Description
At its essence, a creamy wild mushroom & truffle risotto is a traditional northern Italian rice dish celebrated for its luxurious texture and deep, complex flavor profile. Unlike ordinary steamed rice, risotto relies on a specialized cooking technique where short-grain starches are gradually hydrated with warm broth over medium heat, releasing natural starches to form a velvety sauce.
Ingredients
Scale
- 1½ cups Arborio rice
- 8 oz (225 g) mixed wild mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup dry white wine
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- ½ cup freshly grated Parmesan cheese
- 1–2 tsp truffle oil, to taste
- 1 tbsp fresh parsley, chopped
- ½ tsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Optional: shaved Parmesan and fresh thyme for garnish
Instructions
- Warm the broth
Pour the broth into a saucepan and keep it warm over low heat. Don’t let it boil. - Sauté the mushrooms
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and thyme. Cook for 5–7 minutes, until golden and tender. Season with salt and pepper. Transfer to a plate. - Cook the aromatics
In the same pan, add the remaining olive oil. Add the onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another 30 seconds. - Toast the rice
Add the Arborio rice and stir continuously for 1–2 minutes, until the grains are lightly toasted and translucent around the edges. - Add the wine
Pour in the white wine and stir until it has mostly evaporated, about 1–2 minutes. - Add the broth gradually
Add about ½ cup of warm broth to the rice and stir gently. Once most of the liquid has been absorbed, add another ½ cup. Continue this process, stirring frequently, for about 18–22 minutes, until the rice is creamy but still slightly firm in the center. - Add the mushrooms
Stir most of the sautéed mushrooms into the risotto, reserving a few for garnish. - Finish the risotto
Remove the pan from the heat. Stir in the remaining 2 tablespoons butter and Parmesan. Add 1–2 teaspoons of truffle oil, starting with less and adding more to taste. Season with salt and freshly ground black pepper. - Serve
Spoon the risotto into warm bowls. Top with the reserved mushrooms, shaved Parmesan, fresh thyme, and a very light drizzle of truffle oil.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
Keywords: wild mushroom and truffle risotto, mushroom truffle risotto recipe, Italian wild mushroom risotto