Serve this truffle mushroom risotto as a side dish or main entree. This is a restaurant-quality meal that will have your guests begging for seconds. Enjoy with air fryer steak for a delicious dinner.
If you’re anything like me then you’re always trying to recreate restaurant meals at home. Not only is it much more economical to eat at home, but you know exactly what’s going in it. If you’re not crazy about fresh mushrooms or truffle oil then simply omit it. However, I do believe that those two ingredients take this dish to the next level. This truffle mushroom risotto was so delicious and easy to make. You may use real truffles but truffle oil is just as good.
What is Risotto?
Risotto is an Italian arborio rice dish that is cooked with broth until it is perfectly al dente and creamy. You have to make sure you stir frequently and use warmed broth. It normally takes 25 minutes for the risotto to cook.
Can I Omit the Truffle and Mushrooms?
Absolutely, you can modify this recipe to your liking. As long as you stir the arborio rice frequently, add lots of parmesan cheese, butter, and salt, your risotto should taste delicious.
Top Tips For The Perfect Truffle Mushroom Risotto
- Use fresh ingredients, good quality parmesan cheese, mushrooms, and white wine. It makes such a difference.
- If you want to omit the wine, simply add an additional 1/2 cup of stock.
- To make this vegan, use mushroom stock and omit the parmesan cheese and butter.
- Stir the risotto frequently. Allow the broth to evaporate completely before adding more.
- Serve warm.
- You want the risotto to be creamy, plump, and al dente.
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Truffle Mushroom Risotto
- 1 cup arborio rice
- 1 shallot finely diced
- 2 garlic cloves finely minced
- 1/2 cup white wine
- 5 1/2 cups chicken or mushroom stock
- 1/2 cup parmesan cheese
- 2 tbsp olive oil
- 1 cup mushrooms
- 1-2 tbsp truffle oil
- 4 tbsp butter
- salt and pepper to taste
- 1 tsp fresh parsley optional
- Bring the chicken stock to a simmer over medium-low heat.
- Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the shallots and cook for 20 seconds. Stir in the arborio rice and cook for 1 minute.
- Add the white wine and cook for 1 minute or until the wine absorbs completely.
- Add one ladle full of the chicken stock to the arborio rice and stir. Stir until the stock absorbs completely. Repeat this step until you run out of stock or the arborio rice is al dente. This should take about 25 minutes while stirring frequently.
- Once the arborio rice is creamy and al dente, turn off the heat and add 1/2 cup of parmesan cheese, butter, and season with salt and pepper. Cover it.
- In a small skillet heat 1 tbsp of oil over medium-high heat. Add the mushrooms and season with salt and pepper. Cook for 2-3 minutes or until the mushrooms are fully cooked through. Stir in the fresh garlic and cook for 30 seconds or until fragrant.
- Add the mushrooms to the risotto along with the truffle oil. Garnish with fresh parsley, if desired, and enjoy.
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