Mushroom Truffle Risotto

Mushroom truffle risotto is a Northern Italian rice dish made with arborio rice, sautéed mushrooms, white wine, and truffle oil. It’s a traditional, technique-driven recipe that takes about 50 minutes and is great for date nights or family dinners when you want something that feels fancy without too many complicated steps. Unlike cream-based risotto recipes, our version gets its silky texture from the natural starch released by the rice as it cooks.

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Risotto is one of our regular side dishes. It’s great with braised whole chicken or red-wine braised short ribs as an alternative to traditional mashed potatoes. You can also serve it as the main course with a simple arugula salad, crusty bread, and a crisp white wine.

Key Ingredients and Substitutions

This mushroom truffle risotto relies on good ingredients and a little technique rather than a long shopping list.

The complete ingredient list and measurements are listed in the printable recipe below.

• Mushrooms: A mix of cremini, shiitake, and oyster mushrooms creates the best flavor and texture. Cremini brings earthy depth, while shiitake has a meaty quality that holds up well to cooking. Oyster mushrooms add a delicate texture without overpowering the dish. You can use all cremini if that’s what’s available. Avoid portobello caps as they release too much liquid and turn the risotto dark.
• Arborio Rice: This short-grain Italian rice has a high starch content, making it ideal for creamy risotto. Carnaroli or Vialone Nano are also great if you can find them. Don’t use regular long-grain rice. 
• Chicken Broth: Warm broth is absorbed more evenly than cold. We use homemade chicken stock when we have it, but quality store-bought works fine. Vegetable broth makes this dish vegetarian.
• White Wine: Dry white wine adds acidity that balances the richness. Pinot grigio, sauvignon blanc, or any dry white you’d drink works here. Skip the grocery-store “cooking wine” and use something you’d actually pour in a glass.
• Truffle: We use a blend of white and black truffle oils for a balanced flavor. White truffle oil is more delicate and aromatic, while black truffle oil is earthier. If you only have one, use 2 tablespoons of whichever you prefer. Fresh truffle is wonderful if you can find them, but truffle oil is more practical for most home cooks. 
• Parmigiano Reggiano: Freshly grated Parmigiano Reggiano melts smoothly and adds a nutty, salty flavor. Pre-grated cheese contains anti-caking agents that prevent it from melting properly. 
• Butter: To get a rich, glossy finish, we add butter. We use unsalted so we can control the salt level throughout cooking.
• Shallot: Shallots have a milder, sweeter flavor than onions and won’t overpower the mushrooms and truffle. One medium shallot is about 2 tablespoons minced. Yellow onion works in a pinch, but it will be slightly more pungent.

How to Make Mushroom Truffle Risotto

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Keep your broth warm. Adding cold liquid slows cooking and makes it harder to judge doneness.

1. Warm the Broth: In a medium saucepan, bring the chicken broth to a simmer, then reduce the heat to low to keep it warm. You’ll be adding it to the risotto one cup at a time, so having it ready and warm on the stove makes the whole process smoother.

2. Cook the Mushrooms: Place a large skillet with high sides or a braiser over medium heat, and melt 2 tablespoons of butter. Add the mushrooms in a single layer if possible and let them sit briefly before stirring. This helps them brown rather than steam. Cook the mushrooms for 5 to 8 minutes, stirring occasionally, until golden and any liquid has cooked off.

3. Remove the Mushrooms: Season lightly with salt and pepper, then remove with a slotted spoon and set aside. Most of the mushrooms will go back in at the end.

4. Sauté the Shallots: In the same skillet, melt the remaining butter over medium heat. Add the minced shallot and cook until softened and translucent, about 2 to 3 minutes.

5. Toast the Arborio Rice: Add the arborio rice and stir to coat each grain. Toast for about 1 minute, until the rice looks glossy and smells lightly nutty. This helps control how the starch releases during cooking.

6. Add the Wine: Pour in the white wine and stir continuously until it’s absorbed. The bottom of the pan should be exposed when you drag your spoon across it. Any fond from sautéing the mushrooms will dissolve into the wine, adding extra flavor to the risotto.

7. Add the Broth: Once the broth is absorbed, add another cup. Continue this process, adding broth 1 cup at a time and stirring frequently between additions.

8. Stir Frequently: The rice will gradually soften, and the mixture will become creamier. Stir the rice every 30 seconds to prevent it from sticking to the bottom of the pan, but don’t stir constantly. This takes about 20-25 minutes total. You’ll know it’s done when the rice is on the softer side of al dente, with just a slight bite in the center, and the risotto moves like slow lava when you tilt the pan.

9. Add the Mushrooms: Turn off the heat. Stir in two-thirds of the mushrooms, the truffle oil, the remaining butter, and the Parmigiano Reggiano. Stir until everything melts together and the risotto looks glossy. Season to taste with salt and pepper. If it thickens too much, loosen it with a splash of warm broth.

10. Serve: Spoon the risotto into bowls while it’s hot. Top with the remaining mushrooms, extra Parmigiano Reggiano, and chopped parsley. Risotto is best served right away, while the texture is at its peak.

Make-Ahead and Storage

Make-Ahead: Risotto is best served fresh, though some prep can be done ahead. Cook the mushrooms up to two hours in advance and leave them at room temperature. Shallots can be minced, and the cheese can be grated a day ahead and stored in the refrigerator. Have your broth warming on the stove before you start cooking.

How to Store: Leftover risotto firms up as it cools. Store it in an airtight container in the refrigerator for up to two days.

How to Reheat: Reheat gently in a skillet with a few tablespoons of broth or water, stirring until warmed through. The texture won’t match freshly made risotto, though it will still be enjoyable. Leftovers also work well for arancini.

Recipe Tips and Notes

• Use a wide, heavy-bottomed pan. A skillet or wide saucepan with at least 3-inch sides gives you room to stir without splashing. The wide surface area helps liquid evaporate evenly. 
• The pan will look too big at first. Risotto swells as it cooks and absorbs liquid. What looks like a small amount of rice in a large pan will nearly double in volume by the time it’s done. Stick with the larger pan to avoid overflow.
• Don’t rinse the rice. The surface starch is what creates the creamy texture. Rinsing it away defeats the purpose.
• Keep the heat at medium. Too high and the liquid evaporates before the rice absorbs it. Too low and the rice takes forever to cook. You want a steady simmer with small bubbles breaking the surface.
• Stir frequently, not constantly. You don’t need to stand over the pan stirring without stopping. Stir every 30 seconds or so to keep the rice from sticking and help release the starch. Constant stirring can cause the rice to release too much starch too quickly, making it gummy.
• Stop before you think you should. The rice continues to cook off the heat as you add the final butter and cheese. If you cook it until fully tender, it’ll be overdone by the time you serve it. Look for rice that’s tender with just a tiny bit of firmness in the very center.
• The texture should flow. When you tilt the pan, risotto should move slowly like lava, not sit in a stiff mound. If it’s too thick, stir in a bit more warm broth until it loosens.
• Add truffle oil at the end. Heat kills the delicate aroma of truffle oil. Stir it in off the heat so you get the full flavor.

Frequently Asked Questions