Wild Mushroom Truffle Risotto (Printable)

Creamy Arborio rice cooked with wild mushrooms, Parmesan, and finished with aromatic truffle oil.

# What You Need:

→ 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 for finishing
12 - 1-2 tbsp truffle oil
13 - 2 tbsp chopped fresh parsley, optional

# How-To Steps:

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 with oil and slightly translucent at the edges.
04 - Pour in white wine and stir frequently until nearly completely absorbed, about 1-2 minutes.
05 - Add warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for 18-22 minutes until rice is creamy and al dente. You may not need all the broth.
06 - Remove from heat. Stir in remaining 2 tbsp butter and Parmesan cheese until the risotto becomes creamy and well-combined. Adjust seasoning with salt and pepper to taste.
07 - Divide risotto among serving plates. Drizzle each portion with truffle oil and garnish with chopped parsley and extra Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It tastes like restaurant cooking but lives entirely on your stovetop with ingredients you can actually find.
  • The constant stirring becomes meditative once you understand it's not a chore but the whole point of how risotto gets its soul.
  • One pot means less cleanup, which means more time savoring what you've made.
02 -
  • Risotto needs your attention the entire time it's cooking—it's not a set-it-and-forget-it dish, but the payoff is worth every minute of your focused presence.
  • If you add broth that's too cool, it will stop the cooking process and make the risotto gluey instead of creamy.
  • The consistency should flow slightly on the plate when you finish, not sit in a solid mound—it continues to set a little as it cools.
03 -
  • If you make a mistake and the risotto becomes too thick, don't panic—just add warm broth a little at a time to bring it back to a flowing consistency.
  • For an even more luxurious version, stir in a splash of heavy cream before the final butter and cheese, though this isn't traditional and some risotto purists will disagree with me.
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