Luxurious Arborio rice with wild mushrooms and a truffle drizzle
Creamy Mushroom Risotto with Truffle Oil
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Servings
4
4 servings
Difficulty
Medium
Cost
Premium
$$$
Creamy Mushroom Risotto with Truffle Oil
Luxurious Arborio rice with wild mushrooms and a truffle drizzle
★4.6(25)
Velvety Arborio rice slowly stirred to creamy perfection with a medley of wild mushrooms, finished with Parmesan and a drizzle of truffle oil.
10m
Prep Time
35m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Risotto is one of those dishes that rewards patience. Standing at the stove, ladling warm broth into Arborio rice one cup at a time, stirring and waiting as each grain slowly releases its starch to create a sauce of pure silk. It is meditative cooking, and the results are extraordinary.
This version layers earthy wild mushrooms throughout and finishes with a drizzle of truffle oil that elevates the dish from excellent to truly luxurious. It is the kind of recipe that makes you feel like a proper Italian nonna, even if you are cooking in a tiny apartment kitchen.
Ingredients
- 1.5 cups Arborio rice
- 10 oz mixed mushrooms (cremini, shiitake, oyster), sliced
- 5 cups warm vegetable or chicken broth
- 1/2 cup dry white wine
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 3/4 cup finely grated Parmesan
- 1 tbsp truffle oil
- 1 tbsp fresh thyme leaves
- Kosher salt and black pepper to taste
Instructions
- 1
Heat broth in a saucepan and keep it warm on low heat.
- 2
Heat olive oil and 1 tablespoon butter in a large heavy-bottomed saucepan over medium-high heat. Add mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir and cook 3 more minutes. Season with salt and remove half the mushrooms for garnish.
- 3
Reduce heat to medium. Add shallot to the remaining mushrooms and cook 2 minutes. Add garlic and cook 30 seconds.
- 4
Add Arborio rice and stir to toast in the fat for 2 minutes until the edges turn translucent.
- 5
Pour in white wine and stir until absorbed. Begin adding warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue for 18-20 minutes until the rice is creamy but still al dente.
- 6
Remove from heat. Stir in remaining 2 tablespoons cold butter, Parmesan, and thyme. Season with salt and pepper. The consistency should be loose enough to spread on the plate.
- 7
Serve in shallow bowls topped with reserved mushrooms and a drizzle of truffle oil.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Truffle oilExtra-virgin olive oil or brown butter
Different but equally delicious finishing touches.
White wineDry vermouth or extra broth with lemon juice
Vermouth works beautifully; acid keeps the risotto bright.
Arborio riceCarnaroli rice
The professional choice — slightly more forgiving and creamier.
Tips & Storage
Pro Tips
Keep the broth warm — adding cold liquid shocks the rice and slows the cooking process.
The risotto is done when a grain is tender with just a tiny chalky center when bitten.
A little extra broth loosens the risotto to the ideal all onda (wavelike) consistency.
Storage
Refrigerate for up to 3 days. Risotto thickens significantly as it cools.
Reheating
Reheat gently on the stovetop with extra broth, stirring until loosened. Or transform leftovers into arancini (fried risotto balls).
Nutrition Facts
Per serving (1 shallow bowl) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates52g
Fat18g
Fiber2g
Sugar2g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I really need to stir the whole time?
- Frequent stirring is important but you do not need to be constantly stirring. Stir every 30 seconds or so.
- Can I skip the truffle oil?
- Absolutely. The risotto is delicious without it. A drizzle of good olive oil works too.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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