Wild Mushroom Risotto Truffle (Printable version)

Creamy Arborio rice combined with savory wild mushrooms and fragrant truffle oil for a rich main dish.

# Needed ingredients:

→ Rice & Broth

01 - 1½ cups Arborio rice
02 - 5 cups vegetable broth, kept warm

→ Mushrooms

03 - 12 oz mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced

→ Aromatics

04 - 2 tbsp unsalted butter
05 - 2 tbsp olive oil
06 - 1 medium shallot, finely chopped
07 - 2 cloves garlic, minced

→ Cheese & Seasoning

08 - ½ cup freshly grated Parmesan cheese, plus extra for serving
09 - ¼ cup dry white wine
10 - Salt and freshly ground black pepper to taste

→ Finish

11 - 2 tbsp unsalted butter
12 - 1–2 tbsp truffle oil
13 - 2 tbsp chopped fresh parsley, optional

# How to make it:

01 - Heat olive oil and 2 tbsp butter in a large heavy-bottomed skillet over medium heat. Add shallot and cook 2–3 minutes until softened. Add garlic and sauté 30 seconds until fragrant.
02 - Add wild mushrooms to the skillet and cook 6–8 minutes, stirring occasionally, until golden and tender. Season lightly with salt and pepper.
03 - Stir in Arborio rice and toast 1–2 minutes, stirring constantly, until grains are well-coated and translucent at the edges.
04 - Pour white wine into the skillet and stir until almost completely absorbed.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue 18–22 minutes until rice is creamy and al dente. You may not use all broth.
06 - Remove from heat. Stir in remaining 2 tbsp butter and Parmesan cheese until creamy. Adjust seasoning with salt and pepper to taste.
07 - Divide risotto among serving plates. Drizzle each portion with truffle oil and sprinkle with chopped parsley and extra Parmesan as desired.

# Expert advice:

01 -
  • This feels like restaurant food but tastes even better because you made it and can control every luxurious detail.
  • Wild mushrooms create an earthy depth that makes people think you've spent all day cooking when really it's just 50 minutes of your attention.
  • The truffle oil finish is that little splurge that makes an ordinary dinner feel like a celebration.
02 -
  • The risotto will seem too wet when you remove it from heat—this is exactly right, because it will set slightly as it sits and you want it creamy on the plate, not stiff and gluey.
  • If you add all the broth and the rice still isn't tender, use hot water instead; some broths are saltier than others and you don't want to oversalt by chasing the recipe.
  • Never walk away from risotto once you've started adding broth; it genuinely needs your attention and stirring for the whole 20 minutes or so.
03 -
  • Keep your broth genuinely warm in a separate pot; cold broth will cool down the risotto and interrupt the cooking process.
  • The starch that makes risotto creamy comes from the rice itself, not cream, so don't shortcut by skipping the stirring—that's where the magic lives.
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