The Creamiest Mushroom & Truffle Risotto Recipe You'll Ever Need

Ingredients

• 200 g Shiitake Mushrooms (small caps removed, cleaned with a paper towel, roughly chopped)
• 200 g Button Mushrooms (cleaned and roughly chopped)
• 3 Tbsp Unsalted Butter (divided: 2 Tbsp for sauté, 1 Tbsp for garlic)
• 1 Tbsp Olive Oil (extra-virgin, for sautéing mushrooms)
• 0.5 Red Onion (half of a small red onion, finely diced (about 30 g))
• 1 tsp Fresh Thyme Leaves (small handful, stripped from stems)
• 5 cloves Garlic (freshly minced)
• 1.5 cups Arborio Rice (does not need rinsing; provides creaminess)
• 0.5 cup Dry White Wine (Chardonnay or any dry white; used for deglazing)
• 6 cups Mushroom Stock (kept warm on low heat; homemade or store‑bought)
• 0.5 cup Parmesan Cheese (freshly grated; plus extra for garnish)
• 2 tsp White Truffle Oil (drizzled at the end for aroma)
• to taste Freshly Ground Black Pepper (for finishing)
• to taste Salt (season throughout)

Instructions

1. Clean Mushrooms

   Gently wipe the caps of both shiitake and button mushrooms with a dry paper towel to remove any dirt.

   Time: PT5M

2. Chop Mushrooms

   Roughly chop the cleaned mushrooms into bite‑size pieces; you should have about 2 cups total.

   Time: PT5M

3. Dice Onion and Mince Garlic

   Finely dice half of a small red onion and mince 4‑5 garlic cloves.

   Time: PT4M

4. Measure Liquids and Cheese

   Measure out 6 cups of warm mushroom stock, ½ cup dry white wine, and ½ cup grated Parmesan; set aside.

   Time: PT2M

5. Heat Pan and Add Fats

   Place the skillet over medium heat and add 2 Tbsp butter and 1 Tbsp olive oil.

   Time: PT2M

   Temperature: Medium heat

6. Sauté Mushrooms and Onion

   Add the chopped mushrooms and diced onion to the pan. Cook, stirring occasionally, until the mushrooms release their moisture and the onion becomes translucent, about 6 minutes.

   Time: PT6M

   Temperature: Medium heat

7. Add Thyme

   Stir in 1 tsp fresh thyme leaves and cook for 1 minute.

   Time: PT1M

   Temperature: Medium heat

8. Toast Garlic in Butter

   Push the mushroom mixture to the side, add the remaining 1 Tbsp butter and minced garlic to the empty spot, and let it toast lightly for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

9. Toast Arborio Rice

   Add 1.5 cups Arborio rice to the pan, stirring constantly, until the grains are lightly translucent around the edges, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

10. Deglaze with White Wine

    Pour in ½ cup dry white wine, stirring until the liquid is mostly absorbed, about 3 minutes.

    Time: PT3M

    Temperature: Medium heat

11. Add Warm Stock Gradually

    Add the warm mushroom stock one ladle (≈½ cup) at a time, stirring continuously. Wait until each addition is almost fully absorbed before adding the next. Continue for about 20 minutes until the rice is al‑dente and the mixture is creamy.

    Time: PT20M

    Temperature: Medium‑low heat (just below a simmer)

12. Finish with Parmesan

    Remove the pan from heat and stir in the grated Parmesan cheese until fully melted and the risotto is glossy.

    Time: PT2M

13. Add Truffle Oil and Season

    Drizzle 2 tsp white truffle oil over the risotto, season with salt and freshly ground black pepper, and give a final gentle stir.

    Time: PT1M

14. Plate and Garnish

    Spoon the risotto onto warm plates, garnish with a few sautéed mushroom pieces, an extra sprinkle of Parmesan, and a pinch of black pepper.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Shiitake Mushrooms: Portobello mushrooms, Cremini mushrooms
• Instead of Button Mushrooms: White button mushrooms, Baby bella mushrooms
• Instead of Unsalted Butter: Olive oil, Margarine
• Instead of Olive Oil: Canola oil, Grapeseed oil
• Instead of Red Onion: Yellow onion, White onion
• Instead of Fresh Thyme Leaves: Dried thyme (1/2 tsp), Herbes de Provence
• Instead of Garlic: Garlic paste (1 tsp), Garlic powder (1/2 tsp)
• Instead of Arborio Rice: Carnaroli rice, Vialone Nano rice
• Instead of Dry White Wine: Chicken broth (extra 0.5 cup), Vegetable broth (extra 0.5 cup)
• Instead of Mushroom Stock: Vegetable stock, Chicken stock
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of White Truffle Oil: Truffle essence, Mushroom oil
• Instead of Freshly Ground Black Pepper: White pepper
• Instead of Salt: Sea salt, Kosher salt

Equipment Needed

• Large Heavy‑Bottomed Skillet or Dutch Oven
• Wooden Spoon or Heat‑Resistant Silicone Spatula
• Ladle
• Chef's Knife
• Cutting Board
• Microplane or Fine Grater
• Measuring Cups and Spoons
• Serving Plates

Critical Steps — Do Not Skip

• Keep the stock warm and add it ladle by ladle, stirring continuously.
• Do not let the stock boil vigorously; maintain a gentle simmer.
• Toast the Arborio rice before adding liquid to develop flavor and texture.
• Finish the risotto off the heat with cheese and truffle oil to keep it creamy.

Chef Tips from the Video

• Use a wooden spoon for constant stirring; it helps release the starch from the rice.
• Warm the stock to the same temperature as the pan to maintain an even cooking temperature.
• Finish the risotto off the heat to keep the cheese from curdling.
• For extra earthiness, reserve a few sautéed mushroom slices for garnish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on the stove with a splash of stock.

Freezer: Not recommended; texture becomes gummy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mushroom stock a day ahead and keep it warm before cooking.
• Clean and chop the mushrooms, and grate the Parmesan in advance; store separately in the fridge.
• Measure the wine and keep it at room temperature for quick addition.

Frequently Asked Questions