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Creamy Truffle Mushroom Risotto

creamy truffle mushroom risotto - featured image
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A rich, comforting, and elegant risotto featuring arborio rice, mixed mushrooms, and a delicate hint of truffle oil. Perfect for quick weeknight dinners or impressing guests with gourmet flavors.

Ingredients

Scale
  • 1 ½ cups (300g) arborio rice
  • 10 oz (280g) mixed mushrooms (cremini and shiitake preferred, button mushrooms also work)
  • 5 cups (1.2 liters) vegetable or chicken stock, kept warm
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil (extra virgin, fruity)
  • 2 small shallots, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (120ml) dry white wine (optional, can substitute with extra stock)
  • ½ cup (about 50g) freshly grated Parmesan cheese
  • 1 to 2 teaspoons truffle oil (start with 1 teaspoon and adjust)
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Prepare the stock: Keep the vegetable or chicken stock warm in a medium saucepan over low heat, gently simmering but not boiling.
  2. Sauté the mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add sliced mushrooms and a pinch of salt. Cook for 6-8 minutes until golden and liquid evaporates. Set aside.
  3. Cook the aromatics: In the same pan, add remaining olive oil and butter. Add chopped shallots and cook 2-3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant, avoiding burning.
  4. Add the rice: Pour in arborio rice and stir to coat with butter and oil. Toast for about 2 minutes until edges look translucent but center remains opaque.
  5. Deglaze with wine: Pour in white wine and stir until mostly evaporated. If skipping wine, start adding warm stock here.
  6. Add stock gradually: Add warm stock one ladle (½ cup/120ml) at a time, stirring frequently. Allow rice to absorb liquid before adding more. Continue for 18-20 minutes until risotto is creamy and rice is tender but al dente.
  7. Combine mushrooms and finish: Stir sautéed mushrooms back into the risotto. Remove from heat and mix in grated Parmesan cheese. Season with salt and pepper.
  8. Add truffle oil: Drizzle 1 teaspoon truffle oil, tasting as you go. Add more if desired but do not overdo.
  9. Garnish and serve: Sprinkle chopped fresh parsley on top and serve immediately while hot and creamy.

Notes

Keep the stock warm to ensure even cooking and creamy texture. Stir gently but consistently to avoid breaking rice grains. Start with 1 teaspoon truffle oil and adjust to taste to avoid overpowering the dish. Risotto is best served fresh; leftovers can be reheated with added broth or transformed into risotto cakes.

Nutrition

Keywords: risotto, truffle mushroom risotto, creamy risotto, arborio rice, mushroom recipe, truffle oil, easy dinner, vegetarian option

Find it online: https://oracooks.com/creamy-truffle-mushroom-risotto-recipe-5-easy-steps-to-gourmet-perfection/