Mushroom Risotto Truffle Oil

The smell of mushrooms hitting butter still takes me back to my first tiny apartment kitchen, where I attempted risotto because I'd heard it was the ultimate test of patience. I stirred that rice for forty minutes straight, my arm aching, wondering if this was actually worth it. Then I took that first creamy, earthy bite and completely understood what all the fuss was about.

I served this at a dinner party once when I was nervous about everything going wrong, and my friend Sarah actually stopped conversation mid sentence to ask what was in her bowl. Something about that truffle oil finish makes people feel like they're eating at a restaurant, which is always a fun secret to keep between you and your stove.

Ingredients

• Cremini or mixed mushrooms: These develop such beautiful golden edges when sautéed properly, and their meaty texture stands up perfectly to the creamy rice
• Arborio rice: The high starch content is what creates that signature velvety texture, so don't be tempted to substitute with regular rice
• Dry white wine: Adds brightness and acidity that cuts through all that richness—use something you'd actually drink
• Warm vegetable broth: Keeping it warm prevents shocking the rice, which helps maintain that steady, creamy cooking process
• Truffle oil: A little goes such a long way, transforming the whole dish into something that feels incredibly special

Instructions

Sauté the mushrooms first:

Melt butter in a large skillet over medium heat, add sliced mushrooms, and cook until they're golden and have released all their moisture—about 6 to 8 minutes. Set them aside where they'll stay warm.

Build your flavor foundation:

Heat olive oil in a large saucepan, cook the onion until translucent, then add garlic for just one minute until fragrant.

Toast the rice:

Add arborio rice and stir constantly for 2 minutes until the edges become slightly translucent—this helps each grain hold its texture.

Deglaze with wine:

Pour in the white wine and stir until it's completely absorbed, scraping up any flavorful bits from the bottom.

The slow ritual:

Add warm broth one ladleful at a time, stirring often and waiting until each addition is absorbed before adding more. Continue this for about 20 to 25 minutes until the rice is creamy but still has a slight bite to it.

Bringing it all together:

Fold in the sautéed mushrooms, parmesan, and butter, then season generously with salt and pepper.

The finishing touch:

Remove from heat, drizzle with truffle oil, and give it one final gentle fold before serving immediately.

Pin It

This became my go to comfort food during a particularly gray winter, when something warm and demanding just enough attention to keep my hands busy was exactly what I needed. There's something deeply satisfying about transforming simple ingredients into something so elegant.

Getting The Texture Right

The trick is knowing when to stop cooking—risotto continues cooking even after you pull it from the heat, so err on the side of slightly underdone rather than mushy. You want each grain to have a tiny white dot in the center when you bite into it.

Wine Selection Matters

A crisp pinot grigio or sauvignon blanc works beautifully here, adding just enough acidity to balance all that richness. I've made the mistake of using an overly oaky chardonnay, and the flavors just didn't sing together the way they should.

Make It Your Own

Once you've mastered the basic technique, this recipe becomes a canvas for whatever you have in your fridge or growing in your garden. The method stays the same while the flavors change with the seasons.

• Try adding fresh thyme or rosemary during the last few minutes of cooking
• A handful of frozen peas stirred in at the end adds lovely sweetness and color
• Top with a soft poached egg if you want to turn it into a complete meal

Pin It

There's something so grounding about standing at the stove, ladling broth and stirring rice while the kitchen fills with incredible smells. Simple acts of care in the kitchen have a way of feeding more than just hunger.

Recipe Q&A

→ What type of mushrooms work best?

Cremini or mixed mushrooms provide a savory depth and tender texture ideal for this dish.

→ Can I use another oil instead of truffle oil?

Yes, while truffle oil adds a unique aroma, olive oil or walnut oil can offer a different but pleasant finish.

→ How to achieve the creamy texture in risotto?

Slowly adding warm broth and stirring frequently helps release starch from the rice, creating a creamy consistency.

→ Is Parmesan cheese essential?

Parmesan enriches flavor and creaminess, but plant-based cheeses can be used for dairy-free alternatives.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio enhance the subtle flavors and balance the richness.