Description
Mushroom Truffle Risotto is a luxurious, creamy Italian rice dish made with arborio rice, earthy mushrooms, and finished with a touch of truffle oil for an elegant and deeply flavorful experience.
Ingredients
Risotto:
- 1 1/2 cups arborio rice
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) cremini or mixed mushrooms, sliced
- 1/2 cup dry white wine
- 4–5 cups vegetable or chicken broth, warmed
- 1/2 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- Salt and black pepper to taste
- Fresh parsley or thyme for garnish (optional)
Instructions
- In a large saucepan, heat olive oil and butter over medium heat. Add onion and cook until translucent, about 4–5 minutes. Add garlic and mushrooms, cooking for another 5–7 minutes until mushrooms are soft and lightly browned.
- Stir in the arborio rice and toast for 1–2 minutes until edges become translucent. Pour in white wine and cook, stirring, until fully absorbed.
- Begin adding warm broth one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next. Continue for 20–25 minutes, or until the rice is creamy and al dente.
- Remove from heat and stir in Parmesan cheese and truffle oil. Season with salt and pepper to taste.
- Garnish with fresh herbs if desired and serve immediately.
Notes
- Use a mix of wild mushrooms for deeper flavor.
- Adjust truffle oil to taste—start with less and add more as needed.
- Vegetable broth makes this dish vegetarian-friendly.
- Serve as a main dish or elegant side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 20mg
