Make the best no-stir Mushroom Truffle Risotto in under 40 minutes. Loaded with flavor from mushrooms, white truffle oil and white wine it's a great dinner party dish that's sure to impress. Just don't tell them how easy it was to make!
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There are a few dishes everyone should have in their arsenal, foodie or not. Risotto is not only one of them, but it might be the most important one.
There is nothing like it to impress friends, family, a date... It's one of those dishes that has a reputation for being really hard to make, while in truth it's one of the simpler dishes you can make.
This Mushroom Truffle Risotto here is my #1 go-to risotto. So far, it's been a hit every time.
Why you will love this recipe
- Its pretty quick and all done in under 40 minutes
- It's easy without any fancy techniques
- No need to stir all the time - it's actually better if you don't
- Sure to impress anyone you serve it to
- So creamy with loads of cheese
- Loaded with flavor from mushrooms & truffles
What you need to make it
Ingredient notes & substitutions
- White button mushrooms can be swapped for the mushroom of your choice, for example chanterelle, portobello or porcini mushrooms
- Risotto rice - I used Arborio rice for this recipe but other risotto rices like Carnaroli and Avorio are also great. You might need to adjust the amount of liquid, check the package to make sure, or add ¾ of the mushroom stock first and then add more as needed.
- Dry white wine - choose a nice kind you enjoy drinking. It can be switched for sparkling white wine.
- Shallots can be swapped for red or yellow onion
- Parmesan cheese can be swapped for a Parmesan-style cheese, for example one without animal rennet if you wish to make this risotto vegetarian
- White truffle oil: the kind I use is pretty mellow in taste, so you might need less. You can skip it if you don't enjoy the truffle taste.
- Fresh parsley is mostly for decoration, and can be skipped
How to make it
- Melt half the butter in a skillet over medium-high heat
- Add shallots & garlic
- Fry for 2 minutes until fragrant
- Remove the garlic cloves
- Add mushrooms and the rest of the butter
- Cook for 2 minutes
- Add rice
- Cook for 2 minutes, until almost all butter has been absorbed
- Raise the heat to high and add the wine
- Cook until almost all the liquid is gone
- Add mushroom stock
- Bring to a slow simmer, lower the heat so the slow simmer is maintained, and give it a good stir. Then do not stir again until it's done. Simmer for 16 minutes.
- After 16 minutes, the risotto should be done. Remove it from the heat.
- Mix in the Parmesan cheese
- Add truffle oil, then taste test and season with salt and pepper as needed
- Mix well and top with chopped parsley. Serve your Mushroom Truffle Risotto with extra Parmesan cheese and lemon wedges.
Tips & tricks
- Make it vegetarian by switching Parmesan cheese for a Parmesan-style cheese made without animal rennet
- Cook off the wine to avoid a sharp alcohol taste
- Do not stir while the risotto is simmering, this can cause the rice to break and the risotto to become grainy
- Do not overcook the risotto. Dare to remove it from the heat just before you think it is done. The rice should still have a solid core.
- Adjust the amount of truffle oil depending on how strong your truffle oil is, and how much truffle taste you like. The kind I use is pretty mellow in taste, so you might need less.
- Store leftovers in the fridge in an air tight container for up to 4 days
Recipe FAQ
Why is my risotto grainy?
Risotto can become grainy when you stir it too much while cooking. To avoid this, do not stir at all while simmering.
When is risotto done?
Risotto is done when the rice is al dente - this means it's cooked almost all the way through. It should still have a solid core.
Can I freeze risotto?
I do not recommend freezing risotto as the consistency will change a lot when freezing and reheating.
More Delicious Risotto Recipes
So you're on a risotto making kick now that you've mastered this Mushroom Truffle Risotto? Then you have to try these versions as well!
- Apple Risotto with Marcona Almonds
- Shrimp Risotto with Asparagus & Basil
- Smoked Salmon Risotto with Asparagus & Lemon
- Salmon Risotto with Leeks & Lemon
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Mushroom Truffle Risotto
Print RateServings: 4
Calories: 771kcal
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- ½ cup butter divided
- 2 garlic cloves in one piece but peeled and slightly crushed
- 2 shallots finely chopped
- 8 white button mushrooms shredded
- 1 cup risotto rice
- 2½ cups mushroom stock
- 1⅓ cups dry white wine
- 1¾ cups Parmesan cheese grated
- ¼ cup white truffle oil or to taste
- salt and ground black pepper to taste
To serve
- ½ lemon cut in wedges
- 1 tablespoon fresh parsley chopped
- Parmesan cheese
Instructions
- Melt half the butter in a skillet over medium-high heat.½ cup butter
- Add shallots and garlic and fry for 2 minutes, until fragrant.2 garlic cloves, 2 shallots
- Remove the garlic cloves and add the mushrooms and the rest of the butter. Fry for 2 minutes.½ cup butter
- Add risotto rice and cook for a minute, until the the butter has been almost completely absorbed.1 cup risotto rice
- Raise the heat to high and pour in the wine. Cook until most of the liquid is gone, stirring constantly.1⅓ cups dry white wine
- Add the mushroom stock and bring to a slow simmer. Then lower the heat so the slow simmer is kept, and stir once. Then do not stir again until it is done.2½ cups mushroom stock
- After 16 minutes, the risotto should be done. At this point it should be cooked almost through - but there should still be a solid core in the middle of the rice.
- Remove the pan from the heat and add in Parmesan cheese and truffle oil. Taste test and season with salt and ground black pepper as needed.1¾ cups Parmesan cheese, ¼ cup white truffle oil, salt and ground black pepper
- Serve with chopped parsley, extra Parmesan cheese, and a lemon wedge for everyone to squeeze over their serving.½ lemon, 1 tablespoon fresh parsley, Parmesan cheese
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Notes
Ingredient notes & substitutions
- White button mushrooms can be swapped for the mushroom of your choice, for example chanterelle, portobello or porcini mushrooms
- Risotto rice - I used Arborio rice for this recipe but other risotto rices like Carnaroli and Avorio are also great. You might need to adjust the amount of liquid, check the package to make sure, or add ¾ of the mushroom stock first and then add more as needed.
- Dry white wine - choose a nice kind you enjoy drinking. It can be switched for sparkling white wine.
- Shallots can be swapped for red or yellow onion
- Parmesan cheese can be swapped for a Parmesan-style cheese, for example one without animal rennet if you wish to make this risotto vegetarian
- White truffle oil: the kind I use is pretty mellow in taste, so you might need less. You can skip it if you don't enjoy the truffle taste.
- Fresh parsley is mostly for decoration, and can be skipped
Tips & tricks
- Make it vegetarian by switching Parmesan cheese for a Parmesan-style cheese made without animal rennet
- Cook off the wine to avoid a sharp alcohol taste
- Do not stir while the risotto is simmering, this can cause the rice to break and the risotto to become grainy
- Do not overcook the risotto. Dare to remove it from the heat just before you think it is done. The rice should still have a solid core.
- Adjust the amount of truffle oil depending on how strong your truffle oil is, and how much truffle taste you like. The kind I use is pretty mellow in taste, so you might need less.
- Store leftovers in the fridge in an air tight container for up to 4 days
- I do not recommend freezing risotto as the texture will change a lot when freezing and reheating
Nutrition
Calories: 771kcal | Carbohydrates: 50g | Protein: 21g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1500mg | Potassium: 341mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1451IU | Vitamin C: 11mg | Calcium: 547mg | Iron: 3mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Anya
This truffle mushroom risotto recipe is so amazing!!! I have made risotto before but this recipe is the best of all that I have tried. It was a huge hit and I can definitely recommend. It tastes so yummy and elevated and the perfect dinner to wow some guests
Babs
Do you simmer covered or not covered?
Emmeline Kemperyd
Hi Babs, simmer it uncovered! /Emmeline