This creamy mushroom and truffle risotto is a classic Italian winter recipe—rich, earthy, and deeply comforting. Made using traditional Italian techniques and authentic Italian ingredients, it’s the perfect dish for cozy nights when you want something both indulgent and timeless. Follow this step-by-step recipe to bring the flavors of Italian cuisine straight to your table.
Ingredients
- 1½ cups Carnaroli or Arborio rice
- 4–5 cups warm vegetable or chicken stock
- 2 tablespoons Italian extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 small shallot or yellow onion, finely diced
- 2 cloves garlic, minced
- 8 oz mixed mushrooms (cremini, shiitake, porcini, or a blend), sliced
- ½ cup dry Italian white wine
- ½ cup freshly grated Parmigiano Reggiano
- Truffle oil or fresh truffle (optional, to taste)
- Salt and freshly cracked black pepper
- Fresh parsley or thyme (optional garnish)
Instructions
1. Prepare the mushrooms
Heat one tablespoon of extra-virgin olive oil in a pan over medium heat. Add the mushrooms and sauté until they release their moisture and begin to caramelize. Season lightly with pepper and salt, then set it aside. Properly browning the mushrooms enhances their earthy flavor—an essential step in Italian cooking.
2. Build the risotto base
In a separate wide pan, heat up the remaining olive oil and one tablespoon of butter over medium-low heat. Add the shallot and cook gently until soft and translucent. Stir in the garlic and then cook briefly until fragrant.
3. Toast the rice
Add the rice to the pan and stir for 1–2 minutes, coating each grain in oil. This traditional Italian technique helps the rice maintain structure while developing creaminess.
4. Deglaze with wine
Pour in the white wine and stir until mostly absorbed. This adds acidity and depth, balancing the dish’s richness.
5. Slowly add the broth
Begin adding warm stock, one ladle at a time, stir gently, and allow each addition to absorb before adding more. Continue this process for about 18–20 minutes, until the rice is tender but slightly al dente.
6. Finish with mushrooms and cheese
Fold in the sautéed mushrooms, remaining butter, and Parmigiano Reggiano. Stir until creamy and glossy. Season to taste with salt and pepper.
7. Add truffle and serve
Finish the dish with a few drops of truffle oil or freshly shaved truffle for a luxurious touch. Serve immediately, garnished with fresh herbs if desired.
Tip for Perfect Italian Risotto
Authentic Italian risotto should flow gently on the plate—not stiff or soupy. Let it rest for one minute before serving, then enjoy an authentic taste of Italian comfort food.
