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.
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.
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.
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.
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.
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.
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.
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.
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
4 servings