Creamy Mushroom Risotto with Truffle Oil (Print View)
A luxurious, velvety risotto featuring earthy mushrooms and a finishing drizzle of fragrant truffle oil.
# What You'll Need:
→ Mushrooms
01 - 14 oz mixed fresh mushrooms (cremini, shiitake, button), cleaned and sliced
→ Rice
02 - 10.5 oz Arborio rice
→ Vegetables & Aromatics
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
→ Liquids
05 - 4 cups vegetable stock, heated
06 - 1/2 cup dry white wine
→ Dairy
07 - 4 tablespoons unsalted butter, divided
08 - 2 oz freshly grated Parmesan cheese
→ Finishing
09 - 2 tablespoons extra virgin olive oil
10 - 1 to 1.5 teaspoons truffle oil
11 - Salt and freshly ground black pepper to taste
12 - Fresh parsley, chopped for garnish (optional)
# Step-by-Step Directions:
01 - Heat olive oil and 2 tablespoons butter in a large heavy-bottomed pan over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
02 - Add minced garlic and cook for 1 minute. Stir in sliced mushrooms and cook for 5 to 7 minutes until soft and golden, stirring frequently.
03 - Pour in Arborio rice, stirring to coat grains evenly in oil and butter. Toast for 2 minutes until the edges become translucent.
04 - Pour in dry white wine and stir continuously until completely absorbed by the rice.
05 - Add one ladle of hot vegetable stock while stirring constantly. When stock is mostly absorbed, add another ladle. Continue this process for 18 to 20 minutes, stirring frequently, until rice is creamy and al dente.
06 - Remove pan from heat. Stir in remaining 2 tablespoons butter and grated Parmesan cheese until fully melted and incorporated. Season with salt and pepper to taste.
07 - Transfer risotto to serving bowls immediately. Drizzle with truffle oil and garnish with fresh parsley if desired.
# Expert Suggestions:
01 -
- This risotto creates a restaurant quality experience without the hefty price tag, and youll feel like such a culinary wizard when your guests swoon over that first bite.
- The process is oddly therapeutic, perfect for those evenings when you need to decompress with a glass of wine and some mindful stirring.
02 -
- I learned the hard way that walking away from risotto even for a phone call can lead to a stuck bottom layer and uneven cooking, so commit to those 20 minutes of stirring without distraction.
- Tasting throughout the cooking process completely changed my risotto game, as the seasoning needs shift as the stock reduces and concentrates.
03 -
- After trying countless techniques, I discovered that removing the risotto from heat about 2 minutes before you think its done makes for perfect consistency, as residual heat continues the cooking process while you add the final butter and cheese.
- Store truffle oil in a dark cupboard, away from heat, as light and warmth degrade its precious aroma faster than you might expect, turning an expensive ingredient into ordinary oil.