There’s something so comforting about standing at the stove, slowly stirring a pot of risotto. It’s one of those dishes that feels a little fancy but also deeply homey…like you’re treating yourself without leaving your kitchen. Whenever I make this truffle and mushroom risotto, the aroma of garlic, thyme, and earthy mushrooms fills the whole house, and it instantly sets a cozy vibe.
This dish is perfect for a dinner party, date night, or just when you’re craving something luxurious but still approachable. With the creamy risotto base, savory mushrooms, and that finishing drizzle of truffle oil, it’s one you’ll want to make again and again.
❤️ Why You’ll Love Truffle and Mushroom Risotto
Making risotto can feel intimidating, but once you get into the rhythm of adding warm stock and stirring, it’s actually very meditative, and the payoff is so worth it.
This recipe is especially lovable because it blends earthy mushrooms with the luxurious flavor of truffle oil, creating a dish that tastes restaurant-worthy but is easy to master at home. It’s flexible too: enjoy it as a vegetarian main or serve it alongside roasted meats for a full spread.
🗒 Tips and Tricks
- Keep the stock warm so the risotto cooks evenly.
- Stir often, but not constantly. You want to encourage creaminess without breaking the grains.
- Add a splash of cream or mascarpone at the end for extra richness.
🗒 Variations
- Cheesier: Stir in more Parmesan or even Fontina for a richer finish.
- With protein: Top with grilled shrimp, scallops, or chicken.
- Mushroom-heavy: Mix a variety of mushrooms (shiitake, chanterelles, oyster) for a deeper flavor profile.
🗒 Substitutions
- Stock: Use chicken stock instead of vegetable if not vegetarian.
- Wine: Swap dry white wine with more stock if you prefer no alcohol.
- Rice: Arborio is traditional, but Carnaroli or Vialone Nano work beautifully too.
🗒 Best Served With
- A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay.
- A fresh green salad with lemon vinaigrette.
- Roasted meats or seafood for a complete meal.
👝 How to Store Leftovers
- Store in an airtight container in the fridge for up to 2 days.
- Reheat gently on the stove with a splash of stock to bring back the creaminess.
- Avoid freezing! Risotto tends to lose its texture.
🤔 Common Questions
1. Can I make risotto ahead of time?
Risotto is best served fresh, but you can par-cook it (about 75% done), then finish with stock and butter when ready to serve.
2. Do I have to use truffle oil?
Not at all! You can skip it, but it adds that extra layer of flavor that makes this risotto feel special.
3. How do I prevent lumpy gravy?
Baby bellas are great and easy to find, but a mix of gourmet mushrooms will make the dish more complex and flavorful.
Truffle and Mushroom Risotto
Ingredients
For the Risotto:
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 6-8 cups vegetable stock, kept warm
- 2 cups Arborio rice
- ½ cup dry white wine
- 2 tablespoons unsalted butter
- ¼ cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste
- Black truffle oil, for drizzling
- Lemon, for finishing
For the Mushrooms (topping or stirring in):
- 12 oz sliced baby bella mushrooms or gourmet mushroom mix
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Optional Garnish:
- Italian flat-leaf parsley
- Fresh thyme
Instructions
Prepare the Mushrooms
- Heat olive oil in a skillet over medium heat.
- Add mushrooms, garlic, and thyme. Cook, stirring occasionally, for about 10 minutes, until liquid evaporates and mushrooms begin to brown.
- Season with salt and pepper. Set aside.
Prepare the Risotto
- In a large pan, heat olive oil over medium heat. Add onion and cook until softened, about 10 minutes.
- Add garlic and cook for 30–60 seconds.
- Stir in the Arborio rice and cook for 2 minutes, coating each grain with oil.
- Pour in the wine, stirring until absorbed.
- Add warm stock, one ladle at a time, stirring frequently and allowing it to absorb before adding more. Continue for about 20 minutes, until rice is creamy but still al dente.
- Remove from heat. Stir in butter and Parmesan (if using). Season with salt and pepper. Cover and let rest 2 minutes.
Serve
- Spoon risotto onto plates.
- Top with sautéed mushrooms (or stir them into the risotto).
- Drizzle with truffle oil and a squeeze of lemon.
- Garnish with parsley and thyme if desired.
Nutrition
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