Introduction
Truffle Mushroom Risotto is an elegant and creamy Italian dish that combines the rich umami flavors of mushrooms with the earthy aroma of truffle oil. This indulgent risotto is perfect for a cozy dinner, a special occasion, or whenever you’re craving a gourmet meal at home.
Why You’ll Love This:
- Rich & Creamy: A velvety texture with deep, savory flavors.
- Elegant & Aromatic: The truffle oil adds a luxurious touch.
- Comforting & Satisfying: A perfect balance of indulgence and warmth.
- Customizable: Use different mushrooms or add protein like shrimp or chicken.
Equipment Needed:
- Large saucepan or deep skillet
- Wooden spoon
- Ladle
- Knife & chopping board
- Small pot (for warming broth)
Ingredients:
- For the Risotto:
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth (kept warm)
- 1 cup mushrooms (cremini, shiitake, or wild, sliced)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese (grated)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon truffle oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley (chopped, for garnish)
Nutritional Information (Per Serving):
- Calories: 350-400 kcal
- Protein: 10-12 grams
- Carbohydrates: 50-55 grams
- Fat: 12-15 grams
- Fiber: 3-5 grams
Step by Step Instructions:
Time:
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Sauté the Mushrooms: Heat olive oil and 1 tablespoon butter in a large pan over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Remove and set aside.
- Cook the Aromatics: In the same pan, add chopped onion and garlic. Sauté until softened and fragrant, about 2 minutes.
- Toast the Rice: Stir in Arborio rice and cook for 1-2 minutes, allowing it to absorb the flavors.
- Deglaze with Wine: Pour in white wine and let it simmer until fully absorbed.
- Add Warm Broth Gradually: Ladle in warm broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.
- Incorporate Mushrooms & Finish: Stir in the cooked mushrooms, remaining butter, Parmesan cheese, salt, and black pepper. Mix well.
- Drizzle with Truffle Oil: Remove from heat and drizzle with truffle oil. Adjust seasoning to taste.
- Garnish & Serve: Top with fresh parsley and extra Parmesan. Serve immediately.
Tips for the Best Truffle Mushroom Risotto:
- Use Arborio rice for the perfect creamy texture.
- Stir consistently but not constantly—this helps release the starch.
- Warm the broth before adding it to ensure even cooking.
- Add truffle oil at the end to preserve its delicate flavor.
Serving Suggestions:
Pair with a side of garlic bread, a crisp green salad, or roasted vegetables for a complete meal.
Frequently Asked Questions (FAQs)
Q 1. Can I make this risotto ahead of time?
Yes, but risotto is best served fresh. Reheat with a splash of broth to restore its creamy consistency.
Q 2. Can I make this risotto vegan?
Absolutely! Use vegetable broth, replace butter with vegan butter, and use nutritional yeast instead of Parmesan.
Q 3. What can I use instead of truffle oil?
You can omit it or replace it with a drizzle of high-quality extra virgin olive oil.
Conclusion:
Truffle Mushroom Risotto is a rich, creamy, and satisfying dish that brings gourmet flavors to your home kitchen. Whether for a special occasion or a comforting weeknight meal, this risotto is sure to impress. Enjoy!