• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Craving California

  • Home
  • Recipes
    • Healthy Recipes
    • Dinner
    • 30 Minutes or Less
    • Chicken and Turkey
    • Fish and Seafood
    • Beef
    • Pasta
    • Pork
    • Appetizers
    • Breakfast
    • Salads
    • Sides
    • Dessert
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Category Home » Recipes » Creamy Roasted Mushroom Risotto with Truffle Oil

    Creamy Roasted Mushroom Risotto with Truffle Oil

    Published: Oct 23, 2019 · Modified: Jul 27, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Creamy Roasted Mushroom Risotto with Truffle Oil
    Creamy Roasted Mushroom Risotto with Truffle Oil

    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 Roasted Mushroom Risotto with Truffle Oil In a bowl with a blue background

    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!

    Looking for the perfect pairing? Serve Creamy Mushroom Risotto alongside a simple Herb Salad or Grilled Skirt Steak.

    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.

    Creamy Roasted Mushroom Risotto with Truffle Oil in a pot being stirred together
    Stir in the mushrooms, cheese, and truffle oil right at the last minute!


    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.

    Creamy Roasted Mushroom Risotto with Truffle Oil in a white bowl

    Check out More Great Recipes:

    • Creamy Truffle Alfredo Pasta
    • Creamy Mushroom Chicken with White Wine and Garlic
    • Short Rib Ragù with Pappardelle
    • Creamy Mushroom and Garlic Pasta
    • Roasted Fingerling Potatoes with Garlic and Rosemary

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    Creamy Roasted Mushroom Risotto with Truffle Oil in a white bowl

    Truffle-Mushroom Risotto

    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.
    5 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 2
    Calories: 1388kcal
    Author: Leigh Anderson

    Ingredients

    • 1 lb assorted mushrooms halved or quartered
    • 2 tbsp olive oil
    • 1 tsp fresh thyme leaves
    • 2 tbsp butter
    • ½ yellow onion finely chopped
    • 1 ½ c arborio rice do not rinse!
    • 1 c dry white wine
    • 4 c chicken stock
    • ½ c grated parmesan cheese plus more for serving
    • 3 tbsp truffle oil
    • ¼ tsp white wine vinegar (just a splash for acidity)
    • salt and pepper

    Instructions

    • 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!

    Notes

    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.

    Nutrition

    Calories: 1388kcal | Carbohydrates: 150g | Protein: 39g | Fat: 61g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1189mg | Potassium: 1506mg | Fiber: 7g | Sugar: 15g | Vitamin A: 629IU | Vitamin C: 9mg | Calcium: 328mg | Iron: 9mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
    « Creamy Coconut Thai Noodle Salad
    Garlicky Labneh Tahini Dip »

    Reader Interactions

    Comments

    1. Ann

      February 23, 2022 at 6:00 am

      5 stars
      I love this risotto!

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published.

    Recipe Rating




    Primary Sidebar

    photo of Leigh Anderson on a green and white background.

    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

    Learn more about me →

    Close of image of rigatoni pasta coated in a creamy red pasta sauce. Text reads: "What's for Dinner?" "Creamy Chorizo Pasta"

    In Season Now:

    • The Perfect Fall Pasta with Delicata Squash, Pancetta, and Goat Cheese
    • Short Rib Ragù with Pappardelle
    • The Best Gluten-Free Pumpkin Bread
    • Savory Bread Pudding with Sausage + Sage
    A a blue and white platter of sautéed cabbage. Text reads: "Merry and Bright, 20+ Wholesome Recipes to Kick off the New Year"

    Winner Winner Chicken (and Turkey) Dinner:

    • Mexican Grilled Chicken Marinade–Perfect for Tacos, Fajitas, Burritos and More!
    • Jalapeño-Cheddar Chicken Smash Burgers
    • Yogurt Marinated Chicken with Harissa and Garlic
    • Spring Chicken and Dumplings

    Featured In:

    Shop:

    Footer

    ^ back to top

    Follow

    • Instagram
    • Pinterest
    • Facebook

    About

    • Learn more about Craving California
    • Privacy Policy

    Contact

    • E-mail

    Copyright © 2020 Craving California

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy

    Privacy Policy