Few dishes are as comfortingly sumptuous as Truffle & Mushroom Risotto. This incredibly creamy recipe packs so much umami flavor with its earthy mushrooms, rich parmesan, fragrant herbs, and of course, the very sublime and hard-to-resist aroma of white truffle oil that you feel guilty indulging yourself while simultaneously warming your soul.
Traditionally a gourmet Italian dish, risotto has grown to become versatile enough to serve both those occasional family meals, or even as part of fine dining.
If you’re looking for the ultimate truffle mushroom risotto recipe, this version brings everything you love about Northern Italy right to your kitchen. With layers of luxurious flavor and a texture that’s perfectly creamy, this truffle risotto recipe will be a new favorite on your table.
This specific dish can serve up to 14, perfectly made for consistency, flavor depth, and textural richness. Not that you have to stress, though, as we’ve also included a scaled-down version just for two! Whether you are hosting a big gathering or planning a cozy date night, this dish serves up beautifully every time.
Perfect as a vegetarian main dish, the Truffle & Mushroom Risotto stands tall both in flavor and in elegance.
Truffle & Mushroom Risotto
Equipment
- 1 Medium saucepan For warming the mushroom stock
- 1 Saute Pan For cooking mushrooms
- 1 Wooden Spoon For stirring risotto gently
- 1 Ladle For adding warm stock gradually
Ingredients
- 180 g Arborio rice Traditional risotto base
- 110 g Mixed mushrooms Sautéed; shiitake, button, etc.
- 190 g Mushroom stock Homemade or store-bought
- 20 g Butter replacement Use light butter alternative
- 5 ml Garlic oil Aromatic and heart-healthy
- 30.6 g Parmesan cheese (aged) 12-month aged, finely grated
- 2 ml White truffle oil For final flavor boost
- 5 ml Lemon juice For brightness and balance
- 2 g Black pepper Whole, crushed
- 2.5 g Salt Sea salt preferred
- 3 g Fresh parsley Chopped
- 2 g Garlic butter croutons For garnish
- 2.7 g Tarragon Fresh or dried
Instructions
- In a medium saucepan, heat mushroom stock and keep warm.
- In a large saucepan, add Arborio rice and a ladle of warm mushroom stock. Stir and cook for 3–4 minutes.
- Gradually add more stock, stirring constantly, until rice is tender and stock is absorbed (12–14 minutes total).
- Remove from heat. Stir in grated parmesan. Add butter replacement to the center of the rice and emulsify by stirring in circular motions from the center outward.
- In a separate frying pan, sauté the mushrooms until browned.
- Add remaining stock, salt, pepper, parsley, truffle oil, garlic oil, sautéed mushrooms, and lemon juice to the risotto. Stir well.
- Fold everything gently to maintain texture.
- Serve immediately, topped with garlic croutons, extra parmesan, and a drizzle of truffle oil.
Notes
- Use fresh mushrooms for deeper flavor.
- Always stir in one direction for extra creaminess.
- Truffle oil is best added after cooking for full aroma.
- Ideal for dinner parties, romantic dinners, or elevated home meals.
- For variation, add grilled chicken or roasted vegetables.
- Pairs beautifully with chilled Chardonnay or a light Pinot Noir.
🩺 Health Benefits Breakdown
- Mushrooms enhance immunity and gut health, have some selenium, and offer plant-based vitamin D.
- Parmesan aged cheese is less rich in lactose but high in calcium and protein.
- Truffle oil may be used sparingly but also delivers polyphenols for the support of cardiovascular health.
- Garlic and garlic oil: Antibiotic in nature, anti-inflammatory, and good for heart health.
- Parsley and tarragon clear the palate and promote the liver’s capabilities.
- Lemon juice helps with iron absorption and digestion.
🧊 Ingredient Selection & Storage Tips
- Arborio Rice: A good Italian brand. It should be stored in an airtight container away from humidity.
- Parmesan: The best flavor is achieved by using cheese aged 12–24 months. Store in the fridge, tightly wrapped in either wax or cheese paper.
- Mushrooms: For depth, try a combination of shiitake, portobello, or button. Store in the fridge inside paper bags to avoid moisture retention.
- Truffle Oil: White truffle oil, with real truffle essence, is to be preferred. Store in a cool, dark place and not in the fridge.
- Herbs (Parsley, Tarragon): Fresh is best. Wrap in a damp kitchen towel and store in the refrigerator, or freeze chopped herbs in olive oil cube trays.
🍽️ Serving Ideas & Variations
Gourmet Presentation
- Plate with drizzle of extra truffle oil.
- Shave parmesan on top.
- Garnish with fresh microgreens or edible flowers for visual appeal.
Variations
- Vegan Version: Replace with vegan butter, dairy-free parmesan, and skip the croutons or use plant-based bread.
- For a Protein Boost: Add grilled chicken, pan-seared scallops, or a poached egg on top.
- Vegetable Enrichment: Stir in wilted spinach, roasted squash, or asparagus tips.
🍷 Pairing Suggestions
Now, to truly complement the flavor of your risotto, a drink pairing is truly recommended:
- White Wine: For the earthy richness, serve chilled Chardonnay or Pinot Grigio.
- Red Wine: A light Pinot Noir agrees with mushrooms but is not overpowering for the dish.
- Non-Alcoholic: Consider a drink of sparkling apple cider or a herb-infused lemon soda (rosemary-lemon works wonders here).
⏰ Best Time of Day to Enjoy
Truffle & Mushroom Risotto is ideally suited for:
- Dinner Time: The decadence of the dish makes it perfect for dinner.
- Special Occasions: Date nights, dinner parties on weekends, or whenever you want something indulgent but comforting.
Not to take in as a fast lunch or a hurried moment; this dish is simply meant to be enjoyed.
⭐ Pro Tips for the Perfect Risotto
- Stirring is important: Always stir in one direction because it helps release starches, giving it that signature creaminess.
- Stock Should be Warm: A warm stock will absorb quickly and not shock the rice.
- Check for Texture: Risotto should be creamy and still somewhat al dente. Not runny and definitely not dry.
- Finishing Touch: Some cold butter and cheese at the end will give shine and depth.
📝 Final Thoughts
The experience of eating this dish goes beyond just a food item. It transcends through seed earthy, creamy, rich, and aromatic — simple ingredients become comfort meets elegant.
Will serve well with guests either way or to spoil yourself — Hokkaido Truffle & Mushroom Risotto makes the cut for gourmet satisfaction.
Ready for cooking for two? Or is it a preparation for a feast of fourteen?
Either way, your kitchen will smell divine.
