Dishbook

Log in

Truffle Mushroom Risotto

By Cathy Colander

Based on Alice Apron's Mushroom Risotto

Prep:
10 min
Cook:
25 min
Total:
35 min
Yield:
4 servings

Truffle Mushroom Risotto elevates the classic Italian rice dish with earthy wild mushrooms and a drizzle of truffle oil. Creamy arborio rice absorbs savory broth and Parmesan, finishing silky and indulgent. Best served immediately for peak texture and aroma.

Ingredients

  • 2 tbsp oil
  • 2 tbsp butter
  • 1 cup onion, finely chopped
  • 1.50 cup arborio rice
  • 0.50 cup white wine
  • 4 cup vegetable broth, kept warm
  • 2 cup mixed mushrooms, sliced
  • 0.50 cup Parmesan cheese, grated
  • 1 tbsp truffle oil
  • 1 tsp salt
  • 0.25 tsp black pepper

Steps

  1. Heat oil and butter in a pan; sauté onion until soft.
  2. Add arborio rice; toast 2 minutes.
  3. Pour in wine; simmer until absorbed.
  4. Add warm broth, one ladle at a time, stirring until absorbed before each addition.
  5. In a separate skillet, sauté mixed mushrooms in butter until golden; stir into risotto.
  6. Remove from heat; stir in Parmesan, truffle oil, salt, and pepper.