Truffle Risotto
truffle Risotto
A Warm Bowl of Patience and parm
Risotto is the kind of dish that rewards attention — but doesn’t need perfection. It’s less a recipe than a slow conversation between rice and broth, stirred gently by someone who knows the beauty of taking their time.
Tonight, we’re building layers of earthy mushrooms, deep umami, and silky, starchy comfort. No shortcuts, but nothing fussy either. Just good instincts, honest ingredients, and a little wine (for both the pan and the cook).
Ingredients
1 finely diced onion
2 cups arborio rice (or short-grain rice — sushi rice works too)
1–2 cloves garlic, minced
A few teaspoons olive oil
½ stick of butter
1 cup cremini, baby bella, or portabella mushrooms — yes, they’re the same mushroom in different stages
Optional: trumpet, oyster, or maitake mushrooms for texture and flair
1 cup dry white wine (Chardonnay, Pinot Grigio — nothing sweet)
6 cups warm chicken or vegetable broth
1 cup grated parmesan, plus more for topping
Freshly cracked black pepper
Salt, to taste
A drizzle of truffle oil (white or black)
Fresh truffle (if you happen to have a generous friend or a great connection)
🍚 First, a Word on Rice
Don’t rinse it.
I know — for most dishes, that’s sacrilege. But here, we want the starch. That’s what makes risotto creamy without cream. The friction from stirring coaxes it out, thickening each spoonful into something dreamy. Embrace the starch. It’s doing the heavy lifting.
Let’s start, shall we
Sauté the base.
In a wide, heavy-bottomed pan, warm a few teaspoons of olive oil over medium heat. Add your diced onion with a pinch of salt. Sauté until soft and translucent, then add garlic. Let it bloom — no browning, just fragrance.Add mushrooms.
Stir in your mushrooms of choice. Creminis are rich and earthy — perfect on their own — but if you’ve got trumpet or oyster mushrooms, toss some in for texture. Let them cook until golden and reduced.Toast the rice.
Pour in your rice and stir. Let it toast gently for a few minutes until slightly translucent and nutty. Don’t rush. This builds flavor.Deglaze with wine.
Add your white wine and stir. Let it reduce until fully absorbed. This is your acid, your backbone — don’t skip it, and don’t cheap out.Begin the slow pour.
Start adding your warm broth one ladle at a time, stirring between each. Don’t flood it — this is a gradual build. Wait until the liquid is mostly absorbed before adding the next. Stir gently, consistently. This is where the magic happens — starch meeting stock, turning to velvet.Keep going.
This will take time. Around 25–30 minutes. The rice should be tender with just a hint of bite. Not mushy, not crunchy. Taste as you go. Let your palate guide you.Finish with richness.
Turn off the heat. Stir in butter and parmesan until glossy. Add cracked black pepper. Taste again — you may not need salt, but trust your instincts.Now the truffle.
Drizzle truffle oil over the finished risotto. If you’re lucky enough to have fresh truffle, shave it now. Top with more parm and a final grind of pepper.
Note From Yaz-
Don’t Fall For Fakes
If you can’t get fresh truffle, let’e be honest, like 99% of us won’t. Truffle oil will work great! Just make sure you check the ingredients to make sure it contains actual truffle and not the fake “truffle flavoring or essence”
Eat It While It’s Hot
It’s so good though you’ll end up like me sneaking into the kitchen at 2 am to eat it with a spoon out of the pan in the fridge in the dark like a sleep paralysis demon lol.
I hope you love this recipe as much as I do. It truly is the perfect dish to impress and can be made as simply or extravagant depending on what you have available to you. Watch the video above for more insight into picking a great affordable truffle oil on the low, and how to not get ripped off by the imposter oils and a little lesson on what goes into making these fungi so famous. Enjoy every bite of these delicacies and dream sweetly.
-Love Always, Yaz