A creamy and flavorful take on risotto, mushroom truffle risotto will pair with any dish you serve and absolutely take the spotlight. This is the perfect dish for the home chef to make for a special occasion or dinner event!
If you love this risotto, you may like some of these other side dishes: Italian Lacinato Kale Recipe (Tuscan), Italian Cabbage Recipe, or Easy Steamed Artichokes.
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Risotto is HARD
Risotto isn't "hard." It just requires a lot of patience and a lot of butter. It requires you to take your time, slowly letting the risotto absorb the broth. Then, adding enough butter to get that creamy, yummy risotto we all strive for. It's not as easy as creamy orzo dishes like Lemon Spinach Orzo or Creamy Tomato Orzo.
This isn't a quick weeknight meal like Spaghetti with Garlic and Oil. This is something that requires you to stand over the stove for the better part of an hour! So be prepared, but the result will be delicious!
Ingredient Notes and Substitutions
- Mushrooms- I use an assortment of mushrooms for depth of flavor, including baby bella, shitake, and oyster mushrooms, just like in our Creamy Mushroom Mascarpone Soup. Each mushroom has its own flavor profile, and you could spend hours deciding on the flavors, but to keep it easy, choose your favorites.
- Chicken stock- I really like to go with a good quality chicken broth, preferably homemade. You will get a much cleaner taste. You can substitute water for chicken stock, but you may need to add more salt to the dish.
- Truffle oil- The easiest and cheapest way to add truffle flavor to risotto is with a black truffle-infused olive oil. I recommend using this, but you could substitute truffle butter if you have that.
- Topping with Truffle- You can top this with white truffles if you have the extra cash, but it's unnecessary for our purposes.
- Parmigiana- It's best to grate your own Parmigiana because it has no anti-caking agents like pre-grated Parmesan. The anti-caking agents can affect how the cheese will melt or clump in the risotto.
*Please see the recipe card below for more information on ingredients.
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How to Make Mushroom Truffle Risotto
Step 1: Bring a large saucepan to medium heat. Add 1 tablespoon olive oil and all of the mushrooms. Add pepper and sauté until browned and softened, about 6-8 minutes. Once the mushrooms are softened and browned, remove the mushrooms from the pan and set aside.
Step 2: Add 1 tablespoon olive oil to the pan, and sauté the onions for about 6-8 minutes. Add the garlic and sauté for another minute or 2 until the garlic is fragrant.
Step 3: Pour the rice into the pan and toast the rice for 3 minutes, stirring often. You should begin to see the rice become somewhat transparent, and you will see this little white spot, or pilling, in the rice as shown in photo 3.
Step 4: In a small pot, add your chicken stock and keep warm. You'll want to keep your chicken stock warm, even if you're using store-bought. If every time you add the chicken stock, it's cold, the risotto will have a harder time absorbing the liquid and take longer to cook.
Step 5: Add the white wine and stir until completely absorbed.
Step 6: Then slowly add the chicken broth ¾ cup at a time and stir until it is absorbed by the rice. Start with a ladleful at a time, pour it in, stir into the rice, and wait until it is completely absorbed before adding more.
Lower the heat to medium-low/medium. Everyone's stovetop is different. What you want to see in the rice is a lazy simmering.
Step 7: This process will take 20-25 minutes to absorb all of the stock. Throughout this process, taste a spoonful of risotto to learn how the cooking process changes the texture of the rice. You'll know it's finished when the texture is soft with a little al dente bite and the risotto still appears slightly liquidy.
Step 8: Once all of the stock is absorbed or the rice is thick, white, and creamy, remove the pan from the heat. Stir in ⅔ of the mushrooms (save the last ⅓ for topping).
Step 9: Stir in the parmigiana until completely combined.
Step 10: Add the truffle oil and butter. Combine really well and serve immediately in a warm dish.
Top each bowl with the extra sauteed mushrooms and parmigiana cheese. Try our Creamy Cherry Tomato Risotto for a tomato-based risotto or our funky Gorgonzola Risotto with Mushrooms for something different next!
Mushroom Truffle Risotto feels like such a Fall dish! Make sure to serve up some pumpkin desserts after dinner, like Pumpkin Butter Blondies with Maple Glaze or Chewy Pumpkin Chocolate Chip Cookies.
Pro-Tips
- Saute your mushrooms separately from the onions to get the best golden brown crust on them. Then set aside to add back in later. Mushrooms will continue to shrink as they cook.
- Patience is key. Make sure you wait until the stock is completely absorbed each time you add before adding more. This will get you the creamiest risotto!
- Look for the pilling in the rice when toasting. This will give you a good idea of when the rice is primed for the next step of adding the white wine.
- Once the risotto is al dente, you don't want all of the liquid to be absorbed completely before adding the parmigiana, butter, and truffle oil. The risotto should still be slightly liquidy as it will continue to absorb the stock until it is served.
Recipe FAQs
So many meals would go great with this risotto but I would try Authentic Veal Marsala, PERFECT Cast Iron Chicken Breast, or Chicken Breast in Lemon Butter Sauce.
I'd also go with Pan-Seared Vermillion Snapper, Lemon Garlic Broiled Flounder, or Pistachio Crusted Fish if you're looking to add some seafood!
By tasting it! Periodically taste it throughout the cooking process. It should be soft and creamy at the end with a tiny al dente bite to it. It also shouldn't appear dry. When it's finished, it should still appear to be liquidy as the rice will continue to absorb stock while cooling and serving.
Mushroom truffle risotto is not the ideal dish to make ahead of time. It's best served fresh and leftovers are best used for fried risotto or arancini.
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Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Mushroom Truffle Risotto
Equipment
- 1 large sauce pan
Ingredients
- 1.5 cups arborio or carnaroli rice
- ½ large onion, minced
- 3-4 cups assorted chopped mushrooms
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ¾ cup white wine
- 5 cups chicken stock, preferably homemade
- ¾ cup grated parmigiana
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon black truffle oil
- 3 tablespoon unsalted butter
Instructions
- In a small pot, add your chicken stock and keep warm.
- Bring a large saucepan to medium heat. Add 1 tablespoon olive oil and all of the mushrooms. Add pepper to the mushrooms and saute until browned and softened about 6-8 minutes. Remove the mushrooms from the pan and set aside.
- Add 1 tablespoon olive oil to the pan, and saute the onions for about 6-8 minutes. Add the garlic and saute for another minute or 2 until the garlic is fragrant. Pour the rice into the pan and toast the rice for 3 minutes, stirring often.
- Add the white wine and stir until the wine is completely absorbed. Lower the heat to medium-low. Then we'll slowly add the chicken broth ¾ cup at a time and stir until it is absorbed by the rice. Start with a ladleful at a time, pour it in, and stir into the rice, wait until it is completely absorbed before adding more. This process will take 20-25 minutes to absorb all of the stock.
- Once all of the stock is absorbed or the rice is thick, white, and creamy, remove the pan from the heat. Stir in ⅔ of the mushrooms (save the last ⅓ for topping), truffle oil, parmesan, and butter. Serve Hot and Immediately!
Video
Notes
- Saute your mushrooms separately from the onions to get the best golden brown crust on them. Then set aside to add back in later. Mushrooms will continue to shrink as they cook.
- Patience is key. Make sure you wait until the stock is completely absorbed each time you add before adding more. This will get you the creamiest risotto!
- Look for the pilling in the rice when toasting. This will give you a good idea of when the rice is primed for the next step of adding the white wine.
- Once the risotto is al dente, you don't want all of the liquid to be absorbed completely before adding the parmigiana, butter, and truffle oil. The risotto should still be slightly liquid as it will continue to absorb the stock until it is served.
Kerri says
This recipe is hands down just amazing! The instructions were easy to follow, just time consuming. But, worth it!
Vinny says
A creamy and delicious risotto with a slight hint of truffle. This one will give you a rich and creamy flavor and is definitely a crowd pleaser.
Kelli Voss says
Is it possible to make this a day ahead? We are traveling.
Vinny and Marisa says
Risotto is typically not a dish you want to make ahead of time. It's always best served fresh.
If you were to make it ahead of time, you could stop the cooking process about 75% of the way through, then finish it when you're ready to eat it. But you may not get the best results. Definitely more of a serve fresh meal.