This easy mushroom risotto with truffle oil recipe combines rice with mushrooms, and you can use any kind of mushrooms you want. Last time I used button mushrooms, but you can also use assorted wild mushrooms if you want, or another kind. We are also using dried mushrooms in the mushroom risotto with truffle oil, which you will reconstitute before proceeding with the recipe.
Different Types of Risotto
There are lots of different type of risotto, including shrimp, chicken and vegetable types. I like asparagus risotto with plenty of parmesan. Everyone has their own favorite. I like to use arborio rice to make mushroom risotto with truffle oil but you may use carnaroli or another risotto rice if you prefer.
Mushroom Risotto with Truffle Oil Tips
This is a simple recipe which makes enough for 4 main dish-sized servings. The key to a great mushroom risotto with truffle oil is adding a little liquid and letting it soak into the rice and disappear before adding more. Keep doing that and your risotto should have that authentic rich and creamy texture that the dish is known for.
Serve with extra parmesan on the side (freshly grated of course) of this mushroom risotto with truffle oil and a offer mill of black pepper to grind over it.
If you want to serve a side dish, consider a simple mixed baby leaf salad with vinaigrette. Make this mushroom risotto with truffle oil recipe with vegetable stock if you want a vegetarian result.Print
Mushroom Risotto with Truffle Oil
Mushrooms and rice pair with wine and chicken stock to make this wonderful risotto recipe. We are adding onion, truffle oil and butter to get the flavor and texture perfect. This makes a delicious entree.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Italian
- 8 cups chicken or vegetable stock
- ¼ oz (7g) dried shiitake or porcini mushrooms
- 15 sliced or chopped small button mushrooms
- 4 tablespoons olive oil
- ½ diced white onion
- 1 cup (150g) arborio rice
- ½ cup (125ml) dry white wine
- ¼ cup (60ml) melted unsalted butter
- 2 tablespoons grated parmesan (optional)
- Salt and black pepper, to taste
- Black truffle oil, as needed
- Put the stock and dried mushrooms in a pan and bring to a simmer.
- Simmer for 5 minutes.
- Remove the mushrooms and chop finely.
- Keep the stock simmering gently.
- Heat a tablespoon of oil and add the button mushrooms, stirring occasionally, cooking for 6 minutes or until tender.
- Put them in a bowl.
- Put the rest of the oil in the same pan and add the dried mushrooms and onions.
- Cook for 5 minutes.
- Add the rice and cook for 3 minutes, stirring all the time.
- Now add the wine.
- Cook, stirring, until the rice absorbs the wine.
- Add ¾ cup (80ml) stock and repeat until the rice is tender.
- The risotto should be thick and creamy; it will get thicker when taken off the heat.
- Add the mushrooms and take it off the heat, then stir in the butter.
- Add some parmesan if liked, and add salt and black pepper to taste.
- Divide between 4 warmed serving plates.
- Drizzle some truffle oil over each serving.
In the picture we wrapped some pickles in parma ham and used that as a garnish, but that is just one of many serving ideas. This is also good with a simple sprig of fresh herbs on top.