Truffle & Mushroom Risotto
A creamy, umami-packed risotto with earthy mushrooms, rich parmesan, fragrant herbs, and white truffle oil. Perfect for family meals or fine dining, serving 14 or scaled down for 2.
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.