This Wild Mushroom Truffle Risotto is a creamy and delicious dish that can be a meal on its own or make an amazing side. Sautéed mushrooms and a drizzle of truffle oil add incredible flavor this classic risotto recipe.
30 minutes
Beginner-friendly
You’ll Learn: The technique for the perfect creamy consistency
Worth It: It’s a comforting meal suitable for many occasions
Bonus: Reheats well
Why You’ll Love This Recipe
- Classic risotto preparation – this is a classic method for cooking risotto. Although it takes a little longer, it results in an optimal taste and texture. It is SUPER creamy even before adding any parmesan cheese.
- Vegetarian Friendly Dinner – This mushroom risotto is a great meat-free option for dinner. It is made with vegetable broth instead of chicken stock to keep it vegetarian.
- Date Night Favorite – Risotto is one of my favorite dishes to make for a date night at home. It takes a little more active cook time, but the result makes it feel like you are eating at an Italian restaurant.
- Risotto with a Twist – This truffle risotto is an exciting twist on a regular risotto. With the mushroom and truffle oil, it adds new fun flavors to a classic dish.
Serving Suggestions
This mushroom truffle risotto is great on its own, but I love serving it with steak, like this air fryer flank steak or reverse sear filet mignon. If you have a grill, grilled steak would be delicious. If you prefer a different protein, these cast iron chicken thighs or blackened salmon are great options.
I love serving risotto with a green vegetable, like air fryer brussels sprouts or a shaved brussels sprouts salad. You can also make a simple green salad with an apple cider vinaigrette.
Ingredients
- Vegetable stock – make sure to heat your broth and keep it on low heat the whole time you are making the risotto
- Olive oil – I prefer to use extra virgin olive oil because it adds a bit of flavor to the risotto
- Yellow onion – dice your yellow onion and add it to the pan with the mushrooms to allow it to soften before adding the rice
- Mushrooms – you can use porcini, morel, oyster, chanterelle or any mushrooms you prefer. To cut down prep time, I buy sliced mushrooms.
- Unsalted butter – the butter adds to the creaminess of this truffle risotto. I recommend unsalted to avoid over salting your dish.
- Arborio rice – arborio rice is what makes this dish risotto. You use this short grain rice because it is able to absorb so much liquid. The only rice you can substitute here is carnaroli rice.
- Dry white wine – make sure you have a dry white wine for risotto, like sauvignon blanc or pinot grigio
- Parmesan cheese – parmesan cheese brings the risotto together to make it creamy and cheesy. You can use any parmesan you would like. I prefer parmigiano reggiano cheese because it is a bit sharper and nuttier.
- White truffle oil – use as much or as little truffle oil as you want, depending on how much you enjoy truffle flavors. I recommend white truffle oil because it is a little gentler.
Ingredient Substitutions
Vegetable stock is what keeps this truffle risotto recipe vegetarian, but if you are not worried about that, you can use chicken broth.
If you want to swap out the mushroom, you can use another vegetable like zucchini, peas, eggplant, or cherry tomatoes. You could also add more vegetables, like asparagus or leeks.
For a sharper onion flavor, you can use shallots in place of the yellow onion. You can also add garlic, but there are a lot of strong flavors in this dish already that you do not need it.
If you do not like truffle, you can omit the truffle oil in this recipe. You will still have a delicious risotto without it. If you really love truffle, try making this a black truffle risotto. It is a bolder flavor, so be careful with how much you add. You can also use truffle butter instead of regular here for extra truffle flavor.
How to make
Step 1: Warm Stock and saute Vegetables
Heat vegetable stock in a small pot over low or medium-low heat – you want the stock to be hot, but you do not want it to simmer or boil. Keep the stock warm during the whole process.
In a separate large saucepan or skillet heat olive oil over medium-high heat. When the olive oil is hot, add the diced onion and sliced mushrooms to the pan. Sauté for 5-7 minutes – you will want the mushrooms to be soft and browned slightly (Image 1). Season with just a pinch of salt.
Add the three tablespoons butter to the pan and stir until fully melted. Add the rice to the pan and stir to coat in the mushroom and butter mixture (Image 2).
Step 2: slowly add Broth and stir
Pour the wine into the pan and let it simmer as you stir it into the rice. When the wine is fully evaporated, start pouring small amounts of the vegetable stock from the warm pot into the pan with the rice (Image 3). I use a soup ladle for this and do one ladle at a time.
With a wooden spoon, stir the warm stock into the rice and mushrooms in the pan. The pan should be warm enough that the stock simmers lightly. When the stock is fully absorbed by the rice, add another ladle of warm stock into the pan and stir again.
Step 3: Add parmesan, truffle, and serve
Continue this process until all of the stock is added to the pan with the rice and mushrooms. After a total time of about 20 minutes all of the stock should be absorbed by the rice and the rice should be al dente. If the rice is not fully tender, you can add some warm water a little bit at a time until the rice is fully cooked.
Remove the pan from the heat and stir in the parmesan cheese and truffle oil (Image 4). Season with salt to taste and add fresh cracked black pepper on top and serve immediately.
Storage and Reheating
Allow the mushroom truffle risotto leftovers to cool completely before transferring to an airtight container in the fridge. Store in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop until just warmed through.
Check out these other Mushroom Recipes!
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Recipe
Wild Mushroom Truffle Risotto
Ingredients
- 1 qt vegetable stock
- 1 tbsp olive oil
- ½ yellow onion – finely diced
- 10 oz mushrooms cut into slices – I like to use a wild mushroom blend
- 3 tbsp unsalted butter
- 1 cup arborio rice
- ½ cup dry white wine
- ¼ cup grated parmesan cheese
- 1 tsp to 2 tbsp white truffle oil – amount depends on how much truffle flavor you like. I use 1 tbsp.
Instructions
- Heat vegetable stock in a small pot over low heat – you want the stock to be hot, but you don’t want it simmering. Keep the stock warm during the whole process.
- In a separate large skillet heat olive oil over medium heat. When the olive oil is hot, add the dice onion and sliced mushrooms to the pan. Saute for 5-7 minutes – you will want the mushrooms to be soft and browned slightly. Season with just a pinch of salt.
- Add the butter to the pan and stir until fully melted. Add the rice to the pan and stir to coat in the mushroom and butter mixture.
- Pour the wine into the pan and let it simmer as you stir it into the rice. When the wine is fully evaporated, start pouring small amounts of the vegetable stock from the warm pot into the pan with the rice. I use a soup ladle for this and do one ladle at a time.
- Stir the warm stock into the rice and mushrooms in the pan. The pan should be warm enough that the stock simmers lightly. When the stock is fully absorbed by the rice, add another ladle of warm stock into the pan and stir again.
- Continue this process until all of the stock is added to the pan with the rice and mushrooms. After about 20 minutes all of the stock should be absorbed by the rice and the rice should be tender. If the rice is not fully tender, you can add some warm water a little bit at a time until the rice is fully cooked.
- Remove the pan from the heat and stir in the parmesan cheese and truffle oil. Season with salt to taste and add fresh cracked black pepper on top and serve immediately.
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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