Creamy Mushroom Truffle Risotto

Creamy mushroom risotto with truffle oil easy Italian recipe feature image close up in black bowl

5 from 3 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Italian

Servings:

Calories: 496kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes

For the best risotto texture, keep your stock warm and add it gradually while stirring so the rice releases its starch evenly. Cook over steady medium heat and pay attention to texture rather than the clock. Finish with cheese and truffle oil off the heat so the flavors stay smooth and balanced.

Tips for Best Results

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.

How to Know It’s Ready

The risotto should be creamy and loose, slowly spreading when spooned onto a plate. The rice should be tender with a slight bite in the center, not crunchy and not mushy.

Nutrition