This Mushroom-Garlic Risotto is a dreamy combination of creamy Arborio rice, savory mushrooms, and the rich aroma of garlic. The addition of truffle oil at the end elevates this dish, giving it a luxurious finish that’s perfect for special occasions or a comforting weeknight meal.
Risotto is all about patience, stirring, and gradually adding broth, which creates that signature creamy texture. This recipe offers a delightful balance of earthy mushroom flavors with a hint of garlic, making it a favorite for mushroom lovers.
Ingredients
INGREDIENTS
- 1 cup Arborio rice
- 2 cups mushrooms, sliced (such as cremini or shiitake)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- 1 tablespoon truffle oil
- Fresh parsley, chopped for garnish
Instructions
- Heat the vegetable broth in a saucepan and keep it warm over low heat.
- In a large skillet, heat olive oil and butter over medium heat. Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned.
- Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is lightly toasted.
- Pour in the white wine and allow it to simmer until mostly evaporated, stirring constantly.
- Begin adding warm vegetable broth one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
- Continue this process until the rice is creamy and al dente, about 18-20 minutes total.
- Remove from heat, stir in grated Parmesan cheese, and season with salt and pepper to taste.
- Drizzle the risotto with truffle oil and garnish with fresh parsley before serving. Enjoy!
Notes
Tip: For added richness, use a bit more butter or cheese. You can also experiment with different mushroom varieties to suit your taste.
To achieve the best texture, always use high-quality Arborio rice, as it releases starches that make the risotto creamy. Stir consistently and add broth slowly for the perfect consistency.
If you want to switch up the flavors, feel free to add peas or asparagus during the last few minutes of cooking. For a vegan version, substitute the Parmesan with nutritional yeast and use vegetable broth.
Leftover risotto can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to restore creaminess.
