truffle oil is strong, so use it as a finishing drizzle rather than an ingredient to cook with; a little goes a long way.