Truffle Mushroom Risotto

I don’t think there is anything more comforting than a big bowl of creamy, comforting risotto. It’s one of those dishes that has endless possibilities; you can make it light and fresh or hearty and rich. It can be a side dish or a main star. Risotto is famous for its adaptability which may be the reason that I love it so much. 

For as long as I can remember risotto has been one of my favorite dishes to make. Arborio rice is something I always have in my pantry. This makes risotto one of those meals that doesn’t need to be planned far in advance. Whatever you have in your pantry and fridge could create a delicious risotto.

My favorite version of risotto is hands down a mushroom risotto and when I decided to incorporate truffle oil into it I knew there was no turning back. The deep, rich, umami flavor of this risotto is so satisfying. The mushrooms also add another layer of heartiness and meatiness making this dish able to stand on its own.

Most risottos call for a white wine to de-glaze the pan after the arborio rice has had some time to ‘toast,’ however I prefer a red wine. I like to use a cabernet when making this risotto because I find that it provides an unprecedented richness that complements the rest of the ingredients, especially the earthy mushrooms. I’m also not mad that I get to have a few glasses of cab once I’ve opened a bottle to make this risotto.

Truffle Mushroom Risotto


3 Tbsp Olive Oil

1 Shallot

2 Cloves Garlic

16 Oz. Baby Bella & Shitake Mushrooms

1 Cup Arborio Rice

¾ Cup Red Wine

4 Cups Beef Stock

1 Tsp Salt

½ Tsp Pepper

1 Tbsp Butter

2 Tsp Truffle Oil

¼ Cup Parmesan 


In a medium saucepan bring the stock to a simmer.

Meanwhile add the olive oil to a large sauce pot over medium heat. Add the minced shallot and mushrooms cook until shallots are translucent, and mushrooms have softened and reduced in size. Then add the garlic and arborio rice and sauté for 2-3 minutes. Sprinkle in the salt and pepper and add the wine and cook until absorbed by the arborio. 

Once absorbed, add 1 cup of the hot stock and stir consistently until the stock has been absorbed. Repeat the process until all the stock has been used and the rice is tender and creamy, then turn off the heat. 

Stir in the butter, parmesan, and truffle oil until incorporated throughout the mixture. Salt and pepper the risotto to taste.


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