Creamy Mushroom Risotto Truffle (Printable)

Luscious Italian risotto with mixed mushrooms, creamy texture, and truffle oil finishing for an indulgent main.

# What you'll need:

→ Mushrooms

01 - 14 oz mixed mushrooms (cremini, shiitake, button), cleaned and sliced
02 - 2 tbsp unsalted butter

→ Risotto Base

03 - 2 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 1/2 cups Arborio rice

→ Liquids

07 - 1/2 cup dry white wine
08 - 4 cups vegetable broth, kept warm

→ Finishing

09 - 1/2 cup grated Parmesan cheese
10 - 2 tbsp unsalted butter
11 - 2 tbsp heavy cream
12 - 2 tsp truffle oil
13 - Salt and freshly ground black pepper, to taste
14 - Fresh parsley, chopped, for garnish

# Directions:

01 - Heat 2 tbsp butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 6–8 minutes until golden and tender. Season lightly with salt and pepper. Remove mushrooms from the pan and set aside.
02 - In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute more.
03 - Stir in Arborio rice and cook, stirring constantly, for 2 minutes until the grains are lightly toasted and coated with oil.
04 - Pour in the white wine and cook, stirring, until it has mostly evaporated.
05 - Add warm vegetable broth, one ladle at a time, stirring frequently. Let the rice absorb most of the liquid before adding more broth. Continue this process for 18–20 minutes, until the rice is creamy and al dente.
06 - Stir in the sautéed mushrooms, Parmesan cheese, extra butter, and heavy cream (if using). Mix gently until well combined and creamy. Season with salt and pepper to taste.
07 - Remove from heat. Drizzle with truffle oil and stir gently.
08 - Serve immediately, garnished with chopped parsley and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • The truffle oil creates this restaurant quality finish that makes everyone think you spent hours perfecting technique
  • That moment when the rice goes from separate grains to this incredible creamy consistency feels like magic every single time
02 -
  • Constant stirring isn't actually necessary, just frequent attention is enough to prevent sticking and ensure even cooking
  • Warm broth makes a huge difference, cold liquid shocks the rice and affects the final texture
03 -
  • Reserve a ladle of pasta cooking water if you accidentally oversalt the risotto, it helps balance the seasoning
  • Let the rice rest for 2 minutes off heat before serving, this allows it to settle and become even creamier

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