If you are craving a dish that feels both luxurious and heartwarming, you simply must try this Creamy Mushroom Risotto with Parmesan and Truffle Oil Recipe. Silky arborio rice gently cooked to creamy perfection with tender sautéed mushrooms, a hint of fresh thyme, and the savory depth of Parmesan creates a comforting experience in every bite. The subtle drizzle of truffle oil on top elevates the flavors, making it an irresistible dish perfect for special occasions or a cozy dinner at home. This recipe has become one of my absolute favorites because it marries simple ingredients with rich, vibrant flavors that feel indulgent without being complicated.

Ingredients You’ll Need

This image shows many light brown mushroom slices cooked with small pieces of translucent, soft cooked onions in a dark-colored pan. The mushrooms have a slightly shiny, moist texture with some browned spots where they were cooked. The onions are mixed evenly with the mushrooms, adding a bit of color contrast with their softer light tones. The overall scene has a warm, cooked look with slight bubbling oil visible on the pan surface. The white marbled texture is suggested as the background beneath the pan. Photo taken with an iphone --ar 4:5 --v 7

Getting the perfect risotto is all about using the right ingredients that build in layers of flavor. The simplicity of each component actually plays a huge role in the final dish’s luscious texture and earthy taste.

1 tsp oil: Helps start the sauté process, keeping the veggies from sticking and adds a subtle base flavor.
1 onion, finely chopped: Adds natural sweetness and depth when softened.
2 cloves garlic, crushed: Brings aromatic warmth and enhances the mushroom’s earthiness.
2 tsp fresh thyme leaves: Offers a fresh herbaceous note for complexity.
200g mushroom, sliced: The star ingredient giving body and umami richness.
2 Tbsp butter: Adds creaminess and a silky mouthfeel to the rice.
1 ½ cups arborio rice: The key to creamy risotto with its ability to soak up liquid without losing structure.
½ cup white wine: Injects acidity and depth, balancing the richness.
1L chicken stock*: Slowly added for that luscious, creamy texture as it simmers into the rice.
40g parmesan, grated: Brings saltiness and nuttiness that meld perfectly with mushrooms.
1 tsp truffle oil, optional: A luxurious finishing touch that elevates aroma and flavor.

How to Make Creamy Mushroom Risotto with Parmesan and Truffle Oil Recipe

Step 1: Sauté the Aromatics

Begin by heating the oil in a large pan over medium heat. Add the finely chopped onion and gently sauté for about five minutes until it softens and starts to turn translucent. Toss in the crushed garlic and fresh thyme leaves, cooking for just one minute to release their fragrant oils. This step sets the foundation for the risotto’s rich flavor.

Step 2: Cook the Mushrooms

Add the sliced mushrooms and stir frequently for about five minutes. You’re looking to get a nice golden brown color on them, which intensifies their umami punch. Then, fold in the butter and Arborio rice, allowing the rice grains to toast lightly for two minutes. This toasting step adds a subtle nuttiness and helps the rice maintain texture as it cooks.

Step 3: Deglaze with White Wine

Pour in the white wine and keep stirring until the liquid is mostly gone. The wine’s acidity lifts the dish’s flavors and adds a fresh brightness that balances the richness of the butter and mushrooms perfectly.

Step 4: Add Stock Gradually

Now for the heart of the risotto technique: slowly add the chicken stock one cup at a time. Keep stirring gently, allowing each addition of stock to be absorbed before adding more. This process usually takes around 20 minutes and is what transforms the rice into that irresistibly creamy, yet slightly chewy consistency we all crave.

Step 5: Finish with Parmesan and Seasoning

By the time you add the last cup of stock, the rice should be cooked through but still have a pleasant bite. Stir in the grated Parmesan to melt through the risotto, enriching it with its savory, nutty presence. Taste and season with salt and pepper as needed. This final step ties all the flavors together beautifully.

Step 6: Add the Finishing Touches

Serve your creamy mushroom risotto with a sprinkle of fresh thyme on top for a pop of color and freshness. If you want to take this Creamy Mushroom Risotto with Parmesan and Truffle Oil Recipe to the next level, drizzle a little truffle oil on each serving just before plating—it makes all the difference with its intoxicating aroma and flavor!

How to Serve Creamy Mushroom Risotto with Parmesan and Truffle Oil Recipe

A close-up view of creamy mushroom risotto in a deep white bowl with a thin gold rim. The risotto has a light beige color with soft, slightly shiny grains mixed evenly with small pieces of sautéed mushrooms in light to medium brown shades. On top, there are a few fresh green sprigs of thyme, arranged gently in the center. The bowl is placed on a white marbled surface, next to a red cloth napkin and a silver fork, adding warm and simple table setting details. The lighting softly highlights the creamy texture of the rice and mushrooms. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few fresh thyme leaves scattered over the top bring a vibrant green contrast and bright herbaceous aroma. A light dusting of extra Parmesan can add an irresistible salty accent. And if you love that truffle flavor, a delicate drizzle of truffle oil as a finishing touch creates a gourmet feel that’ll wow anyone at your table.

Side Dishes

This risotto is hearty enough to be a main dish but pairs beautifully with simple sides like a crisp green salad with lemon vinaigrette or roasted seasonal vegetables. For meat lovers, grilled chicken or seared steak can complement the earthy mushroom flavors without overpowering the dish.

Creative Ways to Present

Try serving this risotto in shallow bowls for an elegant, rustic look. For dinners or special occasions, consider topping each portion with a few sautéed wild mushrooms or even a poached egg for added richness and texture contrast. Using edible flowers or microgreens as a garnish can also add a delightful visual pop.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Creamy Mushroom Risotto with Parmesan and Truffle Oil Recipe, transfer it to an airtight container and refrigerate for up to three days. The risotto will thicken as it cools, but don’t worry, reheating will bring back its creamy charm.

Freezing

Freezing risotto isn’t ideal since it can change the texture, but if necessary, cool it completely and store it in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating gently to avoid overcooking the rice.

Reheating

To reheat, warm the risotto slowly in a pan over low heat, adding a splash of broth or water to loosen it up and restore creamy consistency. Stir frequently to ensure even heating, and finish with a little extra grated Parmesan if desired.

FAQs

Can I use vegetable stock instead of chicken stock?

Absolutely! Vegetable stock works wonderfully for a vegetarian version without sacrificing flavor. Just make sure your stock is well-seasoned and flavorful to keep the risotto deliciously rich.

Is Arborio rice necessary for risotto?

Yes, Arborio rice is recommended because of its high starch content, which creates the risotto’s signature creamy texture. Other types of rice won’t produce the same result.

Can I use dried mushrooms instead of fresh?

You can use dried mushrooms if fresh aren’t available—just rehydrate them in warm water first and add the soaking liquid (strained) to your stock for extra depth of flavor.

How much truffle oil should I use?

A little goes a long way. Start with about a teaspoon per four servings and adjust to your preference. The key is a light drizzle to enhance without overpowering the mushrooms and Parmesan.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free stock and check labels on your ingredients to be sure. Arborio rice is gluten-free, making this a hearty option for those avoiding gluten.

Final Thoughts

This Creamy Mushroom Risotto with Parmesan and Truffle Oil Recipe never fails to impress and satisfy, whether you’re cooking for yourself or guests. Its rich, comforting flavors paired with that luxurious finish make it a dish you’ll want to return to again and again. Give it a go—you’ll be delighted at how easily simple ingredients come together to create such an elegant meal!