Creamy Mushroom Risotto Truffle

Rain was drumming against my kitchen window last February when I first attempted risotto, convinced it would be too complicated for a Tuesday night. Forty minutes of stirring later, I watched the rice transform into something impossibly creamy, realizing I'd been wrong all along about the difficulty level. Now whenever storm clouds gather, I find myself reaching for Arborio rice without even thinking about it.

My sister came over unexpectedly that rainy evening, her hair damp from the sudden downpour, and ended up staying for dinner. She kept hovering near the stove, asking if it was done yet, until I finally handed her a spoon and told her to stir while I grabbed wine glasses. Now she requests this whenever she visits, claiming no restaurant version has ever compared.

Ingredients

• 400 g mixed mushrooms: Using cremini, shiitake, and button mushrooms together creates layers of flavor that单一 varieties can't achieve alone, and sautéing them separately first keeps their texture intact
• 2 tbsp butter: Unsalted butter gives you control over the final seasoning, and browning it slightly before adding mushrooms adds a nutty depth
• 2 tbsp olive oil: The oil prevents butter from burning during the initial onion and rice toasting phase
• 1 small yellow onion: Finely chopped so it virtually disappears into the creamy rice, providing sweetness without chunks
• 2 garlic cloves: Minced fresh adds aromatic backing that complements without overpowering the earthy mushrooms
• 300 g Arborio rice: This high starch variety is nonnegotiable, its what creates that signature creamy sauce as it releases starch while stirring
• 120 ml dry white wine: Adds acidity to cut through richness, Pinot Grigio works beautifully
• 1 liter vegetable broth: Keeping it warm prevents shocking the rice temperature, which affects how evenly it cooks
• 60 g grated Parmesan: Finely grated melts seamlessly into the rice, adding salty umami that ties everything together
• 2 tbsp extra butter: This final enrichment, called mantecatura, creates that velvety restaurant texture
• 2 tsp truffle oil: A little goes a long way, add this at the very end to preserve its delicate aroma

Instructions

Sauté the mushrooms:

Heat 2 tbsp butter in a large skillet over medium high heat until it foams, then add sliced mushrooms in a single layer, letting them develop golden color before stirring, about 6 to 8 minutes total. Season lightly with salt and pepper, then remove and set aside, leaving behind those flavorful browned bits in the pan.

Build the base:

In your saucepan, warm olive oil over medium heat, add chopped onion and cook 3 to 4 minutes until translucent and soft, then stir in garlic for just 1 minute until fragrant, being careful not to brown it.

Toast the rice:

Pour in Arborio rice and stir constantly for 2 minutes, watching for the grains to turn slightly translucent at the edges and smell nutty, which means they're ready for liquid.

Add the wine:

Pour in white wine and stir until it has mostly evaporated, scraping up any stuck bits from the bottom of the pan.

Add broth gradually:

Begin adding warm vegetable broth one ladle at a time, stirring frequently and waiting until most liquid is absorbed before adding more, continuing this dance for 18 to 20 minutes until rice is creamy but still has a slight bite at the center.

Finish and serve:

Stir in sautéed mushrooms, Parmesan, extra butter, and cream if using, then remove from heat and drizzle with truffle oil, folding gently just once or twice. Serve immediately in warmed bowls, scattered with parsley and extra Parmesan.

Save

Last winter my partner requested this for our anniversary, and I forgot to buy fresh mushrooms, using only what I had in the freezer. It still turned out beautifully, but now I double check my mushroom supply three days before any special occasion.

Making Ahead

I've learned that risotto waits for no one, it's best served immediately while that creamy texture is at its peak. However, you can sauté the mushrooms up to a day ahead and reheat them gently while the rice cooks.

Wine Pairing

A crisp Pinot Grigio mirrors what you used in cooking and cuts through the richness beautifully. If you prefer red, a light Barbera won't overpower the delicate truffle notes.

Serving Suggestions

This risotto is substantial enough to stand alone as a main, but a simple arugula salad with lemon vinaigrette adds brightness. A crusty baguette helps scoop up every last creamy bit from the bowl.

• Warm your bowls in the oven for 5 minutes before serving
• Have all ingredients prepped before you start, there's no pause button once rice hits the pan
• Truffle oil is potent, start with less and add more if needed

Save

There's something deeply satisfying about standing at the stove, glass of wine in hand, watching simple ingredients transform into something extraordinary. This recipe taught me that some of the best things in life really do come from patience and a little bit of stirring.

Recipe FAQs

→ What type of mushrooms work best in this dish?

A mix of cremini, shiitake, and button mushrooms offers a balanced earthy flavor and texture ideal for this creamy dish.

→ Can I use vegetable broth alternatives?

Yes, using homemade or low-sodium vegetable broth helps control the dish’s flavor and salt content effectively.

→ Is white wine essential for flavor?

White wine adds acidity and depth, but you can replace it with extra broth if preferred, though the taste may be less vibrant.

→ How do I achieve the perfect creamy texture?

Slowly adding warm broth while stirring constantly releases rice starch, creating the signature creamy consistency without mushiness.

→ What is the role of truffle oil in the dish?

Truffle oil adds an aromatic, luxurious finish that enhances the earthiness of mushrooms and the richness of the creamy base.

→ Can I make this dish vegan-friendly?

Use plant-based butter and vegan cheese substitutes, omit or replace cream, and ensure broth is vegan to adapt for a vegan diet.