Mushroom Truffle Risotto
A rich and creamy mushroom risotto infused with earthy truffle oil, perfect for a luxurious Italian main course or side dish.
Equipment
- Large skillet
- Wooden spoon
- Ladle
Ingredients
- 1 ½ cups Arborio rice
- 1 lb Mushrooms cremini, shiitake, or portobello
- 4 cups Vegetable or chicken stock
- ½ cup White wine optional
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 Small onion diced
- 1-2 tsp Truffle oil
- Fresh parsley for garnish
- Parmesan cheese for garnish
Instructions
- Start by heating a tablespoon of butter in a large pan over medium heat. Add the mushrooms (Cremini, Shiitake, or Portobello work great) and cook until they’re golden brown and softened, about 5-7 minutes. Once done, set the mushrooms aside.
- In the same pan, add a bit more butter or olive oil and sauté a diced onion until it’s soft and translucent, about 3-4 minutes. Next, stir in the Arborio rice and let it cook for 2 minutes, making sure it’s coated in the oil and lightly toasted.
- Pour in about ½ cup of white wine if you're using it. Stir and let the wine cook off for about 1-2 minutes, adding depth and acidity to the dish. If you're skipping the wine, you can go straight to adding the stock, vegetabe or chicken, whatever you are craving.
- Gradually add warm chicken or vegetable stock, one ladle at a time. Stir the rice constantly and wait until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and cooked through but still slightly firm to the bite.
- Once the rice is done, stir the sautéed mushrooms back into the risotto. Remove the pan from heat, then drizzle with truffle oil for that luxurious finish. Serve with a sprinkle of Parmesan cheese and fresh herbs, if you like.
Notes
- Use warm stock: Make sure your stock is warm before adding it to the risotto. Cold stock can slow down the cooking process and affect the texture of the rice.
- Don’t rush it: As discussed earlier, patience is key with risotto. Adding the stock slowly allows the rice to absorb it fully, giving you that perfect creamy texture. Resist the urge to dump it all in at once!
- Adjust seasoning at the end: Once the risotto is done, taste it and adjust the seasoning. Sometimes the stock can be salty, so it’s best to wait until the end to add extra salt or pepper.
- Rest for a minute: While risotto is best served fresh, let it sit for just 1-2 minutes after cooking. This can help the flavors meld even more without losing any of that perfect creamy consistency.