Ingredients

1 cup Arborio rice

4 cups vegetable broth (or chicken broth)

1 cup dry white wine

1 medium onion (finely chopped)

2 cloves garlic (minced)

8 ounces mushrooms (such as cremini or shiitake, sliced)

2 tablespoons olive oil

2 tablespoons unsalted butter

1/2 cup grated Parmesan cheese

1–2 tablespoons truffle oil (to taste)

Salt and black pepper (to taste)

Fresh parsley (chopped, for garnish)

Instructions

Step 1: In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm but not boiling.

Step 2: In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook for an additional 30 seconds. Stir in the sliced mushrooms and cook until browned and tender, about 5–7 minutes. Season with salt and pepper to taste.

Step 3: Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Cook for about 1–2 minutes until the rice is lightly toasted. Pour in the dry white wine and stir until it has mostly evaporated.

Step 4: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18–20 minutes, or until the rice is creamy and al dente.

Step 5: Once the rice is cooked, remove the skillet from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and creamy. Drizzle in the truffle oil, adjusting the amount to your taste. Mix well and season with additional salt and black pepper if needed.

Step 6: Serve the risotto warm, garnished with chopped fresh parsley and extra Parmesan cheese if desired.

Tips & Variations

Use a mix of wild mushrooms for a deeper, more complex flavor.

For a richer taste, substitute half the broth with mushroom broth.

Stir gently to avoid breaking the rice grains and achieve a creamy texture.

If you prefer, replace white wine with additional broth for a non-alcoholic version.

Add a splash of cream at the end for extra creaminess if desired.

FAQs

Can I use other types of rice for risotto?

Arborio rice is preferred because of its high starch content, which creates the creamy texture risotto is known for. Using other rice types may result in a different texture.

How much truffle oil should I add?

Start with 1 tablespoon and adjust to taste. Truffle oil has a strong aroma, so adding too much can overpower the dish. It’s best to add gradually and taste as you go.