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