Wild Mushroom Risotto Truffle Oil (Printable)

Creamy Arborio rice with wild mushrooms and a fragrant finish of truffle oil and Parmesan cheese.

# 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
12 - 1–2 tbsp truffle oil
13 - 2 tbsp chopped fresh parsley, optional

# Directions:

01 - Heat olive oil and 2 tbsp butter in a large heavy-bottomed skillet over medium heat. Add chopped shallot and cook for 2–3 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
02 - Add sliced wild mushrooms and cook for 6–8 minutes, stirring occasionally, until golden and tender. Season lightly with salt and pepper.
03 - Stir in Arborio rice and toast for 1–2 minutes, stirring constantly, until grains are well-coated and translucent at the edges.
04 - Pour in dry white wine and stir until almost completely absorbed by the rice.
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. Reserve any remaining broth.
06 - Remove from heat. Stir in remaining 2 tbsp butter and Parmesan cheese until 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 additional Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • The rice transforms into pure silk, and somehow it tastes more elegant than it looks.
  • Your kitchen will smell like a fancy restaurant, and people will ask what you did differently.
  • It's vegetarian but absolutely nobody notices because the truffle oil and mushrooms are doing all the heavy lifting.
02 -
  • If you wander away from the stove and let the rice sit without broth, the grains will stick and you'll end up with a gluey mess instead of creamy perfection—risotto demands your presence and attention.
  • The truffle oil must go on just before eating because its fragrance fades quickly once it hits the warm rice, so don't drizzle it five minutes early thinking you're ahead.
  • You likely won't need all 5 cups of broth, and that's completely normal—different rice, different pans, different altitudes all affect absorption rates.
03 -
  • If you're cooking for guests, prep all your ingredients beforehand and have your broth simmering before you start, because once you begin stirring rice, you can't really step away.
  • A wooden spoon is your best friend here—it moves smoothly through the rice and doesn't scratch your pan, and it feels right in your hand after 20 minutes of stirring.
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