Truffle Mushroom Risotto

Name: Truffle Mushroom Risotto
Cuisine: European, Italian, Mediterranean
Ingredients: 8 cups good-quality chicken or vegetable stock; 2 dried porcini mushrooms (optional but recommended); 3 tablespoons olive oil; 3 tablespoons unsalted butter (divided); 2 shallots, finely minced; 3 cloves garlic, minced; 18 ounces mixed mushrooms, finely chopped; Cremini, shiitake, oyster, or a blend; Kosher salt, to taste; Freshly ground black pepper; 2 ¼ cups Arborio rice; ¾ cup dry white wine; ¾ cup freshly grated Parmigiano Reggiano; 1 ½ to 2 teaspoons high-quality truffle oil or; ¾ teaspoon truffle paste (preferred); 1 ½ tablespoons unsalted butter; Optional: a few drops of lemon juice or white truffle oil

24 steps

Updated at: Tue, 23 Dec 2025 19:28:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories643.2 kcal (32%)

Total Fat24.2 g (35%)

Carbs80.1 g (31%)

Sugars7.1 g (8%)

Protein19.9 g (40%)

Sodium797 mg (40%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Warm the Broth

Step 1

Heat the stock and keep it gently warm.

Step 2

Steep the porcini if using, then remove and chop finely.

Build the Mushroom Base

Step 3

Heat olive oil and 2 tablespoons butter in a wide, heavy pan over medium heat.

Step 4

Add shallots and cook until translucent, 3 to 4 minutes.

Step 5

Add garlic and cook briefly until fragrant.

Step 6

Add mushrooms with a pinch of salt.

Step 7

Cook until moisture evaporates and mushrooms are deeply browned, 10 to 12 minutes.

Step 8

Season lightly with pepper.

Toast the Rice

Step 9

Add Arborio rice and stir continuously for 1 to 2 minutes.

Step 10

The grains should look glossy and lightly translucent at the edges.

Step 11

Add wine and stir until fully absorbed.

Cook the Risotto

Step 12

Add warm stock one ladle at a time, stirring frequently.

Step 13

Allow each addition to absorb before adding more.

Step 14

Cook 20 to 25 minutes until:

Step 15

Creamy and flowing

Step 16

Rice remains al dente at the center

Step 17

Adjust seasoning as needed.

Finish and Emulsify

Step 18

Remove from heat.

Step 19

Stir in:

Step 20

Parmigiano Reggiano

Step 21

Remaining butter

Step 22

Truffle oil or truffle paste

Step 23

Stir vigorously to emulsify.

Step 24

Loosen with a small splash of stock if necessary.

Notes

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