Creamy Mushroom Risotto with Parmesan and Truffle Oil Recipe
This creamy and flavorful Mushroom Risotto features tender arborio rice cooked slowly with sautéed mushrooms, garlic, thyme, and white wine, finished with Parmesan cheese and an optional drizzle of truffle oil. Perfectly comforting and elegant, this risotto offers a rich, velvety texture and earthy flavors that make it a delicious main or side dish for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Base Ingredients
- 1 tsp oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp fresh thyme leaves
- 200g mushrooms, sliced
- 2 Tbsp butter
Rice & Liquids
- 1 ½ cups arborio rice
- ½ cup white wine
- 1L chicken stock*
Finishing Touches
- 40g parmesan, grated
- 1 tsp truffle oil, optional
Instructions
- Sauté the aromatics: In a large saucepan or frying pan, heat the oil over medium heat. Add the finely chopped onion and sauté for 5 minutes until the onion starts to soften. Then add the crushed garlic and fresh thyme leaves, frying together for 1 minute to release their aroma.
- Cook the mushrooms and toast rice: Add the sliced mushrooms to the pan and cook for about 5 minutes, stirring occasionally until the mushrooms start to brown. Stir in the butter and then add the arborio rice, stirring continuously for 2 minutes to lightly toast the rice and coat it with butter and flavors.
- Deglaze with wine: Pour in the white wine and stir frequently until it has almost completely evaporated, which helps deglaze the pan and infuse the rice with flavor.
- Add stock gradually: Begin adding the chicken stock one cup at a time. Stir continuously and allow the rice to absorb the liquid before adding the next cup. Repeat this process until all the stock has been added, which will take approximately 20 minutes. This gradual addition and stirring help create the risotto’s creamy texture.
- Finish with cheese and seasoning: When the final cup of stock is absorbed and the rice is tender but still slightly chewy (al dente), stir in the grated Parmesan cheese. Season the risotto with salt and freshly ground black pepper to taste.
- Serve and garnish: Spoon the risotto onto plates and garnish with extra fresh thyme. Drizzle with truffle oil if desired, adding an extra layer of earthy richness.
Notes
- Use fresh, high-quality chicken stock for the best flavor; homemade or low-sodium store-bought stock works well.
- Arborio rice is essential for creating the creamy texture typical of risotto. Do not substitute with regular long-grain rice.
- Stirring constantly helps the rice release its natural starch, making the risotto creamy.
- Truffle oil is optional but adds a luxurious aroma and flavor that complements the mushrooms beautifully.
- If you want a vegetarian version, substitute the chicken stock with vegetable stock.
- Serve immediately as risotto is best enjoyed fresh when creamy and hot.
