Have you ever dreamt of preparing an indulgent Italian dinner without fuss? Dive into the rich flavors of truffle mushroom risotto, where earthy mushrooms and aromatic truffle unite into a warm, creamy embrace. Not only is this dish spectacularly impressive, but it’s also surprisingly approachable and perfect for home cooks of all levels. The comforting texture and deep, savory notes of truffle mushroom risotto will have you returning to this recipe time and time again!
Why You Will Love This Recipe:
Firstly, truffle mushroom risotto feels like restaurant food, but it’s deeply satisfying to make in your own kitchen. In addition, the harmony between mushrooms, truffle, and creamy rice is unforgettable, and the aroma alone is enough to draw everyone to the table. Above all, you don’t need professional skills—just a willingness to stir and savor!
Ingredients:
- 1 ½ cups Arborio rice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot, finely chopped
- 3 garlic cloves, minced
- 10 oz (about 280g) mixed mushrooms (cremini, shiitake, button), sliced
- 4 cups vegetable stock, kept warm
- ½ cup dry white wine
- ¼ cup grated Parmesan cheese (plus more for serving)
- 2 teaspoons truffle oil (plus more to taste)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped parsley (optional)
- Fresh truffle shavings for garnish (optional)
How to Make Truffle Mushroom Risotto (Step-by-Step)
- Prepare the Mushrooms:
Begin by heating olive oil and butter in a large pan over medium heat. Once the butter melts, add the chopped shallot and sauté until soft. Next, toss in the garlic and cook until fragrant. Add the sliced mushrooms and cook, stirring occasionally, until golden and their moisture has evaporated. Remove half the mushrooms from the pan and set aside for garnishing later.
- Toast the Rice:
To achieve that signature risotto texture, add the Arborio rice to your pan, stirring constantly until the grains become lightly translucent around the edges—this usually takes about 2 minutes.
- Deglaze and Simmer:
Pour in the white wine, stirring to release any flavorful bits stuck to the bottom. Allow the wine to simmer until mostly absorbed by the rice.
- Add Broth Gradually:
With a ladle, start adding warm vegetable stock to the rice—one scoop at a time. Stir frequently as the rice gently simmers, absorbing the liquid before adding another ladle. Continue this process, ladling in stock and patiently stirring, for about 18-20 minutes. The risotto should achieve a creamy consistency, with the Arborio rice tender yet holding its shape.
- Finish and Serve:
Once creamy, stir in your reserved mushrooms, Parmesan cheese, and truffle oil. Season with salt and pepper. Turn off the heat, cover, and let your truffle mushroom risotto rest for 5 minutes for the flavors to meld.
- Garnish and Enjoy:
Spoon your risotto into bowls, topping with extra Parmesan, fresh parsley, and optional truffle shavings. For an extra aroma, drizzle just a bit more truffle oil.
Expert Tips
- Keep your stock warm throughout; this helps maintain the creamy texture.
- Don’t rush the ladling process—slow additions let the rice release its starch.
- A wooden spoon is best since it prevents scratching and helps stir evenly.
- For a richer taste, finish with a tablespoon of cold butter before serving.
- Add truffle oil gradually; its flavor is potent!
Recipe Variations
- Swap vegetable stock for chicken stock for deeper flavor (if not strictly vegetarian).
- Stir in sautéed spinach or peas for a pop of color and extra nutrients.
- For extra decadence, fold in a tablespoon of mascarpone Cheese.
- Try different mushroom varieties—porcini or chanterelle mushrooms offer bold aromas.
- Vegan adaptation: Omit Parmesan and butter; finish with vegan alternatives.
Storage and Reheating
If you have leftovers, cool your truffle mushroom risotto quickly, then store it in an airtight container in the fridge for up to 3 days. To reheat, add a splash of warm broth or water and gently heat on the stovetop, stirring frequently. This will revive its creamy consistency. Nevertheless, risotto is always best enjoyed fresh!
Serving Suggestions
This elegant dish stands beautifully on its own, but it’s also wonderful paired with a peppery arugula salad, roasted vegetables, or even grilled asparagus. In addition, consider serving alongside a glass of crisp white wine or sparkling water with a slice of lemon.
Description
Have you ever dreamt of preparing an indulgent Italian dinner without fuss? Dive into the rich flavors of truffle mushroom risotto, where earthy mushrooms and aromatic truffle unite into a warm, creamy embrace. Not only is this dish spectacularly impressive, but it’s also surprisingly approachable and perfect for home cooks of all levels. The comforting texture and deep, savory notes of truffle mushroom risotto will have you returning to this recipe time and time again!
Ingredients:
Instructions
Step-by-Step
-
Prepare the Mushrooms:
Begin by heating olive oil and butter in a large pan over medium heat. Once the butter melts, add the chopped shallot and sauté until soft. Next, toss in the garlic and cook until fragrant. Add the sliced mushrooms and cook, stirring occasionally, until golden and their moisture has evaporated. Remove half the mushrooms from the pan and set aside for garnishing later.
-
Toast the Rice:
To achieve that signature risotto texture, add the Arborio rice to your pan, stirring constantly until the grains become lightly translucent around the edges—this usually takes about 2 minutes.
-
Deglaze and Simmer:
Pour in the white wine, stirring to release any flavorful bits stuck to the bottom. Allow the wine to simmer until mostly absorbed by the rice.
-
Add Broth Gradually:
With a ladle, start adding warm vegetable stock to the rice—one scoop at a time. Stir frequently as the rice gently simmers, absorbing the liquid before adding another ladle. Continue this process, ladling in stock and patiently stirring, for about 18-20 minutes. The risotto should achieve a creamy consistency, with the Arborio rice tender yet holding its shape.
-
Finish and Serve:
Once creamy, stir in your reserved mushrooms, Parmesan cheese, and truffle oil. Season with salt and pepper. Turn off the heat, cover, and let your truffle mushroom risotto rest for 5 minutes for the flavors to meld.
-
Garnish and Enjoy:
Spoon your risotto into bowls, topping with extra Parmesan, fresh parsley, and optional truffle shavings. For an extra aroma, drizzle just a bit more truffle oil.
Nutrition Facts
Servings 4
Serving Size 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 4g20%
- Cholesterol 13mg5%
- Total Carbohydrate 51g17%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 10g20%
- Vitamin C 7 mg
- Calcium 120 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Truffle oil is usually more aromatic than flavorful, so less is more. Start with a small amount and adjust to your liking.
- Arborio rice is essential for that classic texture due to its high starch content.
- If using fresh truffles, shave thin slices on top right before serving.
