Truffle Mushroom Risotto

Truffle Mushroom Risotto is a creamy, decadent dish combining earthy mushroom flavors with luxurious truffle aroma, perfect for gatherings or date nights.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Homestyle Dinners

Cuisine: Italian

Keyword: Comfort Food, dinner, easy recipes, Mushroom, Risotto, truffle

Servings: servings

Calories: 450kcal

Equipment

saucepan
Large skillet
Wooden spoon

Ingredients

For the Risotto

1 cup Arborio rice can substitute with Carnaroli or Vialone Nano
4 cups Vegetable broth or chicken broth
1 cup Dry white wine like Sauvignon Blanc or Pinot Grigio
1 medium Onion finely chopped
2 cloves Garlic minced
8 ounces Mushrooms fresh varieties like cremini or shiitake

For Cooking

2 tablespoons Olive oil or butter
2 tablespoons Unsalted butter or non-dairy butter

For Finishing Touches

1/2 cup Grated Parmesan cheese or nutritional yeast
2 tablespoons Truffle oil adjust to taste
to taste Salt
to taste Black pepper
2 tablespoons Fresh parsley for garnish

Instructions

How to Make Truffle Mushroom Risotto

In a saucepan, warm the vegetable broth over low heat.
In a large skillet, combine olive oil and 1 tablespoon butter over medium heat. Add chopped onion and cook until translucent, then mix in minced garlic.
Stir in the sliced mushrooms and cook until browned and tender. Season with salt and pepper.
Add the Arborio rice to the skillet and stir to coat. Let it toast for 1–2 minutes.
Pour in the dry white wine and stir until mostly evaporated.
Begin adding the warm broth, one ladle at a time, stirring frequently.
Continue adding broth for about 18–20 minutes until the rice is creamy and al dente.
Remove from heat and stir in the remaining tablespoon of butter and grated Parmesan cheese until melted.
Drizzle in truffle oil, adjusting as per taste, and mix well.
Serve warm, garnished with fresh parsley and extra Parmesan cheese.

Notes

Warm your broth before adding to the rice for a creamy texture. Stir continuously to avoid sticking.

Nutrition

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