Description
This Truffle Mushroom Risotto is a luxurious and creamy Italian classic, enhanced with earthy mushrooms and aromatic truffle oil. Featuring Arborio rice slowly cooked in warm broth and enriched with Parmesan cheese, this dish delivers rich flavor and a perfectly creamy texture. Ideal for an elegant weeknight dinner or special occasion, it’s a comforting and sophisticated vegetarian meal that’s sure to impress.
Ingredients
Scale
Risotto Base
- 1 cup Arborio rice
- 4 cups vegetable broth (or chicken broth)
- 1 cup dry white wine
Vegetables & Aromatics
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 8 ounces mushrooms (such as cremini or shiitake, sliced)
Fats & Cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
Seasonings & Garnish
- 1–2 tablespoons truffle oil (to taste)
- Salt and black pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare the Broth: In a saucepan, warm the vegetable or chicken broth over low heat, keeping it hot but not boiling. This ensures the broth integrates smoothly when added to the rice.
- Sauté the Vegetables: Heat olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook an additional 30 seconds. Add sliced mushrooms, cooking until browned and tender, approximately 5–7 minutes. Season with salt and pepper to taste.
- Cook the Risotto: Add the Arborio rice to the skillet, stirring to coat each grain with the oil and butter. Toast the rice for 1–2 minutes until lightly translucent around the edges. Pour in the dry white wine, stirring until mostly evaporated. Begin ladling in the warm broth, one scoop at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue for 18–20 minutes, or until the rice is creamy and al dente.
- Finish the Risotto: Remove the skillet from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and the risotto is creamy. Drizzle truffle oil over the mixture, adjusting quantity to preference. Mix well and season with additional salt and black pepper if necessary.
- Serve: Serve the risotto warm, garnished with freshly chopped parsley and extra Parmesan cheese if desired for an elegant presentation.
Notes
- Use warm broth to maintain the cooking temperature and allow the rice to cook evenly.
- Stir frequently to release the rice’s starch and achieve a creamy texture.
- Adjust truffle oil carefully, as it has a strong flavor and aroma.
- For a vegan version, substitute butter with vegan margarine and use nutritional yeast instead of Parmesan.
- Leftover risotto can be refrigerated and gently reheated with a splash of broth or water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Truffle Mushroom Risotto, Risotto Recipe, Italian Risotto, Mushroom Risotto, Easy Risotto, Vegetarian Risotto, Truffle Oil Risotto
