Creamy Mushroom Risotto Truffle (Printable)
Luxurious Arborio rice with sautéed mushrooms and a hint of fragrant truffle oil.
# What You'll 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 ounces 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
# Directions:
01 - Heat butter and olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 2 to 3 minutes.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and sauté 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 become opaque.
05 - Pour in white wine and cook, stirring frequently, until mostly absorbed.
06 - Ladle warm vegetable broth into the rice one scoop at a time, stirring often. Allow liquid to be mostly 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 butter, Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
08 - Remove from heat. Drizzle truffle oil over the risotto and sprinkle with chopped parsley before serving.
# Expert Advice:
01 -
- It actually feels restaurant-quality but comes together in about 50 minutes with no fancy techniques.
- The constant stirring becomes almost therapeutic once you settle into the rhythm of it.
- One pot means one cleanup, and the result is elegant enough to impress without looking like you tried too hard.
02 -
- Cold broth is your enemy here—it will stop the cooking process and make your rice turn out chalky instead of creamy, so keep it simmering in a separate pot the whole time.
- Resist the urge to leave it alone; the constant stirring isn't just busywork, it's what coaxes the starch out and creates that signature creamy sauce without adding more cream until the very end.
03 -
- Make a mise en place—have everything chopped and measured before you start cooking, because once you begin, you can't step away to chop more garlic without risking the rice.
- The best risotto recipes respect the ingredient's natural timing; listen for when the mushrooms smell deeply savory, when the wine has mostly absorbed, when the rice just starts to give under your spoon—these small signals matter more than the clock.