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–+ servings
Little Figgy Food Team

Truffle and Mushroom Risotto

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Creamy, luxurious risotto made with Arborio rice, sautéed mushrooms, and finished with truffle oil for an elegant yet comforting dish. Perfect as a vegetarian main or a fancy side.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 571
Ingredients Method Nutrition

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

Method
 

Prepare the Mushrooms
  1. Heat olive oil in a skillet over medium heat.
  2. Add mushrooms, garlic, and thyme. Cook, stirring occasionally, for about 10 minutes, until liquid evaporates and mushrooms begin to brown.
  3. Season with salt and pepper. Set aside.
Prepare the Risotto
  1. In a large pan, heat olive oil over medium heat. Add onion and cook until softened, about 10 minutes.
  2. Add garlic and cook for 30–60 seconds.
  3. Stir in the Arborio rice and cook for 2 minutes, coating each grain with oil.
  4. Pour in the wine, stirring until absorbed.
  5. 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.
  6. Remove from heat. Stir in butter and Parmesan (if using). Season with salt and pepper. Cover and let rest 2 minutes.
Serve
  1. Spoon risotto onto plates.
  2. Top with sautéed mushrooms (or stir them into the risotto).
  3. Drizzle with truffle oil and a squeeze of lemon.
  4. Garnish with parsley and thyme if desired.

Nutrition

Calories: 571kcalCarbohydrates: 92gProtein: 11gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 20mgSodium: 1529mgPotassium: 541mgFiber: 4gSugar: 6gVitamin A: 1004IUVitamin C: 3mgCalcium: 89mgIron: 5mg

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