Mushroom Truffle Risotto

overhead view of a bowl of mushroom risotto

4.82 from 22 votes

Make this creamy mushroom truffle risotto recipe for your next date night! It's easy to make with minimal stirring and packed with flavor.

Prep Time15

Cook Time45

Total Time45

Course: Date Night

Cuisine: Italian

Servings: servings

Calories: 383kcal

Author: Eden Westbrook

Ingredients

6 tablespoon unsalted butter
8 oz baby bella mushrooms quartered
8 oz king trumpet mushrooms sliced lengthwise
8 ounces oyster mushrooms separated
1 large bouquet beech mushrooms separated
1 medium lion mane mushroom sliced
½ teaspoon kosher salt
5-6 cups chicken broth
3 tablespoon black truffle butter
2 teaspoon black truffle spread
1 medium shallot or small yellow onion finely diced
½ teaspoon fresh thyme leaves
4 cloves garlic minced
1 ¼ cup uncooked arborio rice
¼ cup dry white wine optional
½ cup parmesan cheese freshly grated
Kosher salt and freshly cracked black pepper to taste

Instructions

Cook the Mushrooms

In a large skillet or braiser pan over medium heat, melt 2 tablespoon butter and add in clean mushrooms. Saute the mushrooms for 5 minutes, until they begin to gain a little color, then add ½ teaspoon kosher salt.
6 tablespoon unsalted butter, 8 oz baby bella mushrooms, 8 oz king trumpet mushrooms, 8 ounces oyster mushrooms, 1 large bouquet beech mushrooms, 1 medium lion mane mushroom, ½ teaspoon kosher salt
Let the mushrooms release their water, this will take anywhere from 5-10 minutes and once the pan runs dry add more of the unsalted butter so the mushrooms can crisp up. Stir them very rarely, they need to touch the pan to get the maillard reaction going and turn golden brown.
Once the mushrooms are browned and starting to crisp up around the edges, scoop them up with a slotted spoon and remove them to a paper towel lined plate. Set aside.

Make the Truffle Risotto

In a medium-sized saucepan, bring the chicken broth to a simmer over medium-high heat. Then keep the hot broth over low heat and covered with a lid until you're ready to use it.
5-6 cups chicken broth
In the large skillet, melt 2 tablespoons of truffle butter over medium heat. Add in shallots, thyme, and truffle spread and saute until the shallots translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute.
3 tablespoon black truffle butter, 2 teaspoon black truffle spread, 1 medium shallot or small yellow onion, ½ teaspoon fresh thyme leaves, 4 cloves garlic
Add in the risotto rice, stirring to coat each grain with the butter, and cook for 1 minute to toast. Add the quarter cup of white wine, if using, or replace the wine with a quarter cup of chicken stock.
1 ¼ cup uncooked arborio rice, ¼ cup dry white wine
For the next twenty five minutes or so, pour a cup of the hot chicken stock at a time into the rice and stir it in. Let the rice soak up the stock, stirring in another cup of chicken broth just before the rice dries out.
When the rice is cooked through and creamy, turn off the heat. Mix in the parmesan cheese and the last tablespoon of truffle butter. Add more than ½ cup of cheese if desired.
½ cup parmesan cheese, 3 tablespoon black truffle butter
Taste, then season with salt and freshly ground black pepper to taste.
Kosher salt and freshly cracked black pepper
Mix in or top the risotto with the pan seared mushrooms.
Serve the mushroom and truffle risotto hot and garnish with more parmesan cheese, if desired.

Notes

Variations and Substitutions

No White Wine - sub in dry vermouth or just use chicken broth instead of the dry white wine. This step adds flavor, but we're really using it to deglaze the pan of those yummy brown bits from the mushrooms and shallots.

Go Wild with your Mushrooms - you don't have to use the ones I have in the recipe. Try porcini and shiitake mushrooms, grab white button mushrooms, and if you really want to get your fancy on: shave some fresh black truffles right on top.

Pro Tips for the Best Truffle Mushroom Risotto

Leave the mushrooms alone - we want them to develop a golden brown color with crisp edges, and to do that they need to have plenty of direct contact with the pan.
Mushrooms release a lot of water - You may end up with a little pan of mushroom soup for a few minutes while they release all their water. Don't worry, let the excess liquid evaporate and continue cooking.
Don't rinse your rice - this is one of the rare times I will say that! But rinsing your rice will get rid of all that starch we need to have a good, creamy consistency in our risotto.
Do not let the risotto dry out or stick to the bottom of the pan - Give it a stir every time you add the chicken broth. This is a 'keep your eye on it' dish, but home style risotto in a large pan doesn't need to be constantly stirred like old fashioned risotto in a big ole pot.
A little toothsome-ness is what we're after - If your rice has a hard center, add more broth and cook it until it's no longer crunchy. We want al dente, not a dental bill.

Storage and Reheating

Store the risotto in an airtight container in the fridge for up to 3-4 days.

Rewarm in a saucepan with a little chicken broth or creme fraiche for extra richness.

Nutrition