Creamy Mushroom Risotto Truffle Oil (Print View)
Velvety risotto with earthy mushrooms, aromatic shallots, and fragrant truffle oil. Ideal for a luxurious comfort meal.
# What You'll Need:
→ Produce
01 - 14 oz mixed mushrooms (cremini, shiitake, button), cleaned and sliced
02 - 1 small onion, finely diced
03 - 2 shallots, finely diced
04 - 2 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped (plus more for garnish)
→ Grains
06 - 1 ½ cups Arborio rice
→ Dairy
07 - ¼ cup unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese
09 - ¼ cup heavy cream
→ Liquids
10 - ½ cup dry white wine
11 - 4 cups vegetable stock, kept warm
→ Finishing
12 - 2 tbsp truffle oil
13 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Heat half the butter (2 tbsp) in a large, heavy-bottomed pan over medium heat. Add the onion and shallots; sauté for 2–3 minutes until softened and translucent.
02 - Stir in the garlic and cook for 1 minute, then add the sliced mushrooms. Sauté for 5–7 minutes until mushrooms are deeply browned and have released their moisture.
03 - Add the Arborio rice and stir to coat in the butter and mushroom mixture; cook for 2 minutes until the rice edges look translucent.
04 - Pour in the white wine and stir until almost fully absorbed.
05 - Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue this process for about 20 minutes, or until the rice is creamy and al dente.
06 - Reduce heat to low. Stir in the remaining butter, Parmesan cheese, and heavy cream until melted and creamy. Season with salt and pepper.
07 - Remove from heat. Drizzle with truffle oil and sprinkle with fresh parsley. Serve immediately, garnished with extra Parmesan if desired.
# Expert Suggestions:
01 -
- It's surprisingly forgiving for how fancy it tastes, truly a little secret indulgence.
- The combination of earthy mushrooms and luxurious truffle oil feels like a warm hug on a plate.
02 -
- Never, ever add cold stock; it dramatically slows down the cooking and can make your risotto unevenly cooked.
- The deep browning of the mushrooms at the start is non-negotiable; it's where much of the dish's incredible umami flavor develops.
03 -
- For an extra layer of mushroom flavor, rehydrate some dried porcini mushrooms and add their soaking liquid (strained&!) along with your stock.
- Always taste your risotto throughout the stock-adding process; the goal is perfectly al dente, not mushy.