Risotto with Mushrooms and Truffle

Name: Risotto with Mushrooms and Truffle
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; White onions small 1; White wine ½ glass; Butter 2 tbsp; Vegetable broth 4 ¼ cups; Parmigiano Reggiano PDO cheese grated 10 tbsp; Parsley chopped to taste; Salt to taste; Black pepper to taste; Porcini mushrooms fresh 10.6 oz; Butter 1 ¾ tbsp; Garlic poached 1 clove; Salt to taste; Black pepper to taste; Black truffle fresh 1.8 oz

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Mushroom truffle risotto is a classic dish that really highlights the flavors of Northern Italy—especially in places like Lombardy, Piedmont and Veneto. And look, people there have truly mastered the art of transforming simple ingredients, like wild porcini mushrooms and rich black truffle, into something really, really special. When you whip up this mushroom and truffle risotto recipe, your kitchen fills with the earthy scent of mushrooms and the unmistakable aroma of truffles. It’s like bringing a bit of the Italian countryside into your home. Pretty much. Especially during autumn or winter.

The key here? Using high-quality ingredients: authentic Arborio rice, fresh or dried porcini mushrooms, and maybe a drizzle of white truffle oil at the end. Seriously good stuff. The risotto turns out creamy and tender, with each bite feeling like a treat—especially when topped with freshly grated Parmesan cheese. And listen, this truffle mushroom risotto often graces the table during special occasions or when you want to impress guests. Not an everyday meal. But more of a dish that gets people talking.

In Northern Italy, you might see slight variations. Some cooks use more butter for a rich and moist texture. Others might add different wild mushrooms if porcini aren’t around. Either way, the flavors stay bold, and the texture remains smooth. Never dry or too thick. Friends will comment on how it feels luxurious yet not over-the-top. And here's the deal: despite its fancy reputation, it's really about letting the main ingredients shine.

This dish is often compared to other creamy mushroom risotto recipes, but the touch of truffle totally sets it apart. It pairs well with a simple salad or a glass of good wine. Nothing too complicated. Just something that allows you to savor those big, savory flavors. Even if you've tried other vegetarian risottos before, this one is memorable. For real. It keeps things simple and impressive. The heart of this dish is all about the love for quality ingredients and the joy of sharing a meal that feels both comforting and a bit indulgent. Which is great.

INGREDIENTS

For the risotto: Carnaroli rice 1 ½ cup (340 g); White onions 1 - small; White wine ½ glass; Butter 2 tbsp (25 g); Vegetable broth 4 ¼ cups (1 l); Parmigiano Reggiano PDO cheese 10 tbsp (50 g) - grated; Parsley to taste - chopped; Salt to taste; Black pepper to taste

For the porcini mushrooms: Porcini mushrooms 10.6 oz (300 g) - fresh; Butter 1 ¾ tbsp (25 g); Garlic 1 clove - poached; Salt to taste; Black pepper to taste

To complete: Black truffle 1.8 oz (50 g) - fresh

Preparation

How to prepare Risotto with Mushrooms and Truffle

To prepare the risotto with mushrooms and truffle, start with the How to Clean Porcini Mushrooms: remove the end of the porcini mushroom stem 1. Clean them with a damp cloth 2 and slice them 3.

In a skillet, add the butter and a clove of garlic with its skin on. Once the butter has melted, add the porcini mushrooms 4 and sauté for 5 minutes. Once tender, season with salt 5 and pepper 6.

Finely chop an onion and set it aside 7. In a pot, melt the butter, add the onion and sauté for a few minutes 8. Add the rice 9.

Adjust with salt 10 and toast for a few minutes. Pour in the white wine 11 and let all the alcohol evaporate. Moisten with vegetable broth 12 and cook until done.

When there are 5 minutes left for the cooking to complete, add the mushrooms 13 and finish cooking. Add the chopped parsley, butter 14, and Parmesan 15.

Turn off the heat, cover with a lid and let the butter melt for a few minutes. Stir and plate 16. Finish with a few slices of fresh black truffle 17. The risotto with mushrooms and truffle is ready to be enjoyed 18.

Storage

It's best to consume the risotto with mushrooms and truffle as soon as it's ready, but if there are leftovers, you can store it in the refrigerator in a closed container for 1-2 days. To reheat, add a little vegetable broth or water to restore the creaminess of the dish.

Advice

To add a crunchy note to the dish, you can choose between sautéed speck, which also gives a delicate smoky aroma, or chopped and toasted walnuts or hazelnuts for a more rustic touch.

For the translation of some texts, artificial intelligence tools may have been used.