Description
A quick and indulgent one-pot creamy mushroom risotto finished with luxurious truffle oil, ready in just 30 minutes. Perfect for cozy weeknights with deep mushroom flavor and creamy texture.
Ingredients
Scale
- 3 tablespoons (45 ml) extra virgin olive oil
- 2 tablespoons (28 g) unsalted butter
- 1 small yellow onion, finely diced (about 100 g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 12 ounces (340 g) mixed mushrooms (cremini and shiitake), sliced
- 1 cup (190 g) arborio rice
- ½ cup (120 ml) dry white wine
- 4 cups (960 ml) vegetable or chicken broth, warmed
- ½ cup (50 g) freshly grated Parmesan cheese
- 2 tablespoons (30 ml) heavy cream (optional)
- 1 teaspoon truffle oil
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Instructions
- Prep your ingredients: slice mushrooms, finely dice onion, mince garlic, grate Parmesan, and measure broth and wine.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat. Add mushrooms in a single layer and cook without stirring for 2-3 minutes until golden. Stir and cook another 2-3 minutes until browned and moisture evaporates. Season lightly with salt. Remove mushrooms and set aside.
- Lower heat to medium. Add remaining olive oil and butter. Add diced onion and cook until softened and translucent, about 3 minutes. Add garlic and thyme leaves, cooking for 30 seconds until fragrant.
- Stir in arborio rice to coat with oil and cook for 1-2 minutes until edges become translucent.
- Pour in white wine and stir constantly until almost all liquid evaporates.
- Lower heat to medium-low. Add warm broth one ladle (about ½ cup) at a time, stirring frequently until mostly absorbed before adding more. Continue for 15-18 minutes until rice is al dente and creamy.
- Stir sautéed mushrooms back into the rice. Remove from heat and stir in Parmesan and heavy cream if using. Season with salt and pepper to taste.
- Drizzle truffle oil over risotto and gently fold in. Serve immediately, garnished with extra thyme or Parmesan if desired.
Notes
Keep broth warm to speed cooking and achieve creamy texture. Add broth gradually and stir frequently for best results. Use fresh Parmesan for best melt and flavor. Truffle oil is potent; add off heat at the end. Risotto should be al dente, not mushy. Leftovers keep up to 3 days refrigerated; reheat gently with broth. Does not freeze well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup risotto
- Calories: 350
- Sodium: 400
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 48
- Fiber: 2
- Protein: 8
Keywords: risotto, mushroom risotto, one-pot meal, truffle oil, creamy risotto, quick dinner, vegetarian option