The Creamiest Mushroom Truffle Risotto

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 a Lemon Spinach 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. This can be done with every mushroom that I've ever had. Maybe there are mushrooms out there that wouldn't go so well, but I think if you stick to basics here, you'll enjoy it. I used baby bella, shitake, oyster, and portobello mushrooms.
• Chicken broth. I really like to go with a good quality chicken broth, preferably homemade. You will get a much cleaner taste. A lot of people use water instead of chicken broth as well which would work fine as long as you remember to add salt.
• Truffle oil. I went with a simple Trader Joe's brand for this one!
• Topping with Truffle. You can top this with white truffles if you have the extra cash, but it's unnecessary for our purposes.

*Please see the recipe card below for more information on ingredients.

Step-By-Step Directions

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 broth, it's cold, the risotto will have a harder time absorbing the liquid.

Step 1: Bring a large saucepan to medium heat. Add 1 tablespoon olive oil and all of the mushrooms. Add pepper and saute until browned and softened about 6-8 minutes.

Step 2: Once the mushrooms are softened and browned remove the mushrooms from the pan and set aside.

Step 3: Add 1 tablespoon olive oil to the pan, and saute the onions for about 5-6 minutes. Add the garlic and saute for another minute or 2 until the garlic is fragrant.

Step 4: Pour the rice into the pan and toast the rice for 3 minutes, stirring often.

Step 5: You should begin to see the rice become somewhat transparent but you will see this little white spot in the rice. That's a good sign to move to the next step.

Step 6: Add the white wine and stir until the wine is completely absorbed.

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: 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.

Step 8: 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.

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! Top each bowl with the extra sauteed mushrooms and extra 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.

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