Creamy Mushroom Risotto Truffle Oil (Printable)
Luxurious, velvety risotto with earthy mushrooms, aromatic shallots, and fragrant truffle oil. Ideal for a special dinner or comfort.
# Ingredient List:
→ Produce
01 - 14 oz mixed mushrooms (cremini, shiitake, button), cleaned and sliced
02 - 1 small onion, finely diced
03 - 2 shallots, finely diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh parsley, chopped (plus more for garnish)
→ Grains
06 - 1 ½ cups Arborio rice
→ Dairy
07 - ¼ cup unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese
09 - ¼ cup heavy cream
→ Liquids
10 - ½ cup dry white wine
11 - 4 cups vegetable stock, kept warm
→ Finishing
12 - 2 tablespoons truffle oil
13 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Heat half of the ¼ cup unsalted butter (approximately 2 tablespoons) in a large, heavy-bottomed pan over medium heat. Add the finely diced onion and shallots; sauté for 2 to 3 minutes until softened and translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant. Subsequently, add the sliced mixed mushrooms and sauté for 5 to 7 minutes until they are deeply browned and have released their moisture.
03 - Add the Arborio rice to the pan and stir thoroughly to coat each grain in the butter and mushroom mixture. Cook for 2 minutes until the edges of the rice grains appear translucent.
04 - Pour in the dry white wine and continue to stir until it is almost fully absorbed by the rice.
05 - Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful. Continue this process for approximately 20 minutes, or until the rice is creamy and cooked al dente.
06 - Reduce the heat to low. Stir in the remaining unsalted butter (approximately 2 tablespoons), grated Parmesan cheese, and heavy cream until all ingredients are melted and the risotto is rich and creamy. Season to taste with salt and freshly ground black pepper.
07 - Remove the risotto from the heat. Drizzle with truffle oil and sprinkle with fresh parsley. Serve immediately, with additional grated Parmesan cheese for garnish if desired.
# Expert Tips:
01 -
- It's surprisingly forgiving and delivers restaurant-quality indulgence right in your own kitchen.
- The combination of creamy rice, savory mushrooms, and that hint of truffle oil makes every bite feel utterly special.
02 -
- The biggest game-changer for creamy risotto is using *warm* stock; it keeps the cooking process consistent and doesn't shock the rice.
- Stirring isn't just for exercise; it helps release the starches from the Arborio rice, which is key to that signature creamy texture, so don't skimp on it.
03 -
- Always use freshly grated Parmesan; pre-shredded varieties often contain anti-caking agents that can make your risotto gritty.
- Taste your risotto frequently during the stock-adding process, not just at the end, to adjust seasoning and ensure the rice reaches your preferred al dente texture.