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!
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
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