Ingredients
- 300 g Arborio or Carnaroli rice
- 400 g mixed mushrooms (cremini, shiitake, porcini), sliced
- 1 small shallot, finely minced
- 2 cloves garlic, crushed
- 3 tbsp unsalted butter (divided)
- 2 tbsp olive oil
- 150 ml dry white wine
- 1 L hot vegetable or mushroom stock
- 60 g freshly grated Parmesan cheese
- 1–2 tsp black truffle oil
- Salt & freshly ground black pepper to taste
- Fresh parsley or thyme, chopped (for garnish)
Instructions
Heat a large skillet over medium-high heat with 1 tbsp olive oil and 1 tbsp butter. Add the sliced mushrooms, season lightly, and cook until golden and any released liquid has evaporated. Transfer to a bowl and set aside.
In a heavy-bottomed saucepan, melt 2 tbsp butter with the remaining 1 tbsp olive oil over medium heat. Add the shallot and cook until translucent (about 3–4 minutes). Add garlic and cook for 30–45 seconds until fragrant.
Add the rice to the pan and stir constantly for 2–3 minutes until the grains become glossy and lightly toasted.
Pour in the white wine and stir until nearly all the liquid has evaporated.
Add one ladle of hot stock at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process for 18–22 minutes, until the rice is creamy and al dente.
Remove from heat. Fold in the sautéed mushrooms, grated Parmesan and 2 tbsp cold butter. Stir until the risotto becomes glossy and rich. Taste and season with salt and pepper.
Spoon onto warmed plates, drizzle gently with truffle oil (start with 1 tsp), garnish with parsley or thyme and extra Parmesan. Serve hot.
Nutrition Information
Per serving: ~510 kcal
Protein: 12 g • Fat: 22 g • Carbs: 60 g
Chef's Tips for Perfect Risotto
- Keep your stock hot: adding cold stock slows cooking and affects texture.
- Stir gently, frequently: stirring releases starch for that signature creaminess — but avoid overworking the rice.
- Use quality rice: Arborio or Carnaroli produce the best creamy texture.
- Finish off-heat: finishing with cold butter and cheese (mantecatura) gives a glossy, silky finish.
- Truffle oil is strong: add sparingly and taste as you go.
The Story Behind This Recipe
This risotto was inspired by long, slow dinners in northern Italy where mushrooms are celebrated. The technique—patiently adding warm stock and finishing with butter and cheese—creates a luxurious mouthfeel. A small drizzle of truffle oil at the end turns a humble rice dish into something special.