Creamy truffled mushroom risotto with a lemon wedge on a plate on a purple surface

Creamy Truffled Mushroom Risotto

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 just a bit.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 679kcal


  • 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

For serving

  • 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.


Calories: 679kcal | Carbohydrates: 59g | Protein: 19g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 52mg | Sodium: 1400mg | Potassium: 375mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 4mg | Calcium: 461mg | Iron: 3.7mg