Truffle Mushroom Risotto Recipe
This creamy Mushroom Risotto transforms a simple Italian dinner into something truly gourmet. Infused with savoury mushrooms and finished with truffle oil, it’s comfort and elegance in one dish.
Servings: 4 servings
Equipment
- Large Skillet or Sauté Pan
- Small Saucepan for keeping the broth warm
- Wooden spoon or silicone spatula for stirring the rice
- Ladle to add broth gradually
- Sharp Knife and Cutting Board
- Measuring Cups and Spoons
- Cheese grater for the Parmigiano Reggiano
Ingredients
- 460 grams Mushrooms sliced, cremini, shiitake, or mixed
- 4 tbsp Olive Oil
- 1 sm Onion finely chopped
- 4 cloves Garlic minced
- 1 1/2 cups Arborio Rice
- 5 cups Warmed Chicken Broth plus more if needed
- 1 tsp Italian Seasoning
- Salt and fresh cracked black pepper to taste
- 1/2 cup Parmigiano Reggiano Cheese grated, plus more for serving. optional
- Fresh Parsely chopped for garnish, optional
- 1-2 tbsp Truffle Oil white, black or preferred truffle oil
Instructions
- In a small saucepan, add chicken broth and keep at a gentle simmer over low heat.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add mushrooms, season with salt and pepper, and cook until golden and liquid has evaporated. Remove and set aside. Work in batches if needed so the mushrooms sear rather than steam.
- Add the remaining 2 tablespoons of olive oil to the same pan. Sauté the onions until softened, then add garlic and Italian seasoning. Cook for 30 seconds until fragrant.
- Add the arborio rice to the pan and cook for 1–2 minutes, stirring frequently, until the edges look slightly translucent. Then, gently pour in the warm chicken broth, one cup at a time stirring frequently and letting the liquid absorb before adding the next cup. Continue this process until the rice is creamy and tender with a slight al dente bite.
- Stir in the grated Parmigiano Reggiano and 1–2 tablespoons of truffle oil. Then return the cooked mushrooms to the pan and fold them into the risotto.
- Remove from the heat and spoon into bowls. Garnish with extra cheese, a light drizzle of truffle oil, and fresh parsley if desired and enjoy!
Notes
- Brown mushrooms well – cook until golden and seasoned so they add deep, rich flavour when folded back in
- Warm broth only – keep it gently simmering so the rice cooks evenly and stays creamy.
- Add slowly – stir often and let each ladle of broth absorb before adding more. Patience is key.