Save It This luxurious Wild Mushroom Risotto with Truffle Oil is the ultimate comfort dish for anyone looking to bring restaurant-quality elegance into their home kitchen. Featuring earthy wild mushrooms and creamy Arborio rice, it is finished with a fragrant drizzle of truffle oil that elevates the flavor to another level.
Save It Perfecting a risotto is a meditative process. By slowly adding warm broth and stirring continuously, you coax the starches out of the rice, creating a naturally thick and glossy sauce that perfectly coats the golden-brown mushrooms.
Ingredients
- Rice & Broth: 1 ½ cups Arborio rice, 5 cups vegetable broth (kept warm)
- Mushrooms: 12 oz (340 g) mixed wild mushrooms (cremini, shiitake, oyster), cleaned and sliced
- Aromatics: 2 tbsp unsalted butter, 2 tbsp olive oil, 1 medium shallot (finely chopped), 2 cloves garlic (minced)
- Cheese & Seasoning: ½ cup freshly grated Parmesan cheese (plus extra for serving), ¼ cup dry white wine, salt and freshly ground black pepper to taste
- Finish: 2 tbsp unsalted butter, 1–2 tbsp truffle oil, 2 tbsp chopped fresh parsley (optional)
Instructions
- 1. Sauté Aromatics
- Heat the olive oil and 2 tbsp butter in a large, heavy-bottomed skillet over medium heat. Add the shallot and cook for 2–3 minutes until soft. Add the garlic and sauté for 30 seconds.
- 2. Cook Mushrooms
- Add the wild mushrooms and cook for 6–8 minutes, stirring occasionally, until the mushrooms are golden and tender. Season lightly with salt and pepper.
- 3. Toast Rice
- Stir in the Arborio rice and toast for 1–2 minutes, stirring constantly, until the grains are well-coated and translucent at the edges.
- 4. Deglaze
- Pour in the white wine and stir until it is almost completely absorbed.
- 5. Gradually Add Broth
- Add the warm vegetable broth one ladleful at a time, stirring frequently and letting each addition absorb before adding the next. Continue until the rice is creamy and al dente, about 18–22 minutes. You may not need all the broth.
- 6. Finish and Season
- Remove from heat. Stir in the remaining 2 tbsp butter and Parmesan cheese until creamy. Adjust seasoning with salt and pepper.
- 7. Serve
- Divide the risotto among plates. Drizzle each serving with truffle oil and sprinkle with chopped parsley and extra Parmesan, if desired.
Zusatztipps für die Zubereitung
Always keep your vegetable broth on a low simmer on the adjacent burner. Adding cold liquid to the rice will shock it and slow down the cooking process, preventing the starch from releasing properly. Use a wooden spoon for stirring to avoid breaking the delicate rice grains.
Varianten und Anpassungen
If wild mushrooms are unavailable, chestnut or portobello mushrooms make excellent substitutes. For an even more decadent finish, stir in a splash of heavy cream at the same time as the final butter and Parmesan cheese. Ensure you use a vegetarian-certified Parmesan if strictly following a vegetarian diet.
Serviervorschläge
Serve this risotto immediately while it is at its creamiest. It pairs beautifully with a crisp, dry white wine like Pinot Grigio, which cuts through the richness of the truffle oil. A simple side of arugula with a lemon vinaigrette can also provide a bright contrast to the earthy flavors.
Save It With its intoxicating aroma and velvety finish, this Wild Mushroom Risotto is sure to become a favorite. Whether for a quiet night in or a festive dinner party, every spoonful offers a taste of sophisticated Italian comfort.
Recipe FAQs
- → What type of rice works best for this dish?
Arborio rice is essential for achieving the characteristic creamy texture. Its high starch content releases during cooking, creating the signature velvety consistency while maintaining a firm, al dente center.
- → Can I use different mushrooms?
Mixed wild mushrooms like cremini, shiitake, and oyster work beautifully. If wild varieties are unavailable, chestnut or portobello mushrooms make excellent substitutes with similar earthy flavors.
- → Why must the broth be warm?
Adding warm broth prevents the rice from cooling down during cooking, which helps maintain consistent temperature and ensures even, gentle cooking throughout the risotto-making process.
- → When should I add the truffle oil?
Truffle oil should be added at the very end as a finishing touch. Heat can diminish its delicate aroma, so drizzling it over each serving preserves the fragrant essence.
- → How do I know when the risotto is done?
The rice should be creamy but still have a slight bite in the center. Taste a grain—it should offer resistance to the tooth without being crunchy or mushy. The overall texture should be flowing, not stiff.
- → Can I make this dish vegan?
Substitute butter with olive oil or vegan butter, and use nutritional yeast or vegan Parmesan alternative. The risotto will still achieve a rich, satisfying texture and flavor.