Creamy Mushroom Risotto Truffle (Printable Version)

Tender mushrooms and creamy Arborio rice enhanced with fragrant truffle oil for an elegant Italian main dish.

# What You Need:

→ Rice & Broth

01 - 1 1/2 cups Arborio rice
02 - 5 cups vegetable broth, kept warm

→ Vegetables

03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 14 ounces mixed mushrooms (cremini, shiitake, button), sliced

→ Dairy

08 - 2 tablespoons unsalted butter (for finishing)
09 - 1/2 cup freshly grated Parmesan cheese
10 - 1/4 cup heavy cream

→ Seasoning & Garnish

11 - 1/2 cup dry white wine
12 - Salt and freshly ground black pepper, to taste
13 - 2 tablespoons chopped fresh parsley
14 - 2 teaspoons truffle oil

# How to Make It:

01 - Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add finely chopped onions and cook for 2 to 3 minutes until translucent.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add sliced mushrooms and sauté for 6 to 8 minutes until they release moisture and begin to brown.
04 - Stir in Arborio rice and toast for 1 to 2 minutes until the grains turn opaque.
05 - Pour in dry white wine and cook, stirring, until mostly absorbed by the rice.
06 - Ladle warm vegetable broth one portion at a time, stirring frequently. Wait until most broth is absorbed before adding more, continuing for 20 to 25 minutes until the rice is creamy and al dente.
07 - Reduce heat and stir in remaining butter, Parmesan cheese, and heavy cream. Season with salt and freshly ground black pepper to taste.
08 - Remove from heat, drizzle with truffle oil, and sprinkle chopped parsley over the dish before serving.

# Expert Advice:

01 -
  • The mushrooms become deeply golden and almost meaty, turning a simple rice dish into something genuinely luxurious.
  • It actually feels faster than it sounds, and you get to stand at the stove for just long enough to feel accomplished.
  • One tiny drizzle of truffle oil does the heavy lifting for fancy, so you look like you spent hours when you really didn't.
02 -
  • The broth temperature actually matters—cold broth will lower the temperature of your rice and throw off the cooking time, so keep it simmering on a separate burner the whole time.
  • Risotto is done when it flows slightly on the plate, not when the rice disappears into creaminess—there should still be a tiny bite of resistance in the center of each grain.
  • Don't walk away from the stove, but don't hover either—just stir every 20-30 seconds and trust the process, because risotto rewards attention but punishes obsessive stirring.
03 -
  • Keep that broth simmering the entire time—cold broth will lower the temperature of your rice and throw off your cooking time and texture completely.
  • Resist the urge to add all the liquid at once or to stop stirring; risotto rewards consistency and attention, and that's honestly the whole secret.

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