Mushroom Risotto Truffle Oil (Printable version)
A creamy dish blending tender mushrooms with rich truffle oil and creamy Arborio rice for a special meal.
# What You'll Need:
→ Rice
01 - 1 ½ cups Arborio rice
→ Mushrooms
02 - 14 oz mixed mushrooms, sliced
→ Aromatics
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth, kept warm
06 - ½ cup dry white wine
→ Dairy
07 - 3 tbsp unsalted butter, divided
08 - ½ cup freshly grated Parmesan cheese
→ Oils & Seasoning
09 - 2 tbsp olive oil
10 - 1-2 tbsp truffle oil
11 - Salt and freshly ground black pepper, to taste
12 - 2 tbsp chopped fresh parsley
# How to Prepare:
01 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed saucepan over medium heat. Add onions and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute more.
02 - Add mushrooms and sauté until tender and any released liquid has evaporated, about 6-8 minutes.
03 - Stir in Arborio rice and cook for 2 minutes, allowing rice to lightly toast.
04 - Pour in white wine and stir until mostly absorbed.
05 - Begin adding warm vegetable broth one ladleful at a time, stirring frequently. Wait until most liquid is absorbed before adding next ladleful. Continue until rice is creamy and al dente, about 20-25 minutes.
06 - Remove pan from heat. Stir in remaining 2 tablespoons butter and Parmesan cheese. Season with salt and pepper to taste.
07 - Drizzle with truffle oil and gently mix. Garnish with fresh parsley if desired. Serve immediately.
# Expert advice:
01 -
- The truffle oil creates this intoxicating aroma that makes everyone ask whats for dinner before they even walk through the door
- Once you master the stir and add technique, you will feel like a proper Italian nonna in your own kitchen
02 -
- Cold broth creates a grainy texture, so keep your liquid simmering in a separate pan the entire time you are cooking the rice
- Truffle oil loses its magic when heated, so always add it at the very end as a finishing touch rather than cooking with it
03 -
- Your risotto is done when the grains are tender but still have a tiny white dot in the center, this is what Italians call al dente
- Let the finished risotto rest for two minutes before serving so the rice can absorb that final bit of butter and cheese properly