This creamy risotto is cooked slowly with earthy wild mushrooms , finished with a touch of white truffle oil , and topped with freshly grated Parmesan . It’s deeply savory, luxuriously textured, and perfect with a glass of white wine. The gentle rhythm of stirring adds to the meditative joy of making risotto—worth every moment.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 35 minsTotal Time 55 minsFor the Risotto
1 tbsp olive oil
2 tbsp unsalted butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 ¼ cups Arborio rice
½ cup dry white wine (e.g., Pinot Grigio, Chardonnay)
4 cups vegetable broth, kept warm
⅓ cup Parmesan cheese, grated (plus more for serving)
2 tsp white truffle oil (to finish)
Salt & black pepper, to taste
For the Mushrooms
2 tbsp olive oil or butter
10 oz mixed wild mushrooms (e.g., cremini, shiitake, oyster, chanterelles), cleaned and sliced
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt & pepper, to taste
Optional Garnish
Shaved Parmesan
Microgreens or parsley, finely chopped
A few drops of extra truffle oil
Fresh shaved truffle
Sauté the Mushrooms
1
In a large skillet, heat olive oil or butter over medium-high heat.
Add the wild mushrooms , thyme , and a pinch of salt and pepper .
Sauté until the mushrooms release their moisture and become golden-brown (~7–8 min).
Set aside; reserve a few mushrooms for garnish if desired.
Start the Risotto Base
2
In a deep sauté pan or Dutch oven, heat olive oil and butter over medium heat.
Add the shallot and cook until translucent, about 2 minutes.
Stir in the garlic and cook for another 30 seconds.
Add the Arborio rice and toast for 1–2 minutes, stirring to coat it in the oil and butter.
Deglaze & Stir
3
Pour in the white wine and stir until mostly absorbed.
Begin adding warm vegetable broth , ½ cup at a time, stirring frequently.
Wait until most of the liquid is absorbed before each addition.
Finish with Cheese & Truffle
4
Stir in the sautéed mushrooms (reserving garnish mushrooms if using).
Add Parmesan , truffle oil , and season with salt and pepper to taste.
Turn off the heat and let sit, covered, for 1–2 minutes.
Serve
5
Plate the risotto in shallow bowls.
Top with reserved mushrooms , extra Parmesan , a sprinkle of microgreens or parsley , and an optional drizzle of truffle oil .
Chef’s Tips
6
Use a mix of mushrooms for the best flavor and texture contrast.
Truffle oil is strong—less is more .
Warm broth helps maintain cooking temperature for smooth risotto development.
Variations
7
Add sautéed baby spinach or peas for color and freshness.
Stir in a touch of mascarpone for extra creaminess.
For a vegan version: use vegan butter , omit Parmesan, and sub in nutritional yeast .
Suggested Pairings
8
Drink with: Chardonnay, dry Riesling, or a crisp Italian Gavi
Serve with: A peppery arugula salad or roasted root vegetables
Great for: Date night, dinner parties, or an elegant vegetarian course
Ingredients For the Risotto
1 tbsp olive oil
2 tbsp unsalted butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 ¼ cups Arborio rice
½ cup dry white wine (e.g., Pinot Grigio, Chardonnay)
4 cups vegetable broth, kept warm
⅓ cup Parmesan cheese, grated (plus more for serving)
2 tsp white truffle oil (to finish)
Salt & black pepper, to taste
For the Mushrooms
2 tbsp olive oil or butter
10 oz mixed wild mushrooms (e.g., cremini, shiitake, oyster, chanterelles), cleaned and sliced
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt & pepper, to taste
Optional Garnish
Shaved Parmesan
Microgreens or parsley, finely chopped
A few drops of extra truffle oil
Fresh shaved truffle
Directions Sauté the Mushrooms
1
In a large skillet, heat olive oil or butter over medium-high heat.
Add the wild mushrooms , thyme , and a pinch of salt and pepper .
Sauté until the mushrooms release their moisture and become golden-brown (~7–8 min).
Set aside; reserve a few mushrooms for garnish if desired.
Start the Risotto Base
2
In a deep sauté pan or Dutch oven, heat olive oil and butter over medium heat.
Add the shallot and cook until translucent, about 2 minutes.
Stir in the garlic and cook for another 30 seconds.
Add the Arborio rice and toast for 1–2 minutes, stirring to coat it in the oil and butter.
Deglaze & Stir
3
Pour in the white wine and stir until mostly absorbed.
Begin adding warm vegetable broth , ½ cup at a time, stirring frequently.
Wait until most of the liquid is absorbed before each addition.
Finish with Cheese & Truffle
4
Stir in the sautéed mushrooms (reserving garnish mushrooms if using).
Add Parmesan , truffle oil , and season with salt and pepper to taste.
Turn off the heat and let sit, covered, for 1–2 minutes.
Serve
5
Plate the risotto in shallow bowls.
Top with reserved mushrooms , extra Parmesan , a sprinkle of microgreens or parsley , and an optional drizzle of truffle oil .
Chef’s Tips
6
Use a mix of mushrooms for the best flavor and texture contrast.
Truffle oil is strong—less is more .
Warm broth helps maintain cooking temperature for smooth risotto development.
Variations
7
Add sautéed baby spinach or peas for color and freshness.
Stir in a touch of mascarpone for extra creaminess.
For a vegan version: use vegan butter , omit Parmesan, and sub in nutritional yeast .
Suggested Pairings
8
Drink with: Chardonnay, dry Riesling, or a crisp Italian Gavi
Serve with: A peppery arugula salad or roasted root vegetables
Great for: Date night, dinner parties, or an elegant vegetarian course
Wild Mushroom & Truffle Risotto
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