Wild Mushroom Risotto Truffle (Printable Version)

Creamy Arborio rice combined with wild mushrooms and a finishing touch of fragrant truffle oil.

# What You'll Need:

→ Rice & Broth

01 - 1.5 cups Arborio rice
02 - 5 cups vegetable broth, kept warm

→ Mushrooms

03 - 12 oz mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced

→ Aromatics

04 - 2 tbsp unsalted butter
05 - 2 tbsp olive oil
06 - 1 medium shallot, finely chopped
07 - 2 cloves garlic, minced

→ Cheese & Seasoning

08 - 0.5 cup freshly grated Parmesan cheese, plus extra for serving
09 - 0.25 cup dry white wine
10 - Salt and freshly ground black pepper to taste

→ Finish

11 - 2 tbsp unsalted butter for finishing
12 - 1 to 2 tbsp truffle oil
13 - 2 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Heat olive oil and 2 tbsp butter in a large heavy-bottomed skillet over medium heat. Add shallot and cook 2 to 3 minutes until softened. Add garlic and sauté for 30 seconds until fragrant.
02 - Add wild mushrooms and cook 6 to 8 minutes, stirring occasionally, until golden and tender. Season lightly with salt and pepper.
03 - Stir in Arborio rice and toast for 1 to 2 minutes, stirring constantly, until grains are well-coated and translucent at the edges.
04 - Pour in white wine and stir until almost completely absorbed into the rice.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for 18 to 22 minutes until rice is creamy and al dente. Reserve any remaining broth.
06 - Remove from heat. Stir in remaining 2 tbsp butter and Parmesan cheese until fully integrated and creamy. Adjust seasoning with salt and pepper to taste.
07 - Divide risotto among serving plates. Drizzle each portion with truffle oil and garnish with chopped parsley and additional Parmesan if desired.

# Expert Suggestions:

01 -
  • It tastes like you've been cooking for hours when it actually takes just under an hour from start to plate.
  • The truffle oil finish makes ordinary weeknight cooking feel like you're running a Michelin-starred kitchen.
  • Every spoonful is different—creamy, earthy, luxurious, and impossible to stop eating.
02 -
  • Cold broth added to risotto will cause the rice to seize up and cook unevenly, so keeping it warm is non-negotiable—a pot on low heat beside your main pan solves this completely.
  • The biggest mistake is stopping the stirring too early or becoming impatient; the constant motion releases starch from the rice, and that's what creates the creamy texture no amount of dairy can replicate.
03 -
  • Invest in a heavy-bottomed pan—it distributes heat evenly and prevents hot spots that can scorch the rice on the bottom while the top remains undercooked.
  • Fresh Parmesan, grated by hand or on a microplane just before cooking, melts smoothly into the risotto in ways that pre-grated cheese simply cannot achieve.
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