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Creamy Mushroom Truffle Risotto Recipe Easy Perfect Dinner Idea

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A creamy and elegant mushroom risotto infused with subtle truffle aroma and topped with a crunchy Parmesan crisp, perfect for a cozy yet sophisticated dinner.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 8 oz (225g) mixed mushrooms (cremini, shiitake, button)
  • 1 medium shallot, finely chopped
  • 2 garlic cloves, minced
  • 4 cups (950ml) vegetable or chicken broth, warmed
  • ½ cup (120ml) dry white wine (optional)
  • 3 tablespoons (45g) unsalted butter
  • 1 cup (100g) freshly grated Parmesan cheese, plus extra for crisp topper
  • 1–2 teaspoons truffle oil or truffle butter
  • 1 teaspoon fresh thyme, chopped (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Warm the broth in a medium saucepan over low heat and keep it warm throughout cooking.
  2. Heat olive oil in a large skillet over medium-high heat. Add mixed mushrooms and cook for 6–8 minutes until browned. Season with salt and pepper, then remove and set aside.
  3. In the same skillet, reduce heat to medium, add 1 tablespoon butter and shallot. Sauté for 2 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
  4. Add Arborio rice and stir constantly for 2 minutes until edges are translucent.
  5. Pour in white wine and cook until mostly absorbed, about 2–3 minutes. If skipping wine, add warm broth instead.
  6. Add warm broth one ladle at a time, stirring gently and frequently until mostly absorbed before adding more. Continue for 20–25 minutes until rice is tender but al dente.
  7. Halfway through adding broth, stir sautéed mushrooms back into the risotto.
  8. Remove from heat and stir in remaining 2 tablespoons butter, Parmesan cheese, truffle oil or butter, and thyme if using. Season with salt and pepper to taste.
  9. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Sprinkle thin rounds of grated Parmesan (about ¼ cup / 25g) about 3 inches in diameter. Bake for 5–7 minutes until golden and bubbly. Let cool to crisp.
  10. Serve risotto in warm bowls topped with a Parmesan crisp immediately.

Notes

Keep broth warm to ensure even cooking and creamy texture. Stir gently but steadily to release starch. Watch Parmesan crisps closely to avoid burning. Truffle oil is potent; start with 1 teaspoon and adjust to taste. Risotto is best served immediately for optimal texture. Leftovers can be reheated gently with broth.

Nutrition

Keywords: risotto, mushroom risotto, truffle risotto, creamy risotto, Parmesan crisp, easy dinner, comfort food, vegetarian, gluten-free

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