There’s something truly magical about a bowl of creamy risotto, especially when it’s infused with the earthy flavors of wild mushrooms and a drizzle of luxurious truffle oil.

This dish transports me to cozy evenings spent in rustic Italian trattorias, where the aroma of sautéed mushrooms fills the air and every bite feels like a warm hug.

Table of Contents

Ingredient List

For my Wild Mushroom Risotto with Truffle Oil, I carefully select each ingredient to create a rich and flavorful dish. Here’s what you’ll need:

4 cups vegetable broth

Use low-sodium broth for better control over seasoning. Keep it warm on the stove.

1 cup Arborio rice

This short-grain rice is essential for achieving that creamy texture.

2 tablespoons olive oil

A good quality extra virgin olive oil enhances the flavors.

1 small onion (finely chopped)

This adds a sweet base to the risotto.

2 cloves garlic (minced)

Fresh garlic elevates the aroma and taste.

2 cups wild mushrooms (cleaned and sliced)

I love using a mix of shiitake, porcini, and cremini for depth.

1/2 cup dry white wine

Choose a wine that you enjoy drinking. It greatly enhances the risotto.

1/2 cup grated Parmesan cheese

Freshly grated cheese adds a creamy richness.

2 tablespoons unsalted butter

This adds extra creaminess and shine.

1 tablespoon truffle oil

A little goes a long way. Add more to taste, but it’s best to start small.

Salt and pepper (to taste)

Season to your preference.

Fresh parsley (chopped, for garnish)

Adds a pop of color and freshness.

With these ingredients ready, I’m excited to create a delicious creamy risotto that brings back the comfort of those lovely Italian evenings.

Step-by-Step Instructions

Prep the Ingredients

Begin by gathering all your ingredients. Chop 1 cup of wild mushrooms into bite-sized pieces. Mince 2 cloves of garlic and dice 1 small onion. Measure out 1 cup of Arborio rice and have ready 4 cups of low-sodium vegetable broth. Pour 1 cup of dry white wine into a measuring cup. Grate ½ cup of Parmesan cheese and set it aside. Finally, make sure you have truffle oil for drizzling.

Heat the Broth

In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm throughout the cooking process, which helps the rice cook evenly and absorb flavors.

Sauté the Aromatics

In a large heavy-bottom pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and sauté for 3-5 minutes until soft and translucent. Add the minced garlic and continue to cook for another minute, stirring frequently to prevent burning.

Cook the Mushrooms

Add the chopped wild mushrooms to the pot. Sauté for about 5-7 minutes until they release their moisture and become golden brown. This step enhances their earthy flavor, which is essential for the risotto.

Toast the Rice

Stir in the Arborio rice and cook for 1-2 minutes, allowing the grains to absorb the flavors from the mushrooms and aromatics. The rice should appear slightly translucent around the edges.

Add the Wine

Pour in the dry white wine and stir gently until it has mostly evaporated. This adds a layer of acidity that balances the creaminess of the risotto.

Incorporate the Broth

Begin adding the warm vegetable broth, one ladle at a time. Stir frequently and wait until the liquid is almost fully absorbed before adding the next ladle. Repeat this process for about 18-20 minutes, or until the rice is creamy and al dente.

Finish with Parmesan and Truffle Oil

Once the rice reaches the ideal texture, remove it from the heat. Stir in the grated Parmesan cheese until melted and creamy. Finally, drizzle 1-2 tablespoons of truffle oil over the top. Stir gently to combine, ensuring every spoonful is infused with that luxurious flavor.

Serve

Recipe Notes & Variations

When preparing my Wild Mushroom Risotto with Truffle Oil, I like to keep a few notes in mind to enhance the dish and accommodate different tastes. Here are some tips for the best results:

Choosing Mushrooms: I often opt for a mix of shiitake, cremini, and oyster mushrooms for varying flavors and textures. Feel free to experiment with other varieties such as porcini or chanterelles to suit your preference.
Stock and Broth: Using low-sodium vegetable broth allows me to control the salt levels in my risotto and ensures a cleaner taste. For an even richer flavor, I sometimes replace some of the vegetable broth with chicken broth.
Wine Selection: When selecting dry white wine, I stick with something I would enjoy drinking, like Sauvignon Blanc or Pinot Grigio. The quality of wine can significantly impact the overall flavor, so it’s worth choosing a good one.
Truffle Oil: I prefer using high-quality truffle oil for a more authentic taste. You can adjust the amount based on your preference, but just a drizzle can elevate the dish.
Cheese Variations: While I love using freshly grated Parmesan cheese, I sometimes mix in Pecorino Romano for a different flavor profile.

Vegan or Dairy-Free: For a vegan version, I swap the Parmesan with nutritional yeast to provide a cheesy flavor. I also ensure that the truffle oil I use is vegan-friendly.
Additional Ingredients: I love adding peas, asparagus tips, or spinach for a pop of color and added nutrition. These can be stirred in during the final stages of cooking.
Protein Boost: For a heartier meal, I sometimes mix in cooked chicken, shrimp, or even sautéed greens to the risotto. This adds protein and makes it a complete meal.
Herb Infusion: I frequently incorporate fresh herbs like thyme, rosemary, or parsley to brighten the flavors. Adding them towards the end of cooking enhances the aroma even more.

These notes and variations help me make my wild mushroom risotto uniquely mine while still celebrating the comforting essence of this classic Italian dish.

Serving Suggestions

To truly elevate my Wild Mushroom Risotto with Truffle Oil, I love to present it in a way that delights not only the palate but also the eyes. Here are some of my favorite serving suggestions that enhance the experience:

Garnish: I always finish my risotto with a sprinkle of freshly chopped parsley or chives. The vibrant green adds a pop of color and freshness that complements the earthy flavors of the dish.
Parmesan Shavings: A drizzle of truffle oil right before serving is essential. I also love adding thin shavings of aged Parmesan cheese. The cheese melts slightly into the hot risotto, creating a luscious richness.
Accompaniment: Pair the risotto with a light side salad. I recommend arugula with a lemon vinaigrette for a peppery contrast. It balances the creamy texture of the risotto perfectly.
Wine Pairing: I enjoy serving this dish with a glass of the same dry white wine I used for cooking. It ties the meal together and provides a refreshing counterpoint to the richness of the risotto.
Texture Contrast: For an added crunch, I sometimes serve roasted pine nuts or crispy shallots on top of the risotto. These elements bring a delightful texture contrast that makes each bite more interesting.
Bread Options: Warm crusty bread is a must-have on the side. I typically opt for a baguette or ciabatta that I can dip into the risotto, soaking up all the creamy goodness.
Main Course Addition: If I’m serving this risotto as a main dish, I like to add some sautéed greens like Swiss chard or spinach on the side. It adds nutrition and brings a vibrant color palette to the plate.

Nutrition Information

When I prepare my Wild Mushroom Risotto with Truffle Oil, I love to consider the nutrition that comes with each ingredient.

Here’s a breakdown of the nutritional information for one serving of risotto (approximately one cup).

Nutrient	Amount per Serving
Calories	350
Total Fat	12 g
Saturated Fat	5 g
Cholesterol	20 mg
Sodium	400 mg
Carbohydrates	51 g
Dietary Fiber	2 g
Sugars	2 g
Protein	10 g
Vitamin D	0 µg
Calcium	120 mg
Iron	2 mg

This creamy dish is not only satisfying but also provides a variety of nutrients.

The wild mushrooms contribute vitamins like B vitamins and antioxidants, while the Arborio rice provides energy from carbohydrates.

I also appreciate how the addition of Parmesan cheese enhances the calcium content, adding great flavor and richness.

Using low-sodium vegetable broth helps me keep the sodium level in check, making the dish hearty without overwhelming saltiness.

If I choose to incorporate vegetables like peas or spinach, I boost the fiber and vitamin content even further.

Each serving captures the essence of comfort food while providing satisfying nutrition.

Enjoying this dish feels both indulgent and nourishing at the same time.

Conclusion

I hope you’re as excited as I am to dive into this Wild Mushroom Risotto with Truffle Oil.

It’s more than just a meal; it’s a warm hug on a plate that brings back those lovely memories of Italian evenings.

With its creamy texture and earthy flavors, this dish is sure to impress your family and friends. Don’t be afraid to make it your own with different mushrooms or veggies.

Whether you’re enjoying it as a cozy dinner or impressing guests at a gathering, this risotto is bound to be a hit.

So grab your ingredients and let the cooking adventure begin. Happy cooking!