Mushroom and Truffle Risotto
A creamy, luxurious risotto featuring earthy mushrooms and the refined aroma of truffle oil, perfect for a sophisticated dinner.
Ah, the classic Italian risotto – but not just any risotto! This is the risotto that mushrooms and truffle oil dream about when they sleep. Sure, it's a bit more high-maintenance than your average meal, demanding your undivided attention and stirring efforts, but by the time you take your first bite, you'll thank yourself for every ladle and stir.
Perfect for seducing taste buds during a romantic dinner or impressing dinner guests, this dish comes together like a symphony. The earthy mushrooms and sophisticated truffle oil waltz beautifully with creamy Arborio rice, while the Parmesan steps in like a rich crescendo. So grab your spurtle and prepare for a culinary concert!
And remember, patience is rewarded – keep stirring, because the best things in life can’t be rushed, including this creamy, umami-packed risotto.
Ingredients
- 360 ml Arborio rice
- 250 g Mushrooms
- 30 ml Olive oil
- 30 ml Unsalted butter
- 1 Onion
- 3 Garlic cloves
- 240 ml White wine
- 1.2 l Vegetable stock
- 240 ml Parmesan cheese
- 10 ml Truffle oil
- Fresh parsley — 1/4
- Salt — to taste
- Black pepper — to taste
- Truffle slices (optional) — as garnish
Instructions
Prepare the ingredients by finely chopping the onion and garlic. Slice the mushrooms thinly. Grate the Parmesan cheese.
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3-4 minutes.
Add the sliced mushrooms to the pan and cook until they release their liquid and start browning, about 5-6 minutes.
Add the Arborio rice to the pan and stir well to coat the rice in oil. Toast for 1-2 minutes until the edges of the rice become translucent.
Pour in the white wine, stirring constantly until it is fully absorbed by the rice.
Begin adding the vegetable stock one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
Continue until the rice is al dente and the risotto has a creamy consistency, about 18-20 minutes. You may not need all the stock or might need a bit more.
Stir in the butter, grated Parmesan, and season with salt and pepper to taste.
Remove from heat and drizzle with truffle oil. Fold in fresh parsley before serving.
Garnish with additional Parmesan, parsley, and truffle slices if desired. Serve immediately.
Tips
- For a creamier texture, make sure the heat is kept to medium to low when adding stock. Patience is key!
- You can prepare your mushrooms and onions a few hours ahead. Just keep them covered in the fridge.
- If you have leftover risotto, you can transform it into arancini by rolling it into balls, coating with breadcrumbs, and frying.
- Avoid adding all the stock at once – this dish plays hard to get and slow and steady wins the race.
- Taste for seasoning after adding Parmesan – it's naturally salty, and you might need less added salt than you think.
Substitutions
Arborio rice → Carnaroli rice
Stays closeWhite wine → Extra vegetable stock with a splash of apple cider vinegar
Noticeably differentTruffle oil → Mushroom oil
Noticeably different
Nutrition
Per serving · estimated
- 540
- Calories
- 15 g
- Protein
- 70 g
- Carbs
- 20 g
- Fat
- 3 g
- Fibre
- 5 g
- Sugar
- 950 mg
- Sodium
FAQ
Can I make this risotto ahead of time?
Risotto is best served fresh, but you can prep the ingredients in advance. If made ahead, reheat gently with a splash of stock to revive it.
Can I use dried mushrooms instead of fresh?
Yes, rehydrate the dried mushrooms in hot water, then chop and proceed with the recipe using the soaking liquid as part of the stock.
How do I know when the risotto is done?
The rice should be al dente – tender with a slight bite. The risotto should be creamy but not soupy.
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