Mushroom Truffle Risotto
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
383 kcal
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Cuisine
Italian
Mushroom Truffle Risotto
Description
Mushroom Truffle Risotto brings together a selection of mushrooms sautéed until golden and slightly crisp, including baby bella, king trumpet, oyster, beech, and lion's mane varieties. These mushrooms provide a complex combination of textures and earthiness. The risotto is cooked by gradually adding simmering chicken broth to Arborio rice, allowing the starches to create a creamy consistency without rinsing the rice. The black truffle butter and truffle spread infuse the dish with distinct truffle flavor that complements the mushrooms and is balanced by fresh thyme and garlic. The Parmesan cheese folded in at the end enriches the risotto, making it creamy and smooth. The recipe includes an option for dry white wine to deglaze the pan and enhance flavor, which can be substituted with dry vermouth or more broth.
The method emphasizes slow cooking and occasional stirring to maintain creaminess while avoiding the rice drying out or sticking to the pan. The mushrooms are cooked separately to achieve a browned, slightly crisp exterior by leaving them undisturbed in the pan, allowing water to evaporate properly. This careful preparation preserves the distinct textures of the mushrooms.
This risotto is best served fresh to enjoy the creamy texture and mushroom flavor. It can be stored for 3-4 days in the refrigerator and reheated gently with a splash of chicken broth or crème fraîche to restore creaminess. Variations in mushrooms are encouraged to suit availability or preference.
Ingredients
- 6 tbsp butter unsalted
- 8 oz baby bella mushroom quartered
- 8 oz king trumpet mushrooms sliced lengthwise
- 8 ounces oyster mushrooms separated
- 1 beech mushrooms separated, large bouquet
- 1 lion's mane mushroom sliced, medium
- 1/2 tsp kosher salt
- 5-6 cups chicken broth
- 3 tbsp black truffle butter
- 2 tsp black truffle spread
- 1 onion finely diced, medium shallot or small yellow onion
- 1/2 tsp thyme fresh leaves
- 4 cloves garlic minced
- 1 1/4 cup arborio rice uncooked
- 1/4 cup white wine optional, dry
- 1/2 cup Parmesan Cheese freshly grated
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
Instructions
Cook the Mushrooms
- In a large skillet or braiser pan over medium heat, melt 2 tbsp butter and add in clean mushrooms. Saute the mushrooms for 5 minutes, until they begin to gain a little color, then add 1/2 tsp kosher salt.
- Let the mushrooms release their water, this will take anywhere from 5-10 minutes and once the pan runs dry add more of the unsalted butter so the mushrooms can crisp up. Stir them very rarely, they need to touch the pan to get the maillard reaction going and turn golden brown.
- Once the mushrooms are browned and starting to crisp up around the edges, scoop them up with a slotted spoon and remove them to a paper towel lined plate. Set aside.
Make the Truffle Risotto
- In a medium-sized saucepan, bring the chicken broth to a simmer over medium-high heat. Then keep the hot broth over low heat and covered with a lid until you're ready to use it.
- In the large skillet, melt 2 tablespoons of truffle butter over medium heat. Add in shallots, thyme, and truffle spread and saute until the shallots translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute.
- Add in the risotto rice, stirring to coat each grain with the butter, and cook for 1 minute to toast. Add the quarter cup of white wine, if using, or replace the wine with a quarter cup of chicken stock.
- For the next twenty five minutes or so, pour a cup of the hot chicken stock at a time into the rice and stir it in. Let the rice soak up the stock, stirring in another cup of chicken broth just before the rice dries out.
- When the rice is cooked through and creamy, turn off the heat. Mix in the parmesan cheese and the last tablespoon of truffle butter. Add more than 1/2 cup of cheese if desired.
- Taste, then season with salt and freshly ground black pepper to taste.
- Mix in or top the risotto with the pan seared mushrooms.
- Serve the mushroom and truffle risotto hot and garnish with more parmesan cheese, if desired.
Notes
- Dry white wine may be replaced with dry vermouth or omitted in favor of additional chicken broth for deglazing.
- Mushrooms should be cooked with minimal stirring to encourage browning and crisp edges.
- Do not rinse Arborio rice before cooking to retain the starch needed for creamy risotto.
- Stir the risotto each time broth is added to prevent dryness or sticking, aiming for a tender but slightly toothsome rice.
- Store leftovers in an airtight container refrigerated up to 3-4 days; reheat gently with broth or crème fraîche for best texture.
- Different mushroom varieties can be used according to availability or preference, including porcini or shiitake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 383kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 1073mg | 45% |
| Potassium | 596mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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