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Truffled Mushroom Risotto Recipe

Jessica Tran
This Creamy Truffled Mushroom Risotto is an elegant and comforting dish, perfect for winter dinners or special occasions. With earthy mushrooms, Parmesan cheese, and the unique aroma of truffle oil, this recipe brings restaurant-quality flavors to your home kitchen.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Comfort Food, Main Course
Cuisine American
Servings 4 people

Equipment

  • Large sauté pan
  • Wooden Spoon or Spatula
  • Ladle for stock addition
  • Medium saucepan (to warm stock)
  • Sharp knife for chopping

Ingredients
  

For the Risotto

  • 1 ½ cups Arborio rice risotto rice
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 3 cups mixed mushrooms e.g., cremini, shiitake, or wild mushrooms, sliced
  • ½ cup dry white wine
  • 4 –5 cups vegetable or chicken stock warmed
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 –2 teaspoons truffle oil adjust to taste

Optional Garnishes

  • Fresh thyme or parsley chopped
  • Sautéed mushrooms
  • Extra grated Parmesan cheese

Instructions
 

1️⃣ Prep and Sauté the Mushrooms

  • Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
  • Add the sliced mushrooms to the pan and sauté gently, stirring occasionally, until golden brown and softened (about 5–7 minutes).
  • Remove the sautéed mushrooms from the pan and set aside.

2️⃣ Start the Risotto Base

  • In the same pan, heat an additional drizzle of olive oil.
  • Sauté the finely chopped onion over medium heat until translucent (about 2–3 minutes).
  • Add the minced garlic and cook for another 1–2 minutes until fragrant.
  • Stir in the Arborio rice, toasting it lightly for 2–3 minutes. This helps to enhance the nutty flavor of the rice.

3️⃣ Deglaze with White Wine

  • Pour in ½ cup of dry white wine into the pan, stirring gently.
  • Allow the rice to fully absorb the wine as it evaporates, leaving a balance of acidity and flavor.

4️⃣ Add Warm Stock Gradually (The Art of Risotto-Making)

  • In a separate saucepan, warm the vegetable or chicken stock over low heat.
  • Add the warm stock to the risotto one ladleful at a time, stirring gently and frequently.
  • Let each ladleful of stock be fully absorbed by the rice before adding more. This process takes patience and ensures a creamy texture.
  • Continue this process until the rice is tender but slightly al dente—this should take about 20 minutes.

5️⃣ Add Mushrooms and Finish with Creamy Ingredients

  • Once the risotto has reached its desired texture, stir the sautéed mushrooms back into the pan.
  • Add the grated Parmesan cheese, unsalted butter, and truffle oil. Mix thoroughly to achieve a creamy and luxurious texture.
  • Season with salt and pepper to taste.

6️⃣ Serve and Garnish Like a Pro

  • Spoon the risotto into wide, shallow bowls for an elegant presentation.
  • Garnish with fresh thyme or parsley, extra Parmesan cheese, and additional sautéed mushrooms as desired.

Video

Notes

Use warm stock: Adding cold stock will lower the temperature and disrupt the cooking process.
Stir frequently: This helps release the starch from the Arborio rice, creating the signature creaminess of risotto.
Quality ingredients: Opt for high-quality truffle oil and freshly grated Parmesan cheese for the best results.