Creamy Mushroom Risotto Truffle (Printable Version)

Luscious risotto featuring sautéed mushrooms and a hint of truffle oil for a rich, indulgent flavor.

# What You Need:

→ Mushrooms

01 - 14 oz mixed mushrooms (cremini, shiitake, button), cleaned and sliced
02 - 2 tbsp unsalted butter

→ Risotto Base

03 - 2 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 1/2 cups Arborio rice

→ Liquids

07 - 1/2 cup dry white wine
08 - 4 cups vegetable broth, kept warm

→ Finishing

09 - 1/2 cup grated Parmesan cheese
10 - 2 tbsp unsalted butter
11 - 2 tbsp heavy cream
12 - 2 tsp truffle oil
13 - Salt and freshly ground black pepper to taste
14 - Fresh parsley, chopped for garnish

# How to Make It:

01 - Heat 2 tbsp butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 6-8 minutes until golden and tender. Season lightly with salt and pepper. Remove mushrooms from the pan and set aside.
02 - In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute more.
03 - Stir in Arborio rice and cook, stirring constantly, for 2 minutes until the grains are lightly toasted and coated with oil.
04 - Pour in the white wine and cook, stirring, until it has mostly evaporated.
05 - Add warm vegetable broth, one ladle at a time, stirring frequently. Let the rice absorb most of the liquid before adding more broth. Continue this process for 18-20 minutes, until the rice is creamy and al dente.
06 - Stir in the sautéed mushrooms, Parmesan cheese, extra butter, and heavy cream (if using). Mix gently until well combined and creamy. Season with salt and pepper to taste.
07 - Remove from heat. Drizzle with truffle oil and stir gently.
08 - Serve immediately, garnished with chopped parsley and extra Parmesan if desired.

# Expert Tips:

01 -
  • The earthy mushrooms and truffle oil create this sophisticated flavor profile that makes any dinner feel special
  • Despite the fancy reputation, risotto is actually quite forgiving once you understand the rhythm
  • Its one of those dishes that brings everyone to the kitchen, drawn in by that incredible aroma
02 -
  • The broth must be warm before adding it to the rice. I learned this the hard way when my first batch turned out crunchy and uneven.
  • Stirring is non-negotiable but you do not need to go crazy about it. Frequent gentle stirring releases enough starch for that creamy texture.
  • Risotto waits for no one. It should be served immediately while it still has that perfect流动 consistency.
03 -
  • Have all your ingredients prepped and measured before you start because risotto demands your full attention once the cooking begins
  • A wooden spoon feels more connected to the process than metal, and somehow the stirring becomes meditative rather than tedious

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