Truffle Mushroom Risotto with Parmesan and White Wine

Introduction

Risotto is the epitome of Italian comfort food—a creamy, luxurious rice dish that turns simple ingredients into something extraordinary. Truffle Mushroom Risotto with Parmesan and White Wine is one of the most elegant variations of this beloved dish. The earthy flavor of mushrooms, the richness of truffle oil, the creaminess of Parmesan cheese, and the brightness of white wine come together to create a dish that feels indulgent, warm, and deeply satisfying.

This risotto is not just a meal—it’s an experience. It has a silky texture, layers of umami, and a lingering truffle aroma that makes it worthy of fine dining, yet it can be lovingly made at home. Perfect for special occasions, date nights, or cozy evenings, this dish brings restaurant-quality sophistication to your dinner table.

Why I Love This Recipe

I love this recipe because it’s comfort food with a touch of luxury. The process of making risotto may require patience and attention, but that’s exactly what makes it so enjoyable. It’s a dish that invites you to slow down, stir gently, and watch as humble rice transforms into something magical.

The combination of earthy mushrooms and truffle oil gives this risotto a deep, complex flavor, while Parmesan adds creaminess and richness. Each spoonful feels like a warm hug. I also love that it’s versatile—fancy enough for a celebration but comforting enough for a weeknight indulgence.

Why It’s a Must-Try Dish

• Decadent yet simple: Uses pantry staples like rice and broth, elevated with truffle and wine.
• Restaurant-quality at home: Impressive presentation for guests or special dinners.
• Comforting and hearty: Creamy texture with layers of flavor.
• Vegetarian-friendly: A gourmet meatless option.
• Customizable: Works with different mushrooms, cheeses, and garnishes.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 35–40 minutes
• Total Time: ~55 minutes
• Servings: 4 servings
• Calories per Serving: ~420 kcal
• Course: Main Course or Side Dish
• Cuisine: Italian

Ingredients

Main Ingredients

• 1 ½ cups Arborio rice (or Carnaroli rice)
• 5 cups vegetable or chicken stock (kept warm)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small onion or 2 shallots, finely diced
• 3 garlic cloves, minced
• 10 oz (300 g) cremini or porcini mushrooms, sliced
• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons truffle oil (or truffle butter)
• Salt and black pepper, to taste

Garnish

• Extra Parmesan shavings
• Fresh parsley or thyme sprigs
• A drizzle of extra truffle oil (optional)

Step-by-Step Preparation Method

Step 1: Prepare the Stock

1. Heat vegetable or chicken stock in a saucepan. Keep it warm over low heat throughout cooking—this is crucial for creamy risotto.

Step 2: Cook the Mushrooms

1. In a large pan, heat 1 tablespoon olive oil and 1 tablespoon butter.
2. Add mushrooms and cook until golden brown and their liquid has evaporated. Remove and set aside.

Step 3: Sauté the Base

1. In the same pan, add remaining olive oil and butter.
2. Sauté onion (or shallots) and garlic until translucent and fragrant.

Step 4: Toast the Rice

1. Add Arborio rice and stir for 2–3 minutes until the grains are coated and slightly translucent around the edges.

Step 5: Deglaze with Wine

1. Pour in white wine, stirring until absorbed. This adds depth and acidity to balance the richness.

Step 6: Add Stock Gradually

1. Add ½ cup warm stock at a time, stirring gently until liquid is absorbed.
2. Continue adding stock, one ladle at a time, for 18–20 minutes until rice is creamy and al dente.

Step 7: Add Mushrooms & Finish

1. Stir in cooked mushrooms, Parmesan cheese, and truffle oil.
2. Season with salt and pepper to taste.
3. Remove from heat, cover, and let rest 2 minutes before serving.

How to Serve

• Serve immediately while hot, topped with Parmesan shavings, fresh herbs, and an extra drizzle of truffle oil for aroma.
• Pair with a crisp white wine like Pinot Grigio or Chardonnay.
• Serve alongside grilled chicken, roasted vegetables, or enjoy as a standalone main dish.

Recipe Tips

• Don’t rush: Add stock gradually—this technique builds the creamy texture.
• Use warm stock only: Cold stock halts the cooking process.
• Choose quality wine: A dry white wine enhances flavor without overpowering.
• Don’t overcook: Rice should be al dente, not mushy.
• Add truffle oil last: Heat can diminish its aroma, so stir it in off the heat.

Variations

• Wild Mushroom Mix: Use a blend of porcini, shiitake, and oyster mushrooms for complex flavors.
• Cheese Swap: Try Pecorino Romano or Asiago instead of Parmesan.
• Vegan Version: Use olive oil instead of butter and vegan Parmesan-style cheese.
• Protein Boost: Add seared scallops, grilled chicken, or shrimp on top.
• Lemon Zest Finish: Add a touch of lemon zest for freshness.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth.
• Freezing: Risotto doesn’t freeze well due to its creamy texture—it tends to get grainy. Best enjoyed fresh.

Special Equipment Needed

• Large sauté pan or wide-bottomed pot
• Wooden spoon (for stirring)
• Ladle (for adding stock)
• Small saucepan (for keeping stock warm)

Conclusion

Truffle Mushroom Risotto with Parmesan and White Wine is a dish that embodies elegance, comfort, and indulgence in every spoonful. It’s a recipe that proves how a few quality ingredients, a little patience, and a lot of love can create a restaurant-worthy meal at home. Whether you’re making it for a romantic dinner, entertaining guests, or simply treating yourself, this risotto is a must-try for anyone who loves the magic of Italian cooking.