This creamy risotto is infused with roasted mushrooms, truffle oil, fresh thyme and salty parmesan cheese! Truffle mushroom risotto is the perfect cozy dinner to come home to at the end of a busy day. It also makes a great special occasion or date night meal!
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, 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.
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.
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- 1 lb assorted mushrooms halved or quartered
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- 2 tbsp butter
- 1/2 yellow onion finely chopped
- 1 1/2 c arborio rice do not rinse!
- 1 c dry white wine
- 4 c chicken stock
- 1/2 c grated parmesan cheese plus more for serving
- 3 tbsp truffle oil
- 1/4 tsp white wine vinegar (just a splash for acidity)
- salt and pepper
- Heat a large saute pan or dutch oven over medium-high heat then add in the olive oil. When the oil shimmers in the bottom of the pan add in the mushrooms. Saute the mushrooms until golden brown, about 8-10 minutes then stir in the thyme leaves and season generously with salt and pepper. Turn the heat down to low, remove the mushrooms from the pan and set aside.
- In the same pan, add the butter. Once the butter is melted stir in the onion and a good pinch of salt. Cook the onion until soft and translucent, 1-2 minutes, then stir in the rice. Cook the rice for 1-2 minutes then pour in the wine. Bring the wine to a simmer and stir continuously until it's completely absorbed.
- Next, begin to gradually add the chicken stock, 1 cup at a time, stirring frequently until absorbed before adding in more. Continue this process over a period of about 15 minutes, adding more stock as each previous amount is absorbed. This helps to give you a creamy risotto.
- 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, truffle oil and vinegar. Taste and season the risotto with salt and pepper as needed. Divide between bowls, top with extra grated parmesan cheese–serve immediately!