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Creamy Truffle Mushroom Risotto Recipe

Creamy mushroom risotto topped with black truffle slices and parmesan crisps in a dark bowl.

Truffle mushroom risotto with sautéed mushrooms, parmesan, and a clean truffle finish. Creamy restaurant-style risotto made at home in 40 minutes.

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Calories: 780
Best Season: Suitable throughout the year, Summer
Dietary: Dairy
Description

This truffle mushroom risotto turns simple rice into a luxury plate. First, you brown the mushrooms for deep flavor. Then you cook the rice slowly with hot stock until creamy. Finally, you finish with butter, parmesan, and truffle for a rich but balanced result.

Ingredients
    For the mushrooms
  • 300 g mixed mushrooms (cremini, shiitake, oyster, or button)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
    • For the risotto
  • 320 g Arborio or Carnaroli rice
  • 1 small onion or 2 shallots, finely chopped
  • 2 tbsp olive oil
  • 60 ml dry white wine (optional)
  • 1.1 to 1.3 L hot chicken stock or vegetable stock
    • For the finish
  • 50 g cold unsalted butter, cubed
  • 70 to 90 g parmesan, finely grated
  • 1 to 2 tsp truffle oil, or 10 to 15 g fresh truffle shaved
  • 1 tsp lemon juice (optional)
  • Chopped chives or parsley, for garnish
Instructions
    1) Brown the mushrooms
  1. 1
    Heat a skillet on medium-high.
  2. 2
    Add olive oil and butter.
  3. 3
    Add mushrooms and cook 6 to 8 minutes until browned.
  4. 4
    Add garlic for the last 30 seconds.
  5. 5
    Season with salt and pepper.
  6. 6
    Set aside.
  7. 7
    Tip: Do not crowd the pan. Crowding makes mushrooms steam.
    8. 2) Start the risotto base
  8. 8
    Heat olive oil in a wide pot on medium.
  9. 9
    Add onion or shallots.
  10. 10
    Cook 2 to 3 minutes until soft.
  11. 11
    Add rice and stir for 1 to 2 minutes until the edges look slightly translucent.
    12. 3) Cook the risotto
  12. 12
    Add white wine, if using.
  13. 13
    Stir until mostly absorbed.
  14. 14
    Add one ladle of hot stock.
  15. 15
    Stir often until the stock is mostly absorbed.
  16. 16
    Keep adding stock, one ladle at a time.
  17. 17
    Cook for 16 to 20 minutes until the rice is creamy and just tender.
  18. 18
    Timing cues
  19. 19
    The rice should keep a slight bite in the center.
  20. 20
    The texture should flow, not sit stiff.
  21. 21
    Add a splash of stock if it gets too thick.
    22. 4) Finish the risotto
  22. 22
    Turn off the heat.
  23. 23
    Stir in the mushrooms.
  24. 24
    Add cold butter and parmesan.
  25. 25
    Stir until glossy and creamy.
  26. 26
    Add truffle oil, or shave fresh truffle over the risotto.
  27. 27
    Taste and adjust with salt, pepper, and a few drops of lemon if needed.
    28. 5) Serve
  28. 28
    Spoon into warm bowls.
  29. 29
    Tap the bowl lightly so the risotto spreads evenly.
  30. 30
    Finish with chives, parmesan, and extra truffle if using.

Nutrition Facts

Amount Per Serving
Calories 780kcal
% Daily Value *
Total Fat 38g59%
Total Carbohydrate 85g29%
Dietary Fiber 5g20%
Sugars 6g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Chef Tips

  • First, brown mushrooms well. That creates real depth.
  • Next, toast the rice before adding stock.
  • Then, add stock in small amounts, not all at once.
  • Finally, finish off heat so the butter and cheese stay smooth.

Substitutions

  • No wine: use extra stock and a few drops of lemon at the end.
  • No truffle: use extra parmesan and a little mushroom soy sauce.
  • Vegan: use olive oil instead of butter and nutritional yeast instead of parmesan.

Make-ahead + Storage

  • Risotto tastes best fresh.
  • Fridge: up to 2 days
  • Reheat: low heat with hot stock, then finish with a little butter or olive oil
Keywords: truffle mushroom risotto, mushroom risotto, creamy risotto, risotto recipe, truffle risotto, arborio risotto,

Chef Tips

  • First, brown mushrooms well. That creates real depth.
  • Next, toast the rice before adding stock.
  • Then, add stock in small amounts, not all at once.
  • Finally, finish off heat so the butter and cheese stay smooth.

Substitutions

  • No wine: use extra stock and a few drops of lemon at the end.
  • No truffle: use extra parmesan and a little mushroom soy sauce.
  • Vegan: use olive oil instead of butter and nutritional yeast instead of parmesan.

Make-ahead + Storage

  • Risotto tastes best fresh.
  • Fridge: up to 2 days
  • Reheat: low heat with hot stock, then finish with a little butter or olive oil
Read it online: https://sixtocarreon.com/recipe/creamy-truffle-mushroom-risotto-recipe/
Sixto Carreon
Sixto Carreon
Food and Lifestyle Blogger

Sixto Carreon is a lifestyle chef and cookbook author based in Singapore. He shares simple, healthy, and flavorful recipes inspired by global traditions. Sixto’s goal is to make home cooking easy, enjoyable, and full of heart.