If you’re looking for a luxurious and comforting dish, this mushroom risotto with truffle oil is just what you need. Made with creamy Arborio rice, this risotto is a perfect example of how rice & grain-based meals can be both simple and indulgent. The earthy flavors of mushrooms combined with the rich aroma of truffle oil create a culinary experience that’s hard to resist.
Imagine stirring a pot of creamy risotto, the aroma filling your kitchen, as you prepare to impress your family or guests. This dish takes just about 30 minutes to whip up, making it a fantastic option for a weeknight dinner or a special occasion. Plus, the combination of textures and flavors in every bite is sure to leave everyone at the table in awe.
Deliciously Creamy Mushroom Risotto
This mushroom risotto is rich and creamy, featuring tender Arborio rice slowly cooked to perfection. The addition of truffle oil elevates the dish, bringing an intoxicating aroma and taste that complements the sautéed mushrooms beautifully.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup mushrooms, sliced (such as cremini or shiitake)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Broth: In a saucepan, heat the broth and keep it warm over low heat.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
- Toast the Rice: Stir in the Arborio rice, allowing it to toast for about 2 minutes until slightly translucent.
- Add Wine: Pour in the white wine, stirring until it is mostly absorbed by the rice.
- Cook the Risotto: Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
- Finish with Cheese and Truffle Oil: Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and additional Parmesan if desired, and enjoy this indulgent dish.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 10g
- Carbohydrates: 45g
