Mushroom Truffle Oil Risotto
This risotto recipe has a special place in my heart. It’s the first risotto I had made before branching out to new flavors and ingredients. It is such a rich, savory and delicious dish that goes with so much! With some chicken, red meat, grilled vegetables, or with a nice side salad, it’s just the perfect addition to an meal! Not to mention it is SO. GOOD. I mean, truffle anything is just to die for! As you can tell from the second picture above, we couldn’t even help ourselves from taking a bite before taking a picture!
I felt compelled to share this recipe with you because I was so proud of how it turned out the first time I made it, not realizing that although it may be slightly time consuming, it is very simple with everyday ingredients and easy to follow steps! I’ll be sharing more of my risotto recipes with you in the future, for sure! And please, let me know if you make this one- which you ABSOLUTELY need to! Trust me.
Love Risotto? Try my butternut squash risotto too!
Mushroom Truffle Oil Risotto
- 4 tablespoons olive oil divided
- 1 large shallot or 1 small onion diced
- 2 cloves garlic finely diced
- 2 tablespoons butter divided
- 1 lb Cremini/Baby-bella or white mushrooms sliced
- 1 1/2 teaspoon Poultry Seasoning I use the McCormick brand
- 1 tablespoon Herbs de Provence or Italian seasoning
- 1 tablespoon dried oregano
- 2 cups arborio rice
- 1/2 cup dry white wine like Pinot Grigio or Chardonnay
- 8 cups low sodium chicken broth
- 1 small sprig fresh rosemary intact
- 1 1/2 teaspoons truffle oil
- 1/2 cup Parmesan cheese grated
- Salt and pepper to taste
- Grated Parmesan cheese
- Add 8 cups of chicken broth to a medium sauce pan and simmer on low heat
- Add 2 tablespoons of olive oil to a medium pan with elevated edges on medium heat. Once heated, add the shallots and cook until translucent. Add the garlic and stir until fragrant.
- Add one tablespoon of butter, let melt for about 30 seconds and add in the mushrooms, salt, pepper, poultry seasoning, herbs de Provence, and dried oregano. Stir until mushrooms are fully cooked. Once cooked, place mushrooms on a plate and set aside.
- In the same pan (don’t wash away the flavor from the mushrooms!), add in the remaining 2 tablespoons of olive oil and the arborio rice and allow to toast for about 1 minute
- Add white wine to deglaze the pan(scraping the brown flavor bits to create a sauce) and allow the liquid to absorb into arborio rice while continuously stirring
- Add warm broth one cup at a time into risotto, waiting until previous cup of liquid has absorbed, but risotto is still creamy. At cup 4, add the sprig of rosemary whole into the risotto being careful not to remove any leaves.
- After adding the last cup of broth, fish out the rosemary sprig, add in the last tablespoon of butter, cooked mushrooms, truffle oil and grated Parmesan and stir until well combined
- Turn off heat once risotto has absorbed liquid and is still creamy. Top with more grated Parmesan and fresh parsley and serve!
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Wow, thank you so much for the sweet comment! I’m glad you’re enjoying it!
The best risotto recipe I’ve come across!! This is a must if you love mushrooms!!! I did get a little lazy and started adding the broth much faster lol the white wine is a must so don’t skimp put on it. Very very delicious! Thank you Jackie!!!
Yay! I love to hear it. I’m with you, the wine is definitely key. Thanks for the sweet comment!