Mushroom Truffle Risotto
A luxurious and creamy Italian risotto featuring earthy mushrooms and a decadent hint of truffle, finished with Parmesan cheese. A comforting and elegant meal for two.
Prepare broth and cook mushrooms
Heat 4 cups vegetable broth in a saucepan until it is hot and gently simmering (cooking gently just below boiling, with small bubbles). Keep it warm over low heat. In a separate large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium-high heat. Add 1 cup sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and tender. Remove the cooked mushrooms and set them aside.
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Browning mushrooms adds deep flavor to the risotto.
Cook aromatics and toast rice
In the same pot, add the remaining 1 tablespoon unsalted butter. Add the finely chopped 1/2 small onion and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent (you can see through it). Add the 2 cloves minced garlic and cook for 1 minute until it smells pleasant (fragrant). Add 1 cup Arborio rice and stir constantly for 2 minutes until the edges of the rice grains become translucent.
💡 Pro Tips:
- •Translucent means you can see through it, indicating it is soft.
- •Fragrant means it smells good and aromatic.
- •Toasting the rice helps it keep its shape and absorb liquid better.
Add wine and broth
Pour 1/4 cup dry white wine into the pot with the rice. Stir constantly until all the wine has been absorbed by the rice. The strong alcohol smell will cook off. Begin adding the hot vegetable broth to the rice, 1 ladleful (about 1/2 cup) at a time. Stir constantly, waiting until almost all the liquid is absorbed before adding the next ladleful.
💡 Pro Tips:
- •Stirring constantly ensures even absorption and prevents sticking.
- •The alcohol evaporates, leaving behind a subtle flavor.
Simmer and finish risotto
Continue adding broth, 1 ladleful at a time, stirring constantly, for 15-20 minutes. After about 10 minutes of adding broth, stir in the cooked mushrooms. The risotto is done when the rice is creamy but still firm to the bite (al dente). Remove the pot from the heat. Stir in 1/4 cup grated Parmesan cheese, 1/2 teaspoon truffle oil or truffle paste, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir vigorously for about 1 minute to make the risotto extra creamy (this is called 'mantecare').
💡 Pro Tips:
- •Al dente means cooked so that it is still firm when bitten.
- •Mantecare means vigorously stirring in butter and cheese at the end for creaminess.
Serve
Taste and adjust salt or pepper if needed. Serve the Mushroom Truffle Risotto immediately in warm bowls, garnished with 1 tablespoon chopped fresh parsley.
💡 Pro Tips:
- •Risotto is best served immediately as it continues to cook and thicken.
- •Fresh parsley adds a bright touch.
- Medium saucepan (for broth)
- Large, heavy-bottomed pot or Dutch oven
- Wooden spoon or sturdy spatula
- Ladle
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡Truffle oil or paste is very potent; start with a small amount and add more to taste.
- 💡The key to good risotto is patience and constant stirring. Do not walk away from the pot!
- 💡Use good quality Arborio rice for the best creamy texture; other rice types will not yield the same result.
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