Feed Me: Mushroom Risotto with Truffle Oil

Last Friday I was in the mood to cook something new, but I didn’t feel like going to the grocery store. We had a bunch of mushrooms so I started googling mushroom dishes and came up with Mushroom Risotto with Truffle Oil. I’ve never made risotto before, but it sounded too delicious to pass up. And you know what? It was absolutely delicious.

I used Basmati rice instead of Arborio Rice and I thought that it came out just as tasty. I also didn’t need as much chicken broth as it called for, so play it by ear because you do not want it to be gushy.

Other than the few small changes I mentioned I followed the reset of the recipe. I paired it with some baked pesto chicken and asparagus, it was a good meal.

Mushroom Risotto with Truffle Oil (Original Recipe)


2 medium Onions, diced
4 cloves Garlic, minced
3 cups mixed mushrooms, gently cleaned, sliced
3 tablespoons of butter
2 cups Arborio rice ** I used Basmati
1 cup dry white wine
6 cups chicken stock (plus more if needed) **play this by ear
1 cup heavy cream
1 cup grated Parmesan
4 tablespoons white truffle oil **I used 3T
Salt and Pepper to taste


Melt 2 T butter in a medium pot. Sweat the onions and garlic over medium low heat until translucent, up to 7 minutes. Add the mushrooms and cook for 10 minutes, until soft.

Turn the heat up to medium high. Add another T of butter and the rice. Cook, stirring, until rice is coated in fat, and then for another 5 minutes to toast the rice. When the rice is light brown, add 1 cup of white wine and let it absorb, stirring occasionally, about 10 minutes.

Add one cup chicken stock at a time, letting each cup absorb into the rice before adding another. Keep stirring and adding liquid until you have used 6 cups of the chicken stock.

Test the Risotto- it should be firm to the bite but not at all raw. If it is cooked after 6 cups of chicken stock, continue to step 5. If not, continue adding chicken stock one cup at a time until fully cooked.

Add 1 cup heavy cream. Let absorb by 1/2,  allowing a creamy, thick sauce to form. Add the grated Parmesan, truffle oil, mix and serve immediately.


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