Mushroom Risotto Truffle Oil

The first time I understood risotto wasn't actually complicated was when my neighbor Marco stopped by with a bag of fresh mushrooms from the farmer's market. He stayed in my kitchen for the whole process, teaching me that risotto isn't about following steps robotically—it's about listening to the rice, watching how it drinks in the broth, and knowing when to stop. That evening, with truffle oil pooling into the creamy rice and the smell of garlic and earth filling the kitchen, something clicked. This dish became my go-to when I wanted to feel like I was cooking something restaurant-worthy without the stress.

I made this for my partner on a Tuesday night when we both needed something warm and special but didn't want to fuss. Halfway through stirring in the broth, I caught them standing in the kitchen doorway, just watching and smiling at nothing in particular—the kind of moment that has nothing to do with the food and everything to do with how it makes you feel. That's when risotto stopped being a recipe and became a ritual in our house.

Ingredients

• Mixed mushrooms (cremini, shiitake, button), 300 g sliced: These are your flavor foundation—cremini brings earthiness, shiitake adds umami depth, and button mushrooms keep things accessible. Clean them with a damp cloth rather than washing; they'll stay firmer and won't absorb excess water.
• Arborio rice, 300 g: This short-grain rice releases starch gradually, creating that signature creamy texture without becoming mushy. Regular long-grain rice won't give you the same magic, so it's worth seeking this out.
• Vegetable broth, 1 L, kept warm: Cold broth shocks the rice and breaks the cooking rhythm—keep it simmering on a back burner so each ladleful slides in seamlessly.
• Dry white wine, 120 ml: This adds brightness and helps the rice absorb flavors more deeply; don't skip it thinking water will do.
• Yellow onion, 1 small, finely diced: The sweet base that builds flavor from the very beginning.
• Garlic, 2 cloves, minced: Added after the onion so it doesn't burn and turn bitter.
• Parmesan cheese, 50 g, freshly grated: Grate it yourself just before using—pre-grated versions contain anti-caking agents that make the risotto grainy instead of silky.
• Unsalted butter, 2 tbsp total: Split between the initial cooking and the final finish for mounting richness without overpowering.
• Olive oil, 2 tbsp: Extra virgin if you have it, for its fruity notes.
• Truffle oil, 2 tbsp: This is your luxury finishing touch—a little goes a long way, and it transforms the whole dish into something special.
• Fresh parsley, 2 tbsp plus garnish: The green brightness that cuts through richness and awakens the palate.
• Salt and black pepper, to taste: Season as you go, not all at once at the end.

Instructions

Build Your Base:

Heat the olive oil and 1 tablespoon butter together in your heavy pan over medium heat—the butter will foam slightly, which means your pan is ready. Add the diced onion and let it soften into translucency, about 3–4 minutes; you want to see it turn golden at the edges.

Awaken the Garlic:

Stir in the minced garlic and cook for about 1 minute until the kitchen smells incredible and fragrant. Don't let it brown or it'll taste sharp and burnt instead of sweet.

Coax Out the Mushrooms:

Add your sliced mushrooms to the pan and cook, stirring occasionally, for 6–8 minutes. You'll watch them release moisture, darken slightly, and eventually dry out as their liquid evaporates—this is when they're ready and concentrated with flavor. Season lightly with salt and pepper here.

Toast the Rice:

Pour in the Arborio rice and stir it for 1–2 minutes so every grain gets coated with the oil and mushroom mixture. You'll notice the edges of some grains becoming translucent while the centers stay opaque—that's exactly what you want.

Wine Moment:

Pour in the white wine and stir continuously until the liquid is almost completely absorbed, which takes 2–3 minutes. The wine should smell sweet and integrated, not sharp.

The Slow Dance of Broth:

Reduce heat to medium-low and begin adding the warm broth one ladleful at a time, stirring frequently. After each addition, wait until the liquid is mostly absorbed before adding more—this is where patience becomes technique. The whole process takes about 18–20 minutes, and you'll watch the rice gradually transform from separate grains to a flowing, creamy mass.

Finish with Care:

When the rice tastes tender but still has a slight bite (al dente), remove the pan from heat. Stir in the remaining butter and freshly grated Parmesan until melted and fully incorporated. Taste and adjust with salt and pepper.

Plate and Crown:

Spoon the risotto onto warm plates—it should move lazily across the plate, not sit in a tight mound. Drizzle each serving with truffle oil and scatter fresh parsley on top.

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A few months ago, someone at my table asked if I'd made this risotto professionally—they said it tasted like somewhere they'd eaten in Italy. I laughed and said no, but I realized in that moment that risotto had stopped feeling like cooking and started feeling like confidence. That's what this dish gives you if you stick with it: not just creamy rice, but proof that you can trust the process and feed people something that nourishes more than just hunger.

The Ritual of Stirring

Risotto teaches you something about presence that other dishes don't. You can't multitask your way through it; your hand and your attention need to stay with the pan for the entire 18–20 minutes. Some cooks find this tedious, but I started seeing it as meditation—the steady rhythm of the wooden spoon, the gradual thickening of the sauce, the way the kitchen fills with steam and the smell of wine cooking off. It's the kind of cooking that slows you down on purpose.

Mushroom Secrets

The quality of your mushrooms determines the depth of your risotto more than anything else. A mix of cremini, shiitake, and button creates layers—earthy, umami-rich, and subtly sweet all at once. If you can find fresh wild mushrooms (porcini, chanterelle, or hen of the woods), they elevate the whole dish into something almost transcendent. Cook them the same way, but you'll notice the broth taking on a deeper color and richer flavor.

Beyond the Basic Recipe

Once you've made this risotto a few times and trust the technique, you can improvise with what you have. Some nights I add a handful of fresh thyme leaves with the mushrooms, other times I finish with a drizzle of reduced balsamic instead of truffle oil. The foundation is solid enough to play with, and that's when cooking becomes more fun than following instructions.

• For a vegan version, swap butter and Parmesan with coconut cream and nutritional yeast—the result is creamy and satisfying in a different way.
• Leftover risotto can be spread on a baking sheet to cool, then shaped into patties and pan-fried until golden for arancini—crispy on the outside, creamy inside.
• Pair it with a crisp Italian white like Pinot Grigio or Gavi, which cuts through the richness without competing for attention.

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Make this risotto when you want to feel like you've cooked something real, something that required focus and care. It's a dish that reminds you why people gather around tables in the first place.

Frequently Asked Questions

→ What types of mushrooms work best for this dish?

A combination of cremini, shiitake, and button mushrooms provides a deep, earthy flavor and pleasing texture.

→ How can I achieve the perfect creamy texture?

Gradually add warm vegetable broth and stir frequently, allowing each ladleful to absorb before adding more to ensure a silky consistency.

→ Can I substitute the Parmesan cheese?

Yes, a vegetarian or vegan alternative can be used to maintain creaminess without dairy.

→ What is the purpose of the truffle oil drizzle?

It adds a fragrant, luxurious finish that enhances the earthy mushroom flavors with an elegant aroma.

→ How long does the cooking process take?

After prep, the risotto simmers for about 35 minutes, allowing the rice to cook fully and absorb flavors.