mushroom risotto in a bowl

Truffle Risotto

Cook Time 1 hour
Servings 4


  • 7 cups Chicken Broth preferably low-sodium Boiling water
  • 1 tbsp Olive Oil
  • 1/2 stick unsalted butter (1/4 cup)
  • 1 lb fresh crimini and portobello mushrooms trimmed and sliced
  • 1/4 lb fresh wild mushroom trimmed and chopped into 1/2 inch pieces
  • 2 tbsps fresh thyme chopped (optional)
  • 1 tbsp white truffle oil
  • 1/3 cup shallots finely chopped
  • 2 cups Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • Fresh Italian Parsley, to garnish


  • Heat the chicken broth into a medium saucepan and bring to a boil over high heat. 
  • Decrease the heat to the lowest setting, cover and keep hot.
  • If using dried mushroom, reconstitute them in 1 cup of warm chicken broth.
  • In a large saucepan, heat olive oil and 1 tablespoon butter over medium-high heat until butter foams. 
  • When foaming subsides, add the fresh mushrooms and thyme.
  • Saute, stirring occasionally, until browned and the liquid that the mushrooms release has evaporated, about 4 minutes.
  • Drizzle in truffle oil then add the dried mushrooms if applicable. 
  • Season again with salt and fresh cracked pepper. 
  •  Saute 1 minute then remove from heat and transfer them to a bowl.
  • Return the saucepan to medium heat. 
  •  Add 2 tablespoons butter and heat until butter foams.
  •  When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3 to 4 minutes.
  • Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes. 
  • This step cooks the starchy coating and prevents the grains from sticking.
  • Stir in wine and cook until it is nearly all evaporated.
  • Increase heat to medium and add about 1 cup of hot broth to the rice.
  • Cook, stirring constantly with a wooden spoon, over medium heat until broth is almost fully absorbed. 
  • Add the remaining broth, 1 cup at a time.
  • Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
  • The risotto should be slightly firm and creamy, not mushy after about 16 to 20 minutes.
  • Use boiling water if no broth remains and the rice requires more cooking time.
  • The risotto is done when the grains are plump and tender with a slight resistance to the bite.
  • Season to taste with salt and white pepper.
  • Remove from heat and stir in the remaining 1 tablespoon butter, sautéed mushrooms, and Parmigiano-Reggiano cheese.
  • If risotto is too thick, use any leftover broth or boiling water to thin as needed.
  • To serve, ladle risotto into 4 warmed shallow serving bowls.
  • Sprinkle with parsley, drizzle with truffle oil and serve immediately.
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