Last Updated on July 2, 2022 by Team HH
Love Risotto? Try my butternut squash risotto too!
Mushroom Truffle Oil Risotto
This is such a rich, savory and delicious dish that goes with so much!
- 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!