This Creamy Truffled Mushroom Risotto is a sure hit every time, filled with flavorful mushrooms, white wine and truffle oil it’s finished off with just a squeeze of lemon to lighten it up a tiny bit.
Love risotto? Try out this Shrimp Asparagus version as well!
This post was first published on November 1st 2018, and the text was updated and recipe instructions clarified on December 27th 2019.
There are a few dishes everyone should have in their arsenal, foodie or not. Risotto is not only one of them, but it might actually be the most important one.
There is nothing like a risotto to impress your friends, your family, your 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. The secret is really letting it cook slow & daring to take it off the heat before you think it’s done…
Add in lots of flavor as well and you’ll understand why this is my number one dish to cook for a date (that’s date #3, if you’re wondering).
How to succeed with Risotto
The first step to making a rgeat risotto is in the cooking process. After frying the shallots, garlic and mushrooms in butter and mixing in the rice, you will start adding in liquids. First comes the wine, which you want to cook off quite quickly on high heat. Then comes the mushroom stock. For this, you want to lower the heat to medium-low so that you keep your risotto at a slow simmer. Stir once, and then leave it until done.
The second important step is taking it off the heat at the right time. After 16-18 minutes the risotto will be cooked almost through. Now – and this is important! – DO NOT let the risotto cook through. It’s finished when you try it and you’re like “weeeell, ALMOST there”. Nope, you’re not almost there. You’re THERE! Take it off the heat immediately. The rice should still have an al dente core, if not it’s overcooked. You can still eat it and it’s still tasty, but risotto rice porridge just isn’t the same as risotto.
How to season mushroom risotto
OK, now let’s talk flavor here. I’m a bit obsessed with Italian food and wine in general, and Piedmontese food and wine in particular. There’s really nothing like it – no matter the season I feel like Piedmont has fall flavors down, and you know I love those flavors. Mushrooms, full flavored wine, truffles… that’s my game right there (exhibit A: Creamy Red Wine Chicken Pasta)! And, it’s also the core of this mushroom risotto.
For the best & most Piedmontese result, use an Arneis white wine. It’s so deliciously complex and adds terrific body to the risotto. Unfortunately, the Arneis isn’t the most readily available white wine outside of Piedmont, and if you can’t get ahold of it another dry, full-flavored white wine will also do the job. I do suggest going with a nicer variety, something you’d really enjoy drinking as well, as the quality of the wine makes a really noticeable difference to this kind of dishes.
Rice then – two common choices for risotto are Arborio and Carnaroli rice. I prefer Arborio, but have been known to cook with Carnaroli as well. Either works well.
What to serve with Mushroom Risotto with Truffle Oil
Then finally – what do you serve with your creamy truffled mushroom risotto? I’d go for a caprese salad and to pair of course a delicious Piedmontese wine of Nebbiolo-variety. Or a white Arneis if you’re not into red. For me a younger Nebbiolo is perfect for this – the tannins are the perfect complement to the round creaminess of the risotto. Save the Barolo or Barbaresco for another day!
Date night, family night, treating your friends or just yourself – either way this creamy truffled mushroom risotto won’t disappoint. Did you make it? Please leave a review and/or a comment below! And if you show it off on social media – you know I love when you tag me on Instagram.
- 250 g white button mushrooms grated
- 50 g butter
- 2 garlic cloves in one piece but peeled and slightly crushed
- 2 shallots finely chopped
- 250 g risotto rice eg arborio or carnaroli
- 700 ml mushroom stock
- 300 ml dry white wine
- 150 g parmesan cheese finely grated
- 4 Tbsp white truffle oil
- salt and black pepper to taste
- 0.5 lemon cut in wedges
- 1 Tbsp parsley chopped
- parmesan cheese to taste
- Melt the butter in a large pan over medium-high heat. The pan should preferably be low and wide, but other pans work as well.
- Add in the shallots and garlic and fry until fragrant, about 2 minutes.
- Remove the garlic cloves and add in the mushrooms. Fry for 2 minutes.
- Add in the rice, up the heat a bit and fry until the rice, shallots and mushrooms are well mixed and the butter is absorbed.
- Make sure the heat is on high. Pour in the wine and cook until almost completely absorbed. Stir constantly.
- Lower the heat to medium-low. Add in the mushrooms tock, bring to a slow simmer and stir once. Then do not stir again until it is done.
- After 16-18 minutes, the risotto is done. It is finished when it’s cooked almost through - there should still be a solid core in the middle of the rice. When this occurs, remove the pan from the heat and add in parmesan and truffle oil. Add salt and pepper to taste.
- Serve immediately with chopped parsley and extra parmesan cheese, and squeeze over a little bit of lemon just before serving or serve with a lemon wedge.
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.