Mushroom Risotto Truffle Oil (Print Version)
Creamy Italian risotto with savory mushrooms and a touch of aromatic truffle oil.
# What You Need:
→ Mushrooms
01 - 10 oz cremini or mixed mushrooms, sliced
02 - 1 tbsp unsalted butter
→ Rice & Aromatics
03 - 1 tbsp olive oil
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 1/2 cups arborio rice
→ Liquids
07 - 1/2 cup dry white wine
08 - 4 cups vegetable broth, kept warm
→ Finish & Garnish
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tbsp unsalted butter
11 - 1–2 tbsp truffle oil
12 - Salt and freshly ground black pepper, to taste
13 - Chopped fresh parsley, for garnish
# How-To:
01 - Heat 1 tbsp butter in a large skillet over medium heat. Add the mushrooms and cook until golden and their liquid has evaporated, about 6–8 minutes. Set aside.
02 - In a large saucepan, heat olive oil over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute.
03 - Add the arborio rice, stirring to coat each grain with oil. Toast for 2 minutes until edges become translucent.
04 - Pour in the white wine and stir until fully absorbed.
05 - Add warm vegetable broth, one ladleful at a time, stirring often. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20–25 minutes.
06 - Stir in the sautéed mushrooms, Parmesan cheese, and 2 tbsp butter. Season with salt and pepper.
07 - Remove from heat and drizzle with truffle oil. Gently mix, then serve immediately, garnished with chopped parsley if desired.
# Expert Advice:
01 -
- The combination of nutty parmesan and earthy mushrooms creates layers of umami that make each bite feel luxurious
- Mastering risotto is like learning a beautiful kitchen meditation—the rhythm of stirring becomes almost therapeutic
02 -
- Constant stirring isn't absolutely necessary, but frequent stirring helps release starch for that restaurant style creaminess
- Adding cold broth to hot rice shocks the grains and ruins the texture, so keep your broth simmering on a back burner
03 -
- Grate your parmesan fresh from a block rather than using pre shredded cheese, which contains anti caking agents that prevent proper melting
- Have everything prepped and measured before you start, because once you begin adding broth you won't have hands free for chopping