Go Back
Wide shallow bowl of wild mushroom and truffle risotto topped with Parmesan shavings and fresh parsley on a dark linen surface

Wild Mushroom and Truffle Risotto

Stovetop wild mushroom and truffle risotto made with Arborio rice, dried porcini, fresh cremini, white wine, and finished with truffle oil and Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Mushroom Base
  • 25 g dried porcini mushrooms soaked in 250 ml warm water for 15 minutes, liquid reserved
  • 300 g fresh cremini mushrooms wiped clean, thickly sliced
  • 30 g unsalted butter for sautéing mushrooms
  • 2 garlic cloves finely minced
  • 3 sprigs fresh thyme leaves stripped
Risotto
  • 320 g Arborio rice do not rinse
  • 2 medium shallots finely diced
  • 1 garlic clove finely minced
  • 30 g unsalted butter for soffritto
  • 2 tbsp extra-virgin olive oil
  • 120 ml dry white wine Pinot Grigio or Sauvignon Blanc
  • 1.2 liters warm vegetable stock kept hot in a separate saucepan
  • 200 ml porcini soaking liquid strained through fine-mesh sieve, included in total liquid
Finishing
  • 40 g unsalted butter cold, cubed, for mantecatura
  • 60 g Parmesan cheese freshly grated
  • 1.5 tbsp white truffle oil added off the heat
  • to taste kosher salt
  • to taste freshly ground black pepper
  • 2 tbsp fresh flat-leaf parsley finely chopped, for garnish
  • to serve Parmesan shavings optional

Method
 

Prepare the Mushrooms
  1. Place dried porcini in a small bowl, cover with 250 ml of warm water, and soak for 15 minutes. Lift the mushrooms out, roughly chop them, and strain the soaking liquid through a fine-mesh sieve. Set both aside.
  2. Melt 30 g butter in a 10-inch skillet over medium-high heat. Add sliced cremini mushrooms in a single layer and cook without stirring for 3 to 4 minutes until deeply golden on one side.
  3. Stir the mushrooms, add 2 minced garlic cloves and thyme leaves, and cook for 2 more minutes until fragrant. Add the chopped porcini, season lightly with salt, and toss to combine. Remove from heat and set aside.
Build the Risotto Base
  1. In a small saucepan, combine vegetable stock and strained porcini liquid. Bring to a gentle simmer and keep warm over low heat throughout cooking.
  2. In a 3-quart heavy-bottomed saucepan, heat 2 tbsp olive oil and 30 g butter over medium heat. Add diced shallots and cook for 3 to 4 minutes until soft and translucent but not browned.
  3. Add 1 minced garlic clove and stir for 30 seconds until fragrant.
  4. Add Arborio rice and toast for 2 minutes, stirring constantly, until the edges of the grains look slightly translucent and the pan smells nutty.
Cook the Risotto
  1. Pour in the white wine and stir until fully absorbed, about 1 minute.
  2. Add one ladle of warm stock (about 120 ml) and stir gently and consistently until absorbed. Repeat, adding one ladle at a time, allowing each addition to absorb before adding the next. This process takes 18 to 22 minutes total.
  3. After about 12 minutes of ladling, stir in the sautéed mushroom mixture. Continue adding stock and stirring until the rice is tender with a slight bite at the center and the risotto flows slowly when you shake the pan.
  4. Stop adding stock when the rice is cooked to your liking. You may not need all the stock.
Finish and Serve
  1. Remove the pan from the heat. Add cold cubed butter and grated Parmesan. Stir vigorously for 1 to 2 minutes until the butter melts and the risotto looks glossy.
  2. Drizzle in the truffle oil and stir once to incorporate. Taste and adjust salt and pepper.
  3. Spoon immediately into warm bowls. Top with chopped parsley and Parmesan shavings if using. Serve right away.

Notes

For a richer result, swap 200 ml of stock for warm whole milk in the final few ladles. It softens the sharpness of the Parmesan without dulling the truffle aroma.