Wild Mushroom Risotto Truffle (Printable)

Creamy Arborio rice with earthy wild mushrooms and a touch of truffle oil for a rich Italian main.

# What You'll Need:

→ Rice & Broth

01 - 1.5 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 - 0.5 cup freshly grated Parmesan cheese, plus extra for serving
09 - 0.25 cup dry white wine
10 - Salt and freshly ground black pepper to taste

→ Finish

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

# Method:

01 - Heat olive oil and 2 tbsp butter in a large heavy-bottomed skillet over medium heat. Add shallot and cook for 2 to 3 minutes until softened. Add garlic and sauté for 30 seconds.
02 - Add wild mushrooms and cook for 6 to 8 minutes, stirring occasionally, until golden and tender. Season lightly with salt and pepper.
03 - Stir in Arborio rice and toast for 1 to 2 minutes, stirring constantly, until grains are well-coated and translucent at the edges.
04 - Pour in white wine and stir until almost completely absorbed.
05 - Add warm vegetable broth one ladleful at a time, stirring frequently and letting each addition absorb before adding the next. Continue for 18 to 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 creamy. Adjust seasoning with salt and pepper.
07 - Divide risotto among plates. Drizzle each serving with truffle oil and sprinkle with chopped parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • It feels like restaurant food but tastes even better because you control every decision from the pan.
  • Risotto teaches you something about timing and attention that makes you a better cook overall.
  • The earthy mushrooms with truffle oil creates a depth of flavor that lingers in the best way possible.
02 -
  • Constantly stirring isn't just tradition—it physically breaks down the rice grains just enough to release starch, and you can't achieve that creamy texture any other way.
  • If your risotto breaks and looks oily instead of creamy, add a splash of cold broth and whisk vigorously off heat to bring it back together.
  • The rice should flow slightly on the plate like lava, not sit in a stiff mound—risotto continues cooking slightly after you remove it from heat, so finish it one notch before you think it's ready.
03 -
  • Use a wooden spoon for stirring—wood doesn't conduct heat and gives you better control and feel for what's happening in the pan.
  • Save a few mushroom slices uncooked or barely cooked to scatter on top for textural contrast that makes the dish feel fresher and more refined.
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