Mushroom Risotto Truffle Oil (Printable Version)

Luxurious Italian risotto with mixed mushrooms and aromatic truffle oil finishing touch.

# What You’ll Need:

→ Vegetables

01 - 10 oz mixed mushrooms (cremini, shiitake, or button), cleaned and sliced
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped (plus extra for garnish)

→ Rice & Broth

05 - 1 1/2 cups Arborio rice
06 - 4 cups vegetable broth, kept warm
07 - 1/2 cup dry white wine

→ Dairy

08 - 1/2 cup freshly grated Parmesan cheese (or vegetarian alternative)
09 - 2 tbsp unsalted butter
10 - 2 tbsp olive oil

→ Seasoning & Finishing

11 - 2 tbsp truffle oil
12 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed pan over medium heat. Add diced onions and cook until translucent, about 3 to 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and cook, stirring occasionally, until softened and liquid evaporates, approximately 6 to 8 minutes. Season lightly with salt and black pepper.
04 - Add Arborio rice and stir to coat grains with the mushroom mixture. Toast the rice for 1 to 2 minutes until edges become translucent.
05 - Pour in the white wine and cook while stirring until most liquid is absorbed.
06 - Begin incorporating warm vegetable broth one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue until rice is creamy and al dente, about 18 to 20 minutes.
07 - Remove pan from heat. Stir in remaining butter and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
08 - Plate the risotto, drizzle with truffle oil, and sprinkle with fresh parsley before serving.

# Top Tips:

01 -
  • It looks impossibly elegant but teaches you that luxury in cooking is really just patience and good ingredients working together.
  • The creamy, comforting result feels indulgent without requiring fancy skills or hours in the kitchen.
  • One pot, one rhythm, and you've got a dish that impresses everyone at the table.
02 -
  • Risotto demands your attention and stirring—you can't walk away and expect it to turn out silky; the constant movement releases starch that creates the creamy sauce.
  • Adding cold broth stops the cooking and creates lumps; keeping it warm on a back burner is the secret difference between restaurant-quality and disappointing risotto.
  • Truffle oil is potent—a little drizzle is luxury, but drowning it washes out the other flavors and makes the dish taste flat and oily instead of elegant.
03 -
  • Grate your Parmesan by hand right before cooking—pre-grated cheese contains anti-caking agents that make your creamy risotto grainy and disappointing instead of luxuriously smooth.
  • If your risotto feels too thick at the end, loosen it with a splash of warm broth or pasta water rather than liquid stirred in frantically; the gentle addition keeps the texture elegant.

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