Creamy Mushroom Truffle Risotto is a creamy stovetop dinner and weeknight-friendly recipe that brings rich flavor without complicated steps or expensive ingredients. This risotto recipe uses Arborio rice, sautéed mushrooms, Parmesan, and a small drizzle of truffle oil, cooked slowly on the stovetop for a smooth, comforting texture that works just as well for a relaxed dinner at home as it does for casual entertaining.
Love mushrooms? Make this Creamy Mushroom Pasta or Mushroom Swiss Burgers for another comforting meal.
Mushroom Truffle Risotto at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 35 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Stovetop
- 🍽️ Cuisine (or General Category): Italian
- 👩🍳 Pair With: Simple arugula salad, roasted asparagus, crusty bread
- ⭐ Difficulty Level: Intermediate
This recipe comes from years of practice, and we always finish it with extra Parmesan and serve it straight from the pot while it's creamy. ~Jami
Why We Love This Recipe
- Rich and Creamy Texture: The combination of Arborio rice and Parmesan creates a luxuriously creamy risotto. If you like this creamy side dish, you may also love our Easy Lemon Risotto.
- Gourmet Flavor: Truffle oil adds a sophisticated, earthy flavor that makes this dish stand out.
- Versatile and Family-Friendly: Perfect for a family dinner or an elegant meal for guests.
- Simple Ingredients: Uses readily available ingredients and is easy to prepare.
Mushroom Truffle Risotto Ingredients
- Arborio Rice: The key to a creamy risotto, Arborio rice absorbs liquid well, creating a rich texture. We use this ingredient in our Greek Rice Pudding, too!
- Onion and Garlic: These aromatics add depth and flavor to the dish.
- Chicken Stock: Use homemade or store-bought stock for a flavorful base.
- Dry White Wine: Adds acidity and enhances the overall flavor.
- Parmesan Cheese: Provides a sharp, nutty flavor that complements the mushrooms and truffle oil.
- Mascarpone Cheese (optional): For an extra creamy texture.
- Fresh Herbs (Thyme and Rosemary): These herbs add a fresh and fragrant touch.
- Assorted Mushrooms: A mix of baby bella, shiitake, and cremini mushrooms for a rich, earthy flavor. Leftover mushrooms? Try our Puff Pastry Mushroom Gruyere Tart!
- Truffle Oil: The star ingredient, adding a luxurious truffle aroma and flavor. We enjoy the Truff brand. It's great on French fries, too!
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Arborio Rice: Substitute with Carnaroli or Vialone Nano rice for similar results.
- Chicken Stock: Use vegetable stock for a vegetarian version.
- Dry White Wine: Replace with additional stock if avoiding alcohol.
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How to Make Creamy Mushroom Truffle Risotto
Step One: Cook the Mushrooms
In a skillet over medium heat, add 1 tablespoon of olive oil. Add the assorted mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes. Set aside.
Step Two: Prepare the Risotto Base
In a dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, cooking until translucent and fragrant, about 5 minutes.
Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted. Add the chopped thyme and rosemary, stirring to combine.
Step Three: Cook the Risotto
Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed.
Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Step Four: Finish the Risotto
Stir in the grated Parmesan and mascarpone cheese (if using). Add the mushrooms and continue to stir.
Drizzle with 1-2 tablespoons of truffle oil and season with salt and pepper to taste. Garnish with fresh parsley before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Stir constantly to help release the starch from the rice, creating a creamy texture.
✔️ DO Use warm stock. Adding cold stock can disrupt the cooking process.
❌ DO NOT Rush the cooking process. Take your time to let each addition of stock absorb before adding more.
Storage
Store leftover mushroom truffle risotto in an airtight container in the refrigerator for up to 3 days. This dish is not ideal for freezing. Reheat gently on the stovetop or in the microwave, adding a splash of stock to maintain the creamy consistency.
Recipe FAQs
Yes, you can make mushroom risotto without wine. Substitute the wine with an equal amount of chicken or vegetable stock. The wine adds acidity and depth of flavor, but your risotto will still be delicious without it.
Arborio rice is the best type of rice for risotto due to its high starch content, which helps create the creamy texture characteristic of risotto. Other suitable varieties include Carnaroli and Vialone Nano.
Yes, you can use vegetable stock instead of chicken stock to make mushroom risotto. This is a great option for vegetarians or those looking to reduce their meat consumption. The flavor will be slightly different but still delicious.
More Mushroom Recipes You'll Love ♥️
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📖 Recipe
Creamy Mushroom Truffle Risotto
Equipment
- Skillet
- Dutch oven
- Ladle
- Wooden spoon
- Large saucepan
- Grater
Ingredients
- 2 cups Arborio rice
- 16 ounces white button mushrooms or assorted variety (baby bella, shiitake, and cremini), sliced
- 1 large onion diced
- 2 cloves garlic minced
- 5 cups chicken stock kept warm
- ⅔ cup dry white wine Pinot Grigio or Sauvignon Blanc
- 1 cup grated Parmesan
- 2 tablespoons mascarpone optional
- 2-3 tablespoons olive oil
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- salt and pepper to taste
- 1 tablespoon truffle oil
Instructions
- In a skillet over medium heat, add 1 tablespoon of olive oil. Add the assorted mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes. Set aside.
- In a dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking until translucent and fragrant, about 5 minutes.
- Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted. Add the thyme and rosemary, stirring to combine.
- Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed.
- Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the grated Parmesan and mascarpone cheese (if using). Add the mushrooms and continue to stir. Before serving, drizzle with truffle oil and season with salt and pepper to taste.
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Video
Notes
- Do keep the heat at medium: You want a gentle simmer, not a boil, so the rice cooks evenly without scorching.
- Do stir regularly, not nonstop: Frequent stirring helps creaminess, but constant stirring can make the risotto gluey.
- Add the truffle oil at the very end: This keeps the aroma clean and earthy.
- Stop cooking once the rice is just tender: Overcooking will turn the risotto thick and heavy instead of creamy.
Jami says
Creamy and delicious! 😋