Creamy Roasted Mushroom Risotto with Truffle Oil
This isn’t your average weeknight risotto. This elevated take on a classic is infused with white truffle oil and the earthy depth of roasted mushrooms. While perfect for a cozy night in, this risotto also has a certain elegance that makes it suitable for dinner guests or a romantic date night.
An Earthy Indulgence for Weeknights and Special Occasions Alike
This risotto layered with flavor from sautéed shallot, garlic, earthy roasted mushrooms and a touch of fragrant truffle oil. It’s finished with a generous grating of Parmesan cheese and bright, zippy lemon zest. It’s a creamy, comforting bowl that feels both sophisticated and satisfying.
Making risotto takes a little time and patience but the technique itself is actually very simple. The key is to stir continuously throughout the cooking process. Agitating the rice releases starch which gives the risotto it’s signature creamy, velvety texture. Warm chicken stock is introduced gradually, a ladle at a time, with each addition the rice absorbs the stock, releasing more starch and transforming the texture. This process continues until the rice is cooked through but still retains a slight bite, similar to al dente pasta. Sounds fussy but trusty me, the end result is more than worth it.
Looking for the perfect pairing? Serve Creamy Mushroom Risotto alongside a simple Herb Salad and Grilled Skirt Steak.
Recipe Ingredients:
To make this roasted mushroom risotto you’ll need: mushrooms – button, shiitake, hen of the woods, chanterelles, etc – arborio rice, onion or shallot, garlic, white wine, butter, parmesan cheese, chicken or vegetable stock, heavy cream, lemon and white truffle oil (optional).
*See recipe card for additional notes and ingredient substitutions.*
Note: Arborio rice (or carnaroli if you can find it) is the perfect rice for making risotto. It’s an Italian short-grain rice with a high starch content. It’s chewy, creamy and holds its shape well during the cooking process.
How to Make Roasted Mushroom Risotto:
Step 1. Sauté the Mushrooms, Onion and Garlic (Sofrito)
First sauté the mushrooms until golden brown then remove them from the pan and set aside. They’ll be added back in later on. Next, gently sauté the aromatics (onion and garlic) in butter until softened and fragrant.
Step 2. Toast the Rice (Tostatura)
Add your rice to the pan and toast for a few minutes, stirring constantly. This helps seal in the starches and creates a creamier texture later on.
Step 3. Add Wine (Sfumare)
A splash of wine adds depth and complexity. Pour it in and let it simmer until it’s almost completely absorbed.
Step 4. Add Broth (Brodo)
Ladle in hot stock, a little at a time, stirring frequently. Allow each ladleful to be absorbed before adding more. This slow cooking process is key for a creamy, perfectly cooked risotto.
Step 5. Finish with Cream and Parmesan Cheese (Mantecatura)
Once the rice is cooked through but still has a slight bite, stir in the reserved mushrooms, truffle oil, lemon juice and Parmesan cheese for extra richness and flavor. Season to taste. The final product should not be too thick or too runny but spread slightly to the edges of the bowl.
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Truffle-Mushroom Risotto
Ingredients
- 1 pound assorted mushrooms - roughly chopped
- 2 tablespoons olive oil
- 4 tablespoons butter
- 3 large shallots, minced - or 1/2 yellow onion
- 2 cloves garlic - grated
- 1/2 teaspoon fresh thyme leaves - plus more for serving
- 2 cups arborio rice
- 1 cup dry white wine
- 6 cups chicken stock - ideally homemade
- 3/4 cup grated parmesan cheese - plus more for serving
- 3 tablespoons truffle oil - optional
- 1/2 cup heavy cream
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest - plus more for serving
- kosher salt and freshly cracked black pepper
Instructions
- Heat a large, heavy skillet or dutch oven over medium-high heat then add the olive oil, once the oil is hot and simmering add the mushrooms in a single even layer. Do not over crowd them – cook in two batches if needed. Let the mushrooms cook, undisturbed for 5-7 minutes or until they begin to crisp at the edges and turn golden brown then give them a stir and continue cooking, stirring occasionally until they're soft and golden brown, about 5-7 more minutes. Season with salt and transfer to clean bowl or plate – set aside.
- Return the skillet to the stove and turn the heat down to medium. Add the butter, as soon as it melts add the minced shallot and a generous pinch of salt. Cook, stirring frequently, until softened but not browned, about 5 to 7 minutes. In the meantime, in a separate small saucepan bring the chicken stock to a low simmer over medium heat, then reduce heat to lowest setting just to keep warm.
- Once the onion is soft and translucent add the garlic and thyme leaves – stir to combine. Next, add the rice. Toast the rice in the butter for 3-5 minutes, stirring continuously then pour in the wine and increase the heat to medium-high to bring the liquid to a simmer. Continue cooking, stirring frequently, until all of the liquid is absorbed into the rice, about 2 minutes. Season with generous pinch of salt.
- Begin to gradually add the chicken stock about 1-cup at a time (enough to just barely cover the rice) stirring frequently until absorbed before adding in more. Continue this process over a period of about 15-20 minutes, adding more stock as each previous amount is absorbed. Cook until the rice is al dente and the risotto is creamy and saucy, about 20 minutes total. (If you run out of hot broth, you can use hot water.)
- When all of the stock has been used and the rice is creamy and slightly al dente fold in the roasted mushrooms, grated parmesan cheese, heavy cream, truffle oil and lemon juice. Taste and season the risotto with salt and pepper as needed. Divide between bowls, top each bowl with extra grated parmesan cheese, fresh thyme leaves and lemon zest –serve immediately!
Notes
- Rice: Arborio is the go-to, and most readily available rice for risotto. Carnaroli is also traditional and delicious, but harder to track down.
- Assorted Mushrooms: You can use any mushrooms you like for this recipe. I like to use a variety of different types; hen of the woods (aka maitake) are my favorite, shiitakes and chanterelles are great and really flavorful, cremini, baby bella, and button mushrooms all work well too.
- Dry White Wine: substitute: extra chicken stock
- Chicken Stock: Vegetable stock or water can be substituted instead of chicken stock.
- Heavy Cream: substitute: a dollop of crème fraîche, sour cream or mascarpone.
- Leftover risotto will stay fresh in the refrigerator for 3-4 days. Reheat over low heat in a pot on the stovetop with a bit of water or stock to loosen up the mixture.
Great rich side dish. Truffle oil puts it over the top.
I love this risotto!