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    Home > Recipes

    Mushroom Risotto Drizzled with Truffle Oil

    Published: December 11, 2016 By Urban Foodie Kitchen Last Updated: July 3, 2021 9 Comments

    Skip to Recipe Print Recipe

    This creamy, earthy flavored truffle mushroom risotto will warm you up on the coldest of winter days and perfect for a romantic date night at home! 

    Mushroom Risotto with Truffle Oil

    One of my favorite things to do on a cold winter night is to have date-night at home.  The challenge of date night is often coming up with something elegant and interesting to make but doesn't take forever or require a dozen pots and pans.   I think this truffle mushroom risotto provides the perfect solution!

    I know risotto is one of those dishes that a lot of people don't make at home because they think it's really difficult.  While it does take some time, and a bit of attention, it's really not all that complicated and the result is a lovely side, or main dish, that will definitely impress your dinner guest (or guests)!

    Risotto actually gets its creaminess from the starch in the rice being released as it cooks.  It gives the dish that nice, rich texture without any added cream or fats.

    Mushroom Risotto with Truffle Oil

    You'll start this dish by re-hydrating the mushrooms.  I use dried mushrooms so they don't get too soggy from the longer cooking time.  You can personalize this recipe by using your favorite type of mushrooms, or mix in a couple of different varieties for even more yummy goodness!

    Mushroom Risotto with Truffle

    Next, you'll sauté the shallots and garlic, then you add the rice and toast until it begins to turn opaque and a small white dot forms in the center of each grain.  Add the wine and then start incorporating the broth.  Warming the broth before it's added helps to keep everything at an even temperature while it's cooking.  You want to add the broth slowly, only about a large ladleful or two at a time.  Let it simmer for a few minutes after each addition before you start stirring.  Overcooked risotto gets mushy, so you want to cook it just until it's creamy and the rice grains are plump and tender, just al dente.  Save the cheese until the end so it doesn't get too sticky.

    Risotto cooking

    If you've never tried making risotto I highly encourage you to give it a try.  This super creamy dish is the ultimate Italian comfort food that's perfect for a romantic date night at home!

    notes from the kitchen

    • When cooking the rice you're looking for a lava-like texture when you run a spoon through the middle of it.  The rice should move back into place slowly.
    • Some people like risotto very runny.  That's not how I was taught to make it - I think perfect risotto is creamy, with a nice almost sauce like texture.
    • If you end up with extra risotto or want to "cook once, eat twice" check out this recipe for Baked Arancini that uses leftover risotto!

     

    Truffle Mushroom Risotto

    Truffle Mushroom Risotto

    Author: Kathryn | Urban Foodie Kitchen
    This creamy, earthy flavored truffle mushroom risotto will warm you up on the coldest of winter days and is perfect for a romantic date night at home!  
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 1 hr 5 mins
    Course Main Course, pasta
    Servings 2

    Ingredients
      

    • ¾ cup dried mushrooms
    • 4 cups chicken broth
    • 2 tablespoon unsalted butter
    • ½ cup minced shallots
    • 2 garlic cloves, minced
    • 1 cup uncooked Arborio rice
    • ¼ cup white wine
    • ½ cup shredded parmesan cheese
    • 1 tablespoon fresh thyme
    • ½ teaspoon ground black pepper
    • ¼ teaspoon sea salt
    • 1 tablespoon truffle oil

    Instructions
     

    • Place mushrooms in a small bowl and cover with water.  Let sit for about 30 minutes until rehydrated.  Drain. 
    • While the mushrooms are rehydrating, heat chicken broth in a small saucepan over medium-low heat. 
    • After you've drained the mushrooms, melt butter in a large fairly wide bottom pan over medium heat.  Add the shallots and garlic, saute for about 2 minutes.  Add the rice and saute for 2-3 minutes until a small white dot forms in the middle of each grain. 
    • Add the wine and cook for about a minute, until the liquid is absorbed. 
    • Begin adding the warmed chicken broth, one large ladleful at a time.  Let the broth come to simmer before beginning to stir.  Continue to stir gently until all of the liquid is absorbed.  
    • Continue to add chicken broth, one ladleful at a time, until the rice becomes creamy and is to cooked to al dente - cooked but just slightly firm. This process should take about 20 minutes.  
    • Once the rice is cooked remove from the heat and add mushroom, parmesan, thyme, pepper and salt.  Stir to incorporate.  
    • Spoon the risotto into shallow bowls and drizzle with truffle oil.  Serve immediately.  
    Did you make this recipe?Tag @urbanfoodiekitchen on Instagram or hashtag it #urbanfoodiekitchen

     

     

     

    Updated.  Originally published March 2016.

     

     

    Mushroom Risotto with Truffle

     

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    Reader Interactions

    Comments

    1. Megan Marlowe says

      March 05, 2016 at 11:33 am

      5 stars
      I've been looking for an excuse to buy truffle oil and you just gave me one. I absolutely love mushroom risotto and need this in my life-SOON!

      Reply
      • FoodieGirlChicago says

        March 19, 2016 at 6:33 pm

        Thanks Megan - enjoy!

        Reply
    2. Britni says

      March 05, 2016 at 11:52 am

      Anything drizzled with truffle oil is amazing in my book. I just sent this recipe to my husband (he's the cook) to make for me, thanks!

      Reply
    3. Helen @ family-friends-food.com says

      March 05, 2016 at 3:11 pm

      5 stars
      That looks wonderful. I'm sure the truffle oil makes it extra delicious!

      Reply
    4. jacqueline | i sugar coat it! says

      March 05, 2016 at 3:38 pm

      5 stars
      I LOVE risotto - ultimate comfort food! When I have time I go for homemade, with mushroom being my go-to and leek not far behind.

      Reply
      • FoodieGirlChicago says

        March 19, 2016 at 6:32 pm

        Mushroom is my favorite too!

        Reply
    5. Sam | Ahead of Thyme says

      March 06, 2016 at 2:31 am

      Omg I loveeee truffle oil! This must taste amazing! I have never made risotto before but this looks like one I am going to try! Thank you!!

      Reply
      • FoodieGirlChicago says

        March 19, 2016 at 6:33 pm

        Definitely give it a try Sam - it takes some patience but totally worth it!

        Reply
    6. Susan Hennessy says

      April 14, 2022 at 7:05 pm

      5 stars
      Absolutely delicious! Made exactly as written. Very straightforward recipe. I made it last Easter snd will make it this Easter, too!

      Reply

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