Who doesn’t love risotto, especially when there are fancy mushrooms and truffle oil involved.
When I found an array of beautiful mushrooms at my local market, I snatched them right up. Then I remembered it’s been a while since I’ve made risotto and mushrooms are such a classic addition.
I was never much of a fan of mushrooms when I was young, but part of that could’ve been because I was mostly exposed to the button mushroom. Nowadays, I love any kind of mushroom, but the flavor and textural variety between different types are so vast, you mushroom haters out there might have a change of opinion one day. Or at least, I hope you appreciate how cute those tiny enokis are.
No matter which mushrooms or vegetables you add to your risotto, this creamy rice dish is so incredibly comforting and satisfying without actually adding any cream! It’s all about the constant stirring and slowly incorporating liquid until you achieve the perfect texture.
This mushroom risotto becomes extra special and delicious with the addition of truffle oil. If you’ve never cooked with truffle oil and know you enjoy the flavor, I’d definitely suggest adding some to your pantry. I actually ordered mine on amazon.com. On the other hand, if it’s not something you want to invest in right now, simply omit it from this recipe. You can add a tablespoon of butter at the end to finish off the risotto instead. It will still be very delicious either way.
Truffle oil combined with an array of mixed mushrooms makes for an amazing truffle mushroom risotto. This creamy, comforting dish is sure to impress.
- 1 quart low sodium chicken or vegetable stock, or as needed, warmed
- 8 oz king trumpet mushrooms, trimmed, stalks sliced ¼ inch-thick, tops left whole or halved, if large*
- 4 oz brown beech mushrooms, trimmed
- 3 oz golden enoki mushrooms, separated into small bundles
- 4 tbsp butter, divided
- 2 sprigs of thyme
- 1 ½ tsp white truffle oil, plus more for drizzling
- 2 medium shallots, diced
- 1 clove garlic, minced
- 1 cup arborio rice
- 1 cup dry white wine
- ¼ cup freshly grated Parmigiano Reggiano cheese
- Parsley, finely chopped, for garnish
- Kosher salt and fresh cracked pepper
- Cook trumpet mushrooms: Heat a large sauté pan over medium to medium-high heat. Add butter, followed by trumpet mushrooms and 1 sprig of thyme. Sauté 5-6 minutes or until starting to brown, then season with salt and pepper. Cook an additional 2-3 minutes or until well-browned and cooked through. Stir in 1 tsp of truffle oil and set aside.
- Cook beech mushrooms: Add another ½ tablespoon of butter to the pan, followed by the beech mushrooms and another sprig of thyme. Season with salt and pepper after about 2 minutes and cook an additional 2-3 minutes or until browned and cooked through. Stir in a ½ teaspoon of truffle oil and set aside, reserving thyme in the pan.
- Cook enoki mushrooms: Add another ½ tablespoon of butter to the pan, followed by the enoki mushrooms. Season with salt and pepper, and sauté about 2 minutes total or until browned. Drizzle with truffle oil and set aside with the other mushrooms.
- Cook aromatics & toast rice: Reduce heat to medium and add remaining tablespoon of butter to the pan. Add shallots, season with salt and pepper and sauté 2-3 minutes or until translucent. Stir in garlic and cook 15-30 seconds. Add in rice, season lightly with salt and pepper and sauté 2-3 minutes or until opaque.
- Cook risotto: Pour in wine, stirring constantly until mostly absorbed. Add stock, 1 ladle full at a time, stirring constantly until mostly absorbed before each addition. Maintain heat at a rapid simmer, but not at a full boil. This process should take about 15-18 minutes. The rice should be tender and creamy, but still slightly al dente. The dish should also be a little loose and liquidy, or all’onda (flowing like waves) in Italian.**
- Finish & serve: Stir in the cheese and gently fold in the mushrooms. Taste and adjust seasoning, if needed. Finish with a drizzle of truffle oil and garnish with parsley. Enjoy.
- Any combination of mushrooms can be used in the dish; however, cooking times may vary. A total of 12-16 ounces of mushrooms is sufficient per 1 cup of rice.
- After making this dish, I learned additional techniques to create a truly creamy risotto with the perfect al dente rice. It is actually not necessary to constantly stir the rice. You can achieve the same result or better, by adding enough liquid to just cover the rice, allowing it to absorb, stirring before adding more liquid and repeating the process until the rice is al dente. Make sure not to add too much water, or the rice may overcook before it’s absorbed. The rice should have a slight bite. It should not be at all mushy. This process should take about 12-14 minutes.
- In order to make the dish look cohesive and flowing, when the rice is cooked and you’ve added the cheese, vigorously stir off the heat while shaking the pot in a circular motion until the rice appears bound to the liquid, rather than separate. This will take several minutes to achieve.
- Category: Main
- Method: Simmer
- Cuisine: Italian
- Serving Size: 1/6 of risotto
- Calories: 399
- Sugar: 2g
- Sodium: 176mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 31g
- Protein: 33g
Keywords: truffle mushroom risotto, mushroom risotto, truffle risotto