This creamy roasted mushroom risotto is infused with truffle oil, parmesan cheese, and even a little whipped cream right at the end! Roasted mushroom risotto is the perfect date night dinner!
Creamy, cheesy roasted mushroom risotto is the perfect meal for a chilly fall evening or special occasion. Fall is mushroom season and at the farmers market here in Los Angeles I was able to pick up a variety of shitake, golden enoki, and chanterelles. Feel free to use any mushrooms you like or have access to!
How to make risotto:
Making risotto takes a little time, patience and some extra effort but the technique itself is actually very simple. Unlike any other rice dishes risotto requires constant stirring. Stirling the rice as it cooks releases the starches and gives the risotto it’s signature velvety texture. The liquid, in this case, chicken stock, is added little by little. Use a ladle to pour enough stock over the rice just to cover it, stir frequently as the stock is absorbed into the rice. Continue stirring and adding stock until the rice is tender, but not mushy- almost al dente.
At the last minute season the risotto with grated parmesan cheese, whipped cream, a splash of vinegar (for acidity), and a drizzle of truffle oil. The final product should not be too thick or too runny but spread slightly to the edges of the bowl.
My favorite truffle products→
Pro Tip: Anytime you’re working with a truffle product like oil, salt or “zest” you want to add it in just at the last second. If you add it into the dish too early in the cooking process the flavor will diminish.
Truffle oils, salts and “seasonings” can vary widely in price and quality. Here are a few of my favorites:
- 1 lb assorted mushrooms, cleaned, stems removed
- 1 1/2 c arborio rice do not rinse!
- 3-4 c chicken stock
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp thyme leaves
- 1/2 yellow onion, minced
- 1 c dry white wine
- 1/2 c heavy cream, whipped to stiff peaks
- 1 tsp white wine vinegar
- 1 c grated parm, plus more for serving
- 3-4 tbsp truffle oil (optional)
- In a large pot or dutch oven melt one tablespoon each of butter and olive oil. Add the mushrooms to the pan and sauté over medium-high heat. Wait until the mushrooms are golden brown on all sides, add in the thyme leaves then season with salt and pepper. Turn the heat to low, remove the mushrooms from the pan and set aside.
- Add the remaining butter and olive oil to the pan along with the minced onion. Sauté the onion until soft and translucent, do not brown or caramelize. Next, add in the rice and a pinch of salt, stir frequently for 2-3 minutes then pour in the wine. Bring the wine to a boil and reduce until it is almost completely absorbed into the rice.
- Next, pour enough warm chicken stock over the rice to cover it, about 1-2 cups depending on the side of the pot you're using. Stir frequently as the stock is absorbed into the rice. Add more stock and continue stirring every so often. Repeat this process until the rice is creamy and tender but not mushy. This will take about 20-25 minutes.
- Turn off the heat, stir in the parmesan cheese, vinegar, whipped cream, half the mushrooms and a drizzle of truffle oil. Taste and adjust the seasoning either with salt or more parmesan cheese. Divide between bowls, top each bowl with roasted mushrooms and freshly grated parmesan.